Appam Recipe

Appam recipe authentically made with coconut milk. It is a perfect breakfast along with sweetened coconut milk, or veg/non-veg stew.

Appam is a South Indian pancake dish, made with fermented rice batter and coconut milk. It is commonly made and eaten in the South Indian states of Tamil Nadu and Kerala. In the island country of Sri Lanka, it is a staple. Appam can be made and served in both sweet and savoury varieties. The centre of the appam has either a creamy, coconut milk layer or a sunnyside up-style fried egg. Appam is popularly served for breakfast or dinner.

South Indian dishes that were inspired by the appam are idiyappam and achappam.

In an authentic Mangalorean appam recipe, appam is made as a variety of dosas, which is prepared with fermented rice batter. There are many versions of making appam. The traditional method uses Toddy, a natural fermenting agent taken from coconut or palm trees. As Toddy is not easy to find in cities nowadays, it is replaced with yeast to ferment. But the taste of appam made with toddy tastes better.

In the recipe, we can even add an egg, (optional). The egg gives a good texture and tastes better.

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield6 Plates
  • Serving Size300g
  • Energy975 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
  • Cooking Method
    • Fermentation
    • Shallow frying


    • 2 Cups parboiled (Idli rice) rice
    • ½ Cup Cooked rice
    • 350 ml Toddy OR 1½ tsp yeast
    • 1 Tbsp sugar
    • 1 Small coconut
    • 1 Egg (optional)
    • ¼ Tsp Nutmeg powder
    • Salt to taste


  • Grind the coconut and extract the coconut milk.

  • Soak the rice in coconut milk for 2 hours
  • Grind the rice in the same coconut milk to a fine batter.

  • Add toddy/yeast, egg (optional), sugar, salt and mix well.
  • Keep the above for fermenting overnight or about 8 to 10 hours.

  • The batter must be fermented well.
  • The fermenting depends on the temperature of the area.
  • Add nutmeg powder.
  • It has a unique deep pan to fry appam.
  • Use a appam pan for easy handling.
  • Heat the appam pan to apply oil.
  • Take a spoonful of batter and pour at the centre.

  • Rotate the appam pan gently in a circular motion to spread the batter around.

  • The rest of the batter slowly flow down to the centre.
  • Wait till the crust is done and leaves the corners.
  • Place it in a separate plate.
  • Repeat the process for the remaining batter. 
  • Serve with chutney and veg or non-veg stew.
  • 6 servings per container
  • Serving Size300g
  • Amount per serving
  • Calories975
  • % Daily Value*
  • Total Fat78 g100%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Total Carbohydrate226 g82.18%
  • Dietary Fiber21 g75%
  • Protein39 g78%
  • Calcium69 mg5.31%
  • Iron8.2 mg45.56%
  • Vitamin A225 mcg25%
  • Vitamin C (Ascorbic Acid)3.4 mg3.78%
  • Vitamin E (Tocopherol)0 IU0%
  • Vitamin B1 (Thiamin)0.4 mg33.33%
  • Vitamin B2 (Riboflavin)0.6 mg46.15%
  • Vitamin B6 (Pyridoxine)1.3 mg76.47%
  • Folate1 mcg0.25%
  • Zinc4.5 mg40.91%