How to make Appam - A good variety of south Indian delight.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rice (चावल), Fresh coconut (ताज़ा नारियल)

Cuisine : Kerala, Tamil Nadu, Sri Lankan

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Appam checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Suji Ke Meethe Puffs, Coleslaw Tacos, Breakfast Burritos, Banana French Toast.

Appam Recipe Card


Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Appam Recipe

  • Rice soaked 1 cup

  • Fresh coconut 1/2 cup

  • Cooked rice 1/2 cup

  • Bread 3 slices

  • Salt to taste

  • Oil 1/2 teaspoon


Step 1

Soak the bread slices in one cup of water for a little while. Take them out and squeeze to remove excess water. Drain and grind the rice with ¼ cup of water to a smooth paste.

Step 2

Transfer into a deep bowl. Grind the cooked rice, coconut and bread with ? cup water to a fine paste. Add this to the rice paste in the bowl and stir well. Cover the bowl and leave it in a warm place to ferment overnight.

Step 3

Heat an appam chetti (appam kadai). Wipe it with lightly oiled cloth. Add little water to the batter to make it of pouring consistency. Add salt and mix. Sprinkle some water on the appam chetti.

Step 4

Pour a ladle of batter in it and rotate to spread it all around. Ensure that edges are thin and excess batter collects at centre.

Step 5

Cover the chetti and cook till the edges become crisp and red while the centre remains soft. Drizzle some oil around the edges and gently take out the appam. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.