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  • Total Time: 7 hours 5 minutes


One of the popular breakfast foods in Kerala, Appam is often served with some kind of a stew. Palappam has a distinct lace border.


  • 3 cups Short-grain rice
  • 1.5 cups Water
  • 1/2 cup Cooked rice
  • 1 cup Grated coconut
  • Salt, a pinch
  • 1 tbsp Sugar per 10appam serving
  • 1/2 tsp Baking soda


  1. Soak the raw rice overnight or at least 5 to 6 hours.
  2. Wash and drain the rice.
  3. Grind it along with cooked rice, grated coconut, and just enough water in a food processor. The consistency should be flowing and smooth and not thick like the Idli batter. Keep aside for a couple of hours to rest.
  4. Just before preparing appam, take the required amount (only!) of batter in a bowl.
  5. Add a pinch of salt, sugar, and baking soda. Mix well and keep aside for 15-20 minutes. This will allow the batter to rise.
  6. Heat appam chatti.
  7. Optional: add a teaspoon of oil.
  8. Lower the heat to medium and pour a ladle of batter into the pan.
  9. Slowly, swirl around so that the batter coats the pan and settles at the center.
  10. Cover and cook the appam until the rim is lace-like and golden brown. It'll take a couple of minutes. Do not increase the heat, your appam will get burnt easily.
  11. Uncover to find the appam slightly leaving the sides of the pan.
  12. Gently slide or take out the appam and transfer to a plate.


Adding sugar is optional.

  • Prep Time: 7 hours
  • Cook Time: 5 minutes
  • Category: Breakfast, Kerala, Others, Veg
  • Cuisine: Kerala (South Indian)