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Appam aka Vellappam is one of the staple breakfast in Kerala. Appam batter is made in every house hold atleast once a week. Appam can be served with a variety of option like milk, fresh coconut milk, vegetable stew, vegetable kurma, or even with chana curry, whole moong dal sabzi or even with green peas korma. Non- vegetarians love to have appam with chicken or mutton stew or chicken curry or spicy fish curry or fish mole ( fish cooked in coconut milk) I’m salivating here while writing about appam fish curry šŸ˜€
There are many variants for preparing appam batter and I’m going to share the one which I follow and also which is one of the easiest appamĀ recipes.
Rice- 2 cups
Poha or cooked rice- 1/2 cup
grated coconut- 1 cup
yeast- 1/2 teaspoon
sugar- 3 tablespoon

Preparing batter for Appam:

  • Wash and soak rice for 5 to 6 hours. If using poha, soak poha for 30 minutes.
  • Grind each ingredient into a fine paste.
  • While grinding rice add the yeast so that yeast will proof with the heat while grinding.
  • Transfer all the grind mix into a large bowl and mix well. The appam batter should be only till half the bowl as it’s gonna ferment and rise later.
  • After about 8-10 hours you’ll find the appam batter almost doubled up and turned into a nice fluffy batter ready to prepare appams.
    The fermented appam batter

  • The appam batter should be of flowy consistency and not thick like dosa batter so add required water.

Appam preparation:

  • Preparing appam is a bit tricky for beginners. You’ll need a small nonstick kadai(appachatti)with a lid. Taste and see the batter if you need more salt or sugar. Also be sure about the consistency of the batter.
  • Switch on heat and pour a big spoon of batter into theĀ kadai and turn the kadai clock wise so that the batter is spread around theĀ kadai.
  • Let the remaining batter settle down in the bottom and close the lid.Keep the flame in medium heat and check if the middle portion of appam is cooked.Transfer the appam into a plate and repeat the process to make more appams.
  • The sides of the appam should be crispy and the middle portion should be soft and fluffy.
  • If your first few appams are not perfect don’t be disappointed. It will take time and practice to prepare perfect appams
  • Please find the video below:


  • You can add more sugar if you love sweeter appams.
  • Instead of grated coconut, you can add fresh coconut milk. One cup of coconut milk will be enough for the above recipe.
  • The traditional way of making appam is by using fermented coconut water (toddy) instead of yeast.
  • You can also add baking soda instead of yeast. Make sure you add Ā baking soda just 10 minutes before preparing appams
  • If your appam gets stuck in the pan, don’t panic. brush the pan with some oil and pour the batter.
  • The kadai should not be too hot while pouring the batter.

    Appam stew
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6 thoughts on “Kerala Style Appam Recipe

  1. I have the appachitti kadai, my mom gifted me. But its been lying there in the cupboard since then. Thanks for sharing the recipe, i will try to make appams. We all love appams but have never tried making them at home. Will try now :-).

  2. Besides being the hotspot of Ayurveda and spices, what I reminisce about the backwaters is their cuisine. From the traditional zeera water to actually lightweight delicacies like this, Kerala had and still has so much to offer.
    I wish either I had a pair of extra hands to make this (looks tedious) or someone around me could be of use

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