Regular rice (basmati )      -        2 cups

Boiled rice                        -        1 cup

Grated Coconut               -        1 or 1.5 cups

Dry active yeast                -        ½ tsp

Sugar                              -        2 tbsp

Salt                                -        add as required

Water                              -        as required 

Coconut oil                 -        as required



Soak 2 cups regular rice and 1 cup parboiled rice in water for 4 to 5 hours.


Drain and then add them to the grinder. Also add 1 to 1.5 cups grated coconut, a fistful of cooked rice/poha, ½ tsp dry active yeast, 1 tsp salt and 2 tbsp sugar. You can also proof the yeast separately and then add (check recipe notes below). Since i was grinding in a mixer-grinder, the jar gets warmed up while grinding and thus i added yeast at this stage. Thus helping in leavening of the batter.

Add required amount of water and grind all the ingredients…


4. To a smooth flowing batter…..

5. Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 8 to 11 hours, depending on the temperature conditions. I kept for almost 12 hours. The batter will rise and double up the next day.


6.  This is how a well fermented batter appears…..


7. Heat a kadai with handles or an appam pan. Smear some oil on the kadai. If using non stick kadai, then skip smearing the oil. Here i have used a kadai to make the appams. But the appam pan or appachatti works best as you get soft fluffy texture in the center and crisp texture towards the circumference. Spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter. You can also drizzle a few drops of oil if you prefer.

8. Cover the pan and let the appam cook till the base becomes nicely light golden.

9. Remove and serve the appams hot or warm. Make all the appams with the batter in the similar way.

Appams goes very well with Egg Curry.