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A classic Kerala breakfast dish that is usually served with Coconut Milk and Potato Stew.


Recipe by S Kamala
Recipe rating: 5.0 from 1 votes
Course: BreakfastCuisine: Indian, KeralaDifficulty: Medium


Soak time


Cooking time


Fermenting time



A classic breakfast dish that is commonly served in Kerala. It is usually served with Coconut Milk and Potato Stew.


  • Raw Rice – 1 ½ cup

  • Boiled Rice – 1 ½ cup

  • Urad dhal – ¼ cup

  • Fenugreek seeds – 1/4 teaspoon

  • Aval (Poha) or cooked rice – a handful

  • Cooking soda – 1/4 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Coconut Milk – ¼ cup


  • Preparing batter
  • Soak raw rice, boiled rice, urad dhal, fenugreek seeds, in water for about 6 hours.
  • Grind all the above along with cooked rice (if you are using poha, then soak it separately for one hour and add) in the grinder to very fine paste.
  • Add salt and mix well. Allow to ferment for at least 10 hours or over night.
  • Next day, add cooking soda and ¼ cup coconut milk to the batter and mix well.
  • Add little water to make the batter little thin.
  • Making Appam
  • Heat the appam pan with little oil rubbed on the cooking surface.
  • Pour one big spoon of batter in the center of the hot pan.
  • Lift the pan and tilt in a circular motion so that the batter spreads and expands along the edges. Center should be slightly thicker than sides.
  • Close the pan with lid and cook in the medium heat. Cook on one side only.
  • Serve with Coconut Milk and Potato Stew

Recipe Video

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