Appam | Rice and coconut pancakes | Kukskitchen

അപ്പങ്ങള്‍ എമ്പാടും ഒറ്റയ്ക്ക് ചുട്ടമ്മായി, അമ്മായി ചുട്ടതു മരുമോളുക്കായ്‌  :)

Long gone are the days when you had to make a 'thari kurukku', have the best roasted rice flour and then wait and pray for the appam batter to rise. My mom-in-law has the best mix for making appam which has become the staple appam recipe for many of my dear friends, cousins and family. I plan to share the same with you all today. Not only is it easy and quicker to prepare, it is infallible and produces the softest yet crispy-frilled appams ever.

From this recipe / batter I usually get 12-15 appams.

A few things before you start:

- Can't get an appam pan? Don't you worry! Use the batter to make pan cake/ dosa like appams. They taste the same and are soft except the crispy frills disappear. I use to make appam-dosas when I first came to the uk before I got my own appachatti.

- Get adventurous with the shape - flower, triangle, any other shapes?

- Remember, they are best eaten hot.

Tips for those living in temperate climates

great places to keep your batter to rise include:

1. on top of radiator
2. in the airing cupboard aka 'dosa muri'. I heard this term from my dear cousin D :) great name girl.
3. on top of the microwave if you know you will use the microwave a lot.
4. heat your oven to 50 degrees for about 15 mts and then switch off. Leave your batter inside.

Let me!

Appam  |  Rice and coconut pancakes
Makes 12-15


1. Raw rice - 1 cup pre-soaked in plenty of water
2. Cooked rice - one handful
3. Grated coconut - of half a coconut or 1/2 cup of dessicated coconut- pre-soaked
4. Sugar - 3 tbsp
5. Yeast - 1/2 tsp or 1 tsp if using less strong yeast
6. Salt - 1 tsp or to taste


- pre-soak raw rice and dessicated coconut in tap water for a good 5-6 hours or if you forget to do that use hot water to soak the above, this time for only 1 hour.
- check if your rice is ready to be grinded. You can do that by gently breaking a grain of rice with your fingers. There should be no more chalk white dry rice left at the centre of the grain of rice.
- grind all except yeast for at least 6-7 mts in a blender.
- finally add the yeast and blender for 1-2 mts.
- do not worry about the sugar giving ur appams a sweet taste. The sugar is largely used up by the yeast and any left over sugar in the batter will give your appams a crispy light brown 'frill'.
- leave it in a warm area for the batter to rise. This can be done over night or during the day. I do it during the day and then leave in refrigerator over night. My mom-in-law says cooking with a cold batter makes the appam softer. I couldn't agree more with her.
- you can now make your appam. Use an appam pan, heat it at medium flame. Too cold pan leads to dried out appams and too hot a pan leads to ugly appams. Pour a ladle-full of batter at the centre of your pan, twist the pan to get the desired shape, close the lid and cook for 2-3 mts till the ends turn light brown.


Sherin Deepu


  1. I am yet to make appam from raw rice.. I usually make appam using rice flour...
    btw Appam looks very soft :)

    1. Is it? Try raw rice and u will never look back. thanks ancy, come again.

  2. Missing my mom's aapam. Looks yummy.

    1. Did u try making this dear. Saw ur shop inauguration foto. Wow ash! U guys r the best

  3. Thanks for linking this recipe to my event.


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