Appam is a traditional Kerala dish. It’s also known as Vellappam and Paalappam. Normally appams are made for breakfast. But here in Dubai, people rarely have breakfasts I guess. In this fast paced world there is no time for anything. So I occasionally make this for dinner…oops…and this goes well with Chicken Stew or Butter Chicken. Sweetened coconut milk is also a very good combination and I and my kids only consume appams with coconut milk. Just add sugar and coconut milk according to ur taste and your sweetened coconut milk is ready.

               Well, even though this Appam is easy to make, I won’t say you can make this and when you wish. A before hand preparation goes into the making of this. If you are preparing this for the breakfast, you will have to soak the raw rice/ basmati rice the night before. And if you wish to make it for dinner, then soak the rice early in the morning. So here’s what you will need.



Raw rice/pachari/basmati rice – 1 cup
Grated coconut  – 1/2 of a coconut
Cooked rice  – 1/2 cup
Sugar  – 1 tablespoon
Instant yeast  – 1/2 teaspoon
Salt  – to taste



If you are making this for breakfast, soak the rice at night.

Wake up early in the morning and wash the soaked rice thoroughly. Grind it together with coconut, cooked rice, sugar and yeast. The consistency should be flowing, like dosa/pancake batter.

Transfer the batter to a large bowl. Cover and keep it for fermentation process.

After about 2 hours, the batter will have risen. Add salt and keep for another 5 minutes.

Now heat the appam pan and pour a ladle of batter.

Hold the pan and move the batter in a circular motion so that the batter spreads. The centre will be slightly thick compared to the edges of the appam. Cover the pan and cook for about 3-4 minutes.

Serve with your favourite curry or sweetened coconut milk.

Now-a-days appams are made in different shapes, like flower shaped or star shapes, etc..

Here’s a heart shaped appam.. Enjoy!!!



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