If you are someone who can’t imagine life without some form of carbohydrate, even your favourite food, I have some good news for you. I am glad to inform you that there is a food item that is just as good as bread, but it’s called Appam. This delicious and richly nutritious food is made of rice, which is slowly fermented batter and egg. It is prepared in Kerala, which is a southern state in India. It is believed that this traditional Indian food came from the kitchen of the Saraswathis, the ancient Hindu sect.

Appam is the Tamil word for hot, and this is the hottest appam in town.

In Kerala, there are several dishes that we call “Appam”. To all those who know Kerala and the rest of India, it is known as “appam”. Though the dish is a staple food of Kerala’s cuisine, it is made in many ways according to the local taste and ingredients. In this article, I will be discussing the popular dish “Tengalappam” and how to make it.

Appam is a popular south Indian breakfast dish in Chennai and Kerala. The border of the appam is thin and crispy, while the inside is thick and mushy. The components used in appam vary from home to house and even from state to state, such as in Kerala and Chennai. This dish was sent to me by a friend, and I thought it was simple and tasty. Appam works great with mutton or chicken korma, chicken or mutton stew, vegetable stew, Kadala curry, chutney or sambar, and coconut milk is the finest part (Sugar and Green Cardamom powder). This is something I sometimes eat with my paya curry (lambs trotter curry). We need Coconut Milk to make Appam, therefore I use Maggi Coconut Milk powder or canned Coconut Milk. Fresh coconut milk may also be utilized, but I’ve used both Maggi Coconut Milk powder and tinned Coconut Milk. For grinding, the coconut milk should not be too thick or too thin. Plain Appam (Vella Appam), Egg Appam, Coconut Milk Appam, and more Appam variants are available. I’m going to name this Coconut Milk Appam since we need to use Coconut Milk instead of water to crush it.


    • 3 cups basmati rice or raw rice
    • 1 cup cooked rice
    • 2 1/2 cups coconut milk (depending on the recipe)
    • 6 tbsp sugar


  • 3/4 teaspoon dry yeast
  • 1 1/2 teaspoon sugar
  • 1/3 to 1/2 cup warm water (as directed by the yeast)


    • Soak basmati rice or uncooked rice in water for 5 to 8 hours.

Mixture of yeasts

    • Add the yeast and sugar to the warm (Luke warm) water, stir well, and set aside.
    • The mixture begins to bubble and seems hazy. The yeast has been activated.

Getting the batter ready

    • In a mixer, combine the rice, yeast mixture, coconut milk, and cooked rice in stages with a few tsp of sugar until it produces a batter consistency similar to Dosa batter but not thick.
    • It must be fermented, therefore place it in a large container.
    • Keep it in a warm spot, such as a heater in the winter, and you’ll see it has fermented nicely after a few hours or overnight.
    • The batter is frothy on top, with a bouncy texture.

preparing appam

  • If the batter is too thick, add more coconut milk to thin it down; the consistency should be thin enough to swirl about the appam pan easily.
  • Heat the appam pan and pour a ladle of batter into it, swirling it clockwise to properly distribute the batter across the pan. The perforations in the appam may be seen.
  • Cook for 1 to 2 minutes over medium heat with the lid closed.
  • Cook for a few minutes longer if you want crispy edges.
  • If it’s a nonstick pan, it’ll come out easily, and the appam will start peeling away from the edges, which you can remove with a spatula and put on a platter.
  • The appam resembles a larger cup with a thick core.
  • You may create Egg Appam by putting one egg in the center of the Appam as soon as you put the batter in the pan and sealing the cover. You may season the egg with salt and pepper powder.
  • Serve it with Vegetable Stew or sweet Coconut Milk.


  • Do not add all of the Coconut Milk at once; instead, add it in small batches as needed to meet the batter’s requirements.
  • Plain Appam or Vella Appam is made using shredded coconut and water instead of coconut milk and is known as Plain Appam or Vella Appam.
  • Idli Podi (dry powder) is sometimes sprinkled over cooked Appam.


Vellappam is a type of rice dumpling in Kerala, South India. It is a popular street food in the state, and also at local markets, especially in the Malabar region, where it is known as Vellappam. Vellappam is usually eaten with curry or curry-based side dishes, and is sometimes served as the main dish. The inside of the vellappam can have different varieties of fillings: vegetables (peas, beans, and lentils), fish, and meat. Some of the popular varieties of filling include Kothmiri (a type of fish), shrimps, and chicken.. Read more about kerala appam recipe and let us know what you think.

Frequently Asked Questions

What is the difference between appam and dosa?

Appam is a type of pancake made with fermented rice batter. Dosa is a type of crepe made from lentil and rice batter, which are cooked on a griddle.

Is appam good for weight loss?

Appam is a type of pancake made from fermented rice batter and coconut milk. Its high in fiber, low in calories, and can help with weight loss by filling you up without the need for extra calories.

Are appam Kerala food?

Yes, appam is a traditional Kerala dish.