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Kerala Appam

Kerala Appam


I have already shared a recipe for soft and pillowy palappams here. But I recently tried out this recipe, and while the taste was almost similar, the appams were definitely much, much softer. For those of you who are unfamiliar with the dish, appam is a leavened rice bread from Kerala. It is an abso...

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0


Serves 10 portion

  • 1/2 cupSago (Chau ari),

  • 1/2 cupPeeled Black gram (uzhunnu),

  • 2 cupsWhite rice grains (dosa rice),

  • 1 1/4 teaspoonsDried Yeast,

  • 2 tablespoonsSugar,

  • 1/2 cupLukewarm water,

  • 1/2 cupWarm water,

  • 5 tablespoonsCooked rice,

  • 2 cupsCoconut milk (medium thickness),

  • Vegetable Oil

  • to tasteSalt,


  • 01

    Soak sago and black gram in water for 6-8 hours.

  • 02

    Soak white rice grains also in water for 6-8 hours.

  • 03

    Mix together yeast, sugar and lukewarm water. Keep aside for 10-15 minutes till frothy.

  • 04

    Grind together soaked sago, black gram, white rice, cooked rice, frothy yeast mixture along with 1/2 cup of warm water till smooth.

  • 05

    Mix in coconut milk. Add more water if required to adjust consistency. Keep aside for 2-3 hours till batter rises.

  • 06

    Heat a appam chatti or a small wok over medium flame. Smear some oil on the surface to prevent sticking.

  • 07

    Add salt to batter and mix.

  • 08

    Pour in a couple of ladles of batter into the wok. Swirl the wok to spread the batter around. Cover and cook till the middle of the appam is cooked. Remove with a spatula and keep aside.

  • 09

    Repeat till the batter is used up. Any leftover batter can be stored in fridge for 2-3 days.



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