Appam A Delicious South Indian Delight


What is Appam?

Appam is a traditional South Indian pancake, originating from the state of Kerala. It is known for its unique texture, with a soft and spongy center and a lacy, crispy edge. This delicious dish is made from fermented rice batter and coconut milk, offering a subtle tangy flavor that’s irresistible.

Brief History of Appam

The history of appam dates back centuries, deeply rooted in the culinary traditions of Kerala. It is believed to have been influenced by the Portuguese during their colonial rule in India. Over time, appam has evolved and become a staple in South Indian cuisine, particularly enjoyed during breakfasts and festive occasions.

Ingredients and Preparation

Basic Ingredients

To make appam, you’ll need simple ingredients that are likely already in your kitchen:

  • Rice (preferably parboiled or raw rice)
  • Grated coconut or coconut milk
  • Water
  • Yeast (optional, for quicker fermentation)
  • Salt
  • Sugar

Making the Batter

Start by soaking the rice for about 4-5 hours. Once soaked, grind the rice with grated coconut or coconut milk until you achieve a smooth batter. Add a pinch of salt and a little sugar to enhance the flavor.

Fermentation Process

Fermentation is key to getting that perfect appam texture. Allow the batter to ferment overnight or for about 8-12 hours. If you’re in a hurry, you can add a pinch of yeast to speed up the process.

Types of Appam

Plain Appam

The classic version, plain appam, is enjoyed for its simplicity and versatility. It pairs well with various curries and stews.

Egg Appam

For a richer variation, crack an egg in the center of the appam while it’s cooking. The egg cooks perfectly in the soft center, adding a delicious twist.

Honey Appam

A sweet version, honey appam, involves drizzling honey over the cooked appam, making it a delightful treat for those with a sweet tooth.

Vegetable Appam

Incorporate finely chopped vegetables like carrots, peas, and bell peppers into the batter for a nutritious and colorful appam.

Cooking Methods

Traditional Method

Traditionally, appam is cooked in a special pan called an “appachatti.” The batter is poured into the center and swirled around to spread it evenly. This method ensures a crispy edge and a soft center.

Modern Techniques

Modern kitchens often use non-stick pans, which can also produce excellent results. Some even use electric appam makers for convenience.

Serving Suggestions

Pairing with Curries

Appam is often served with coconut milk-based curries like chicken stew, vegetable stew, or Kerala-style egg curry. The mild flavor of the appam complements the spicy curries beautifully.

Sweet Variants

For a dessert-like experience, serve appam with sweetened coconut milk or jaggery syrup. This combination is especially popular during festivals.

Nutritional Value

Health Benefits

Appam is not just delicious but also nutritious. It is gluten-free, making it a good option for those with gluten sensitivities. The fermentation process also enhances the nutritional value by increasing the availability of vitamins and minerals.

Calories and Macronutrients

A typical serving of appam provides a moderate amount of calories, mainly from carbohydrates. It’s a good source of energy and can be made healthier by using less oil.

Cultural Significance

Appam in Festivals

Appam holds a special place in South Indian festivals and celebrations. It is often prepared during Onam and Christmas, symbolizing joy and togetherness.

Appam in Everyday Life

In many South Indian households, appam is a regular breakfast item. Its ease of preparation and versatility make it a favorite among all age groups.

Regional Variations

Kerala Style

Kerala-style appam is characterized by its use of coconut in the batter, giving it a distinct flavor and texture.

Tamil Nadu Style

In Tamil Nadu, appam is often made with a simpler batter, sometimes without coconut, resulting in a slightly different taste and texture.

Common Mistakes to Avoid

Batter Consistency

The consistency of the batter is crucial. It should be smooth and slightly thick, but not too watery. Too thin batter will not hold the shape, while too thick batter won’t cook properly.

Cooking Temperature

Maintaining the right temperature is essential. Too high a heat will burn the edges before the center is cooked, while too low a heat will result in a gummy texture.

Tips for Perfect Appam

Getting the Right Fermentation

Ensure the batter is well-fermented for the best texture and flavor. In colder climates, you might need to keep the batter in a warm place or use a little yeast.

Achieving the Perfect Texture

Swirl the batter around the appachatti to get the perfect lacy edge. The center should be thicker and spongy, while the edges should be thin and crispy.

Appam for Special Diets

Gluten-Free Appam

Appam is naturally gluten-free, making it a safe and delicious option for those with gluten intolerance or celiac disease.

Vegan Appam

To make vegan appam, ensure you use plant-based milk like coconut milk and avoid using any animal products in the batter.

Appam in Movies and Media

Appam has made appearances in various South Indian movies and TV shows, highlighting its cultural importance and widespread love.

Appam in Restaurants

Many South Indian restaurants around the world serve appam, often featuring it prominently on their menus due to its popularity.

Home-Made vs. Store-Bought

Pros and Cons

Homemade appam allows for customization and ensures the use of fresh ingredients. Store-bought appam, on the other hand, offers convenience but may lack the authentic taste and texture.

Taste Comparison

There’s a significant difference in taste between homemade and store-bought appam. Homemade appam is fresher and has a better texture, while store-bought versions might be more uniform but less flavorful.

Appam A Delicious South Indian Delight

Recipe by SAYEDCourse: Breakfast, SnacksCuisine: Kerala, South IndianDifficulty: Moderate


Prep time


Cooking time




Fermenting Time


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Appam (also known as “palappam”) are tasty, lacy and fluffy pancakes from the Kerala cuisine that are made from ground, fermented rice and coconut batter.


  • 1.5 cups regular rice or parboiled or half-half of both types

  • 2 cups water – for soaking

  • ¼ cup thick poha (aval or flattened rice) or cooked rice or puffed rice

  • ½ cup grated fresh coconut

  • ¾ cup water or as needed for blending or grinding batter

  • ½ teaspoon instant yeast or ¾ teaspoon dry active yeast

  • ½ teaspoon salt or add as required

  • 2 tablespoons sugar or add as required


  • Rinse rice in water for a couple of times.
  • Soak rice in water for 4 to 5 hours.
  • Drain all the water and then add the soaked rice to mixer-grinder or blender jar. Also add the grated coconut, cooked rice or poha (aval or flattened rice), salt and sugar.
  • You could opt to soak the aval or poha with the rice or separately for 30 minutes or add them to the blender after rinsing with water.
  • Add water and grind all the ingredients to a smooth flowing batter
  • Transfer the batter in a medium to large bowl.
  • With Instant Yeast: Sprinkle the Instant yeast (or rapid rising yeast) all over the batter. Mix thoroughly and evenly. Cover the bowl and set aside to ferment for 1 to 2 hours until the batter doubles in volume and has plenty of air-pockets.
  • With Dry Active Yeast: Take about 1 to 2 tablespoons of lukewarm water in a bowl. Then add the dry active yeast and stir to mix well. Add this yeast solution to the batter and mix thoroughly. Cover and keep aside for fermenting overnight or for 8 to 12 hours or more depending on the temperature conditions. The batter will rise and increase in volume the next day. * Check notes
  • Heat a kadai or an appam pan with handles at the sides. Spread some oil on the appam pan with a spoon. If using nonstick pan, then skip smearing the oil.
  • Spread a ladle full of the batter (about ⅓ to ¼ cup). Turn and tilt the pan so as to spread the batter to a neat round circle. Keep heat to medium-low or medium. Regulate the heat as needed when cooking.
  • Drizzle some oil on the sides if you prefer.
  • Cover the pan with a lid and let the appam cook. The base would become nicely light golden with crispy edges.
  • Gently remove the cooked appam with a spatula. Make the remaining batches of appam this way. If the pan becomes too hot then reduce the heat so that the batter is easy to spread when you tilt the pan.
  • Keep the prepared appams covered with a kitchen towel.
  • Serve the appam hot or warm with vegetable stew or coconut milk that has been sweetened with jaggery and flavored with a bit of cardamom powder.

Recipe Video


  • The approximate nutrition data is for one appam only.

Frequently Asked Questions

Why is my appam not soft?

  • If your appam is not soft, it could be due to insufficient fermentation or the batter being too thick. Ensure the batter ferments properly and adjust the consistency with a little water if needed.

How long can the batter be stored?

  • The appam batter can be stored in the refrigerator for up to 3 days. Ensure it’s in an airtight container to prevent it from absorbing other odors.

Can appam be frozen?

  • Yes, appam can be frozen. Place parchment paper between each appam and store them in a zip-lock bag. Reheat on a skillet before serving.

What is the best rice for appam?

  • Parboiled rice or a mix of parboiled and raw rice works best for appam, providing the right texture and flavor.

Can I make appam without yeast?

  • Yes, you can make appam without yeast. Traditional appam recipes often rely solely on natural fermentation, which takes a bit longer but results in excellent flavor and texture.


Appam is more than just a dish; it’s a culinary experience that captures the essence of South Indian cuisine. Whether enjoyed with a spicy curry or as a sweet treat, appam’s unique texture and flavor make it a favorite for many. With the right ingredients and techniques, anyone can master the art of making perfect appam at home.

SEE ALSO: Ultimate Guide to Perfect Malai Kofta Recipe


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