Aappam/Appam recipe

Aappam is not a common dish that we do at home. I have eaten Aappam for the first time only in Nala’s Aappakadai in Chennai. That too only when I was in college. I used to think that is one of those items available only in restaurants and we cannot make it at home 😀 Only when I started cooking, I came to know that Aappam is so easy to make and can definitely be made at home 🙂

This is the recipe for a Aappam that is soft and spongy in the center and very crispy around the edges. Don’t worry if you do not have a Aappam pan (Aappa chatti), any deep bottomed pan will do. I use my cast-iron pan for making aapams.


Makes : 18-20Prep time: 15 mins
Idli rice1.5 cups
Raw rice/Basmati rice1.5 cups
Whole Urad dal1 tbsp
Fenugreek seeds1 tsp
Cooked rice1/2 cup
Coconut milk1 cup
Salt2 tsp
Sugar1 tsp
Baking soda1/4 tsp
WaterAs needed


  • Soak the idli rice and raw rice together with enough water. Then soak the urad dal and fenugreek seeds separately. You can soak urad dal with the rice also.
  • Soak for at least 4 hours and grind them coarsely like a idli/dosa batter. Add the cooked rice along while grinding the batter.
  • At this point, the batter should be a little thick.
  • Add salt,sugar and let the batter ferment overnight.
  • When you are ready to make aappams, add the coconut milk and baking soda and mix well.
  • The batter should be very thin.
  • Heat a aappam pan or a deep-bottomed pan and brush it oil. Make sure to wipe off the excess oil in the pan with a tissue.
  • When the pan is hot enough, pour a laddle full of batter in the center.
  • Now, gently swirl the pan in a circle.
  • Cover the pan and let it cook for 2-3 minutes. You should be able to see that the aapam is cooked in the center and browned around the edges. If it’s still not cooked, cover and cook for another minute or so.
  • Repeat the same process to make all aappams.
  • Serve this delicious breakfast/dinner with the classic combos – Kerala style kadala curry or Veg/Chicken stew. It tastes delicious just with coconut milk and sugar 😀
– Instead of coconut milk, you can add grated coconut or coconut pieces while grinding the batter.
– Adding cooked rice is really important to get spongy soft aappams, so don’t skip that.
– Aval/Poha can also be used instead of cooked rice. But I find cooked rice giving better results.

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  1. Pingback: Kerala style Kadala curry – eatplynrepeat.com

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