Appam is a popular south indian crepe or pancake which is typically prepared from yeast fermented dosa batter with coconut. it is popular morning breakfast or brunch recipe eaten with vegetable stew or sweetened coconut milk.

  • Prep Time- 4 hrs
  • Cook Time- 30 mins
  • Fermenting Time- 1 hr 15 mins
  • Total Time- 5 hrs 45 mins


  • 1.5 cups regular rice
  • 2 cups water – for soaking
  • ¼ cup thick poha
  • ½ cup grated fresh coconut
  • ¾ cup water or as needed for blending 
  • ½ teaspoon instant yeast
  • ½ teaspoon salt
  • 2 tablespoons sugar

How to Make Appam

    • Rinse rice in water for a couple of times.
    • Soak rice in water for  5 hours.
    • Drain all the water and add the grated coconut, cooked rice or poha, salt and sugar.
    • Add water and grind all the ingredients to a smooth flowing batter.
    • Transfer the batter in a large bowl.
    • Sprinkle the Instant yeast (or rapid rising yeast) all over the batter.
    • Mix thoroughly and evenly. Cover the bowl and set aside to ferment for 1 to 2 hours until the batter doubles in volume and has plenty of air-pockets.
    • Heat a kadai.
    • Spread some oil on the appam pan with a spoon.
    • Spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter to a neat round circle.
    • Keep heat to medium-low or medium.
    • Drizzle some oil on the sides if you prefer.
    • Cover the pan with a lid and let the appam cook.
    • Remove the cooked appam with a spatula.
    • Serve the appam hot or warm with vegetable stew or coconut milk that has been sweetened with jaggery and flavored with a bit of cardamom powder.



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