appam recipe image

Appam Recipe - Selvel Global

Appam Recipe A healthy start to a productive day, Appam is frequently eaten for breakfast or dinner. The preparation begins a night prior to the day you want to make appam. However, every bite of this yummy appam is worth it! So follow along with this step-by-step recipe to make Appam.



Appam is a type of pancake, originating from South India. It is also known as hoppers and is made using raw rice, coconut, sugar, coconut milk and salt. Batter made using raw rice is fermented and made into spongy appam. Sometimes yeast, cooked rice or cooking soda is added for fermentation. 

The appam batter is poured into a special chatti and cooked covered till soft and spongy. Appam is usually served with curries, chicken or mutton stew, veg curries, veg kurmas or even sweetened coconut milk.

More Similar Recipe 



Appam with Coconut

  1. 2 cups of raw rice/Pacharisi
  2. 1 cup of grated fresh coconut
  3. 2 tbsp sugar
  4. Salt to taste
  5. ½ tsp baking soda
  6. Water as needed for grinding
  7. Oil for greasing the pan


Appam with Cooked Rice

  1. 1 cup of raw rice/Pacharisi/Kachcha chawal
  2. 1 cup of grated fresh coconut
  3. 2 tbsp sugar
  4. Salt to taste
  5. ½ tsp baking soda
  6. Water as needed


Appam with Rice Flour

  1. 500 grams of Rice Flour / Arisi Mavu
  2. 1 cup first extract of thick coconut milk
  3. 2 cups second extract of thin coconut milk 
  4. 1 big slice of white bread
  5. 2 tbsp sugar
  6. ¼ tsp of baking soda/cooking soda
  7. Salt to taste
  8. Oil for frying



 Appam with Coconut

  1. Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight.
  2. Once the rice is soaked, drain it and add it to the blender. Now add in the coconut and blend them together.
  3. Once it is half blended, add water and make it into a smooth paste. Since it is rice, it won't be too smooth, but it should be as smooth as possible. It shouldn’t take more than 8 to 10 mins.
  4. Now take them in an airtight container. Cover it and let it ferment overnight.
  5. The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
  6. Now heat your non-stick appam chatti on medium heat. Pour a ladleful of batter into the centre and swirl the pan to coat the sides.
  7. Cover it and let it cook for 45 seconds to a minute. Now open the lid and remove the appam. Serve it hot with any curry.


Appam with Cooked Rice

  1. Wash the rice till all the starch from it goes away. Now soak the rice for around 3 hours. Drain this and add it to a wet grinder or blender.
  2. Now add the coconut to the blender and blend it till it becomes smooth. Add enough water so that everything is smooth. Pour this into an airtight container.
  3. Take three tbsp of butter in a saucepan and add 1 cup of water to it. Heat it up and bring this to a boil. Stir this constantly so that it gets thick. It will take around 4-5 minutes. Now remove this from the heat and allow it to cool down.
  4. Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
  5. When you are ready to make appam. Take the batter and add salt, sugar and baking soda in this and mix well. Pour some water and make the consistency a little thinner.
  6. Now take your appam pan and apply some oil to it. Pour a ladleful of batter in the middle. Hold the sides of the pan and gently swirl it so that the batter coats all sides. Cover it with a lid and cook for 2 minutes until it is cooked through. Remove and serve.
  7. If you are using a tawa. Heat it first, now take a ladleful of batter and spread it on the tawa as you do for dosa. Drizzle some oil over the sides and cover it with a lid. Cook for a couple of minutes or until cooked.
  8. Serve this with your favourite korma.


Appam with Rice flour

  1. Tear the bread slice in a blender, add in sugar and some thin (second extract) coconut milk and blend once.
  2. Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.
  3. Now set this aside overnight.
  4. The next morning, you will see some fermentation will go on.
  5. Now add in the first extract of thick coconut milk, salt and baking soda and mix well.
  6. The batter should be a little thin. If the batter is thick, add some water to get the right consistency.
  7. Heat an appam pan. Drizzle some oil and wipe it with tissue paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 minute till the edges are golden.
  8. Remove and serve with any curry.



  • Grind the batter to a fine paste. This results in soft appam.
  • Don't add too much baking soda. If you add, it won't give white appam.
  • The batter should be very thin, this will give soft appam.
  • You can use appam chatti or a dosa tawa for making appam.
  • Yeast can be added very little when fermenting the batter. If you are adding yeast just add a pinch of it and also ferment it overnight.
  • Raw rice has to be used for better texture.
  • You can add coconut water when grinding the batter.
  • The extra addition of coconut milk can be used for better texture and taste.


Back to blog