Appam has been my absolute favorite since the day I tasted them in a small shady shop on my way to Kerala. I have always wondered how they are so fluffy in the center and crispy on the sides. Slightly sweet and ever so coconutty! I had tried a couple of times previously but didn’t get the exact texture I was looking for.  Finally, I seem to have gotten the right texture and taste!

Appam and Chicken Curry

  1. Short grain rice ( White ponni / sona masuri ) -2cups
  2. Thick beaten rice ( Poha / Aval ) – 1 cup
  3. Grated coconut – 1 cup
  4. Yeast –  1/4 Tsp ( I used instant yeast which doesn’t need proofing )
  5. Sugar – 3 TBSP
  6. Salt to taste
  7. Water – 2cups


Soak the rice and beaten rice separately for 2hours. Grind beaten rice and coconut till they are a fine paste. Then add the soaked rice, gradually add the water and grind  to a fine paste. Remove into a big container add the yeast, sugar, salt mix well, cover and keep it in a  warm spot overnight  to ferment. The mixture will become quite bubbly because of the yeast.

Appam batter

A post shared by Chandhana Rao (@chandhanarao) on

Check the video below on how to make the appams

Appam being made

A post shared by Chandhana Rao (@chandhanarao) on

Serve with chicken curry / vegetable stew / coconut milk

Appam with Chicken Curry


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