Kerala Appam (Fermented Rice Crepe)
Appam is one of the breakfast delicacies of Kerala which is a prepared by fermenting the rice batter to which yeast and coconut is added. They are soft and prepared in special pan. The appam is prepared in a special pan called the appachatty, and now these pans are available in the non-stick type. The bottom of the pan is rounded.
Servings Prep Time
12 to 15pieces 20minutes
Cook Time Passive Time
20minutes 12hours
Servings Prep Time
12 to 15pieces 20minutes
Cook Time Passive Time
20minutes 12hours
  1. Wash and pre-soak rice for 5 to 6 hours.
  2. Drain the rice and grind the rice along with grated coconut, cooked rice, little water to a very fine batter.
  3. Remove the batter into a large steel bowl. Add sugar, yeast and mix well and add water to get a dosa-batter consistency.
  4. Cover the bowl and keep in a warm place and allow the batter to ferment for 5 to 6 hours.
  5. After 5 to 6 hours or overnight, the batter would have risen to twice the volume. Add the salt now and again mix well.
  6. The batter will appear foamy. Whisk the batter and add water if the batter is thick.
  7. Heat the appam pan (i use the non-stick variety) and smear it with little oil. Reduce the heat.
  8. Pour a ladleful of batter into the pan and swirl it around so that the batter evenly coats all around the inside of the pan.
  9. Then place the appam pan back on the stove (you will notice that the excess batter will start collecting in the center), cover and cook until the edges becomes brownish.
  10. Remove the appam with a spatula or gently hold the edges from one end with both hands and the appam will come out smoothly.
  11. Prepare more appams with the remaining batter.
  12. Serve with vegetable stew or the kadala curry (spicy brown chickpea curry).
Recipe Notes

You may check the recipe for Kadala Curry (Brown Chickpea Curry) here.

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