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.