April 11, 2012

Author Notes: Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can't duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.

Makes: 10-15


  • 1/1/2 cups Raw Rice
  • 1 Coconut
  • 2 teaspoons Sugar
  • 1/3 cup Steamed Rice
  • 1/2 teaspoon Dry Yeast
  • 1 teaspoon Salt
In This Recipe


  1. Wash and soak the rice for 6 hours. Drain.
  2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
  3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
  4. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
  5. Cover and keep for 2 to 3 hours.
  6. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer
  7. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
  8. Repeat for the remaining batter.
  9. Serve hot with coconut milk curry

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Reviews (3) Questions (0)

3 Reviews

MaryMaryCulinary April 14, 2012
I'm so glad you posted an appam recipe! They are my favourite--I even hosted a Daring Cooks' challenge centred on them. Time to make them again, I think...
vrunka April 12, 2012
Looks beautiful and sounds delicious!
cheese1227 April 11, 2012
Georgous photo!