Published: by Sangeetha Vel | Updated: 6 Comments
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Begin a culinary exploration with Appam, the delectable South Indian pancake that originates from Kerala. Also known as Vellayappam or Palappam, this vegan-friendly and gluten-free treat is a swift and effortless meal option, perfect for either breakfast or dinner.
Ready in less than 30 minutes, our instant version of Appam is made from a mix of rice flour, coconut, and instant yeast, eliminating the traditional soaking and fermentation steps.
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- How to Make Appam?
- Appam
- Recipe Video
- Chef's Notes and Tips
- Nutrition Info
- Serving Suggestions
- Storage for Leftover Appam Batter
Enjoy these tender, lacy pancakes alongside a variety of side dishes - from the tangy Tomato Chutney to hearty curries like Veg Korma, Egg Curry, Chicken or Kadala Curry - each bite is infused with the vibrant flavors of India.
While traditional Appam was fermented with toddy to attain its signature fluffiness, modern versions achieve a similar texture with the convenience of common yeast and baking soda.
Creating the perfect Appam is straightforward, whether you're using a traditional appam pan or a standard skillet. Embrace the authentic flavors and delight in the airy texture of this classic dish, all made accessible for today's kitchens!
How to Make Appam?
Our instructions below will show you how to mix the batter and cook it using either an appam pan or a regular tawa for that perfect texture. Check out our clear photos and follow along with our video for easy cooking.
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Appam
Appam is a South Indian pancake made with a fermented rice and coconut milk batter, popular in Kerala, Tamil Nadu, and Sri Lanka. This instant, vegan, and gluten-free recipe is perfect for breakfast or dinner and pairs wonderfully with chutney, kurma, or curries.
4.77 from 17 votes
Author: Sangeetha Vel
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Course: Breakfast, Dinner
Cuisine: South Indian
Diet: Vegetarian
Prep: 10 minutes mins
Cook: 5 minutes mins
Adjust 10 appams
Ingredients
- 2 cup Rice Flour
- 1 cup Rice, cooked
- ¼ cup Coconut, shredded
- 2 tsp Rapid Rise Instant Yeast
- 2 tsp Brown Sugar
- 1 cup Water, warm
- Salt, as needed
Instructions
To Prepare Appam Batter
Combine rice flour, cooked rice, shredded coconut, sugar, salt, yeast, and warm water in a blender.
Grind the ingredients until the mixture is a smooth batter.
Check the consistency; it should be slightly fluid, enough to pour easily.
Transfer this batter into a bowl, cover, and let it rest for 15 minutes in a warm place.
After the rest period, uncover the bowl; the batter will have expanded and fermented.
To Cook Appam in an Appam Pan
Pour two ladles of batter into a medium-heated appam pan and swirl to spread.
Cover with a lid and let it cook for 2 to 3 minutes.
Remove the lid and continue to cook until the edges turn crisp.
Carefully remove the appam from the pan and serve warm.
To Make Appam on a Tawa
Pour a ladleful of appam batter onto a heated tawa, spreading it slightly thicker than on an appam pan.
Cover with a lid and let it cook for 2 to 3 minutes.
Uncover and gently remove the appam from the tawa, ready to be savored.
To Serve
Enjoy your instant appam/vellayappam with a side of your choice, be it savory egg curry, creamy veg kurma, sweet coconut milk, or tangy tomato chutney.
Recipe Video
Chef's Notes and Tips
Here are some expert tips to perfect your Appams:
- This quick appam recipe uses instant rapid rise yeast to ferment the batter for soft and fluffy results; it's recommended to use it as directed.
- Adding shredded coconut to the batter enhances the authentic flavor; you can substitute it with coconut milk if desired.
- For traditional appams without yeast, follow the soaking, grinding, and fermentation method.
Nutrition Info
Serving: 2appam | Calories: 195kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.3mg
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Tried this recipe?Mention @yellowchilis or tag #yellowchilis!
Serving Suggestions
Appam, a South Indian delight, pairs wonderfully with a variety of accompaniments. Try it with tangy Tomato Chutney, creamy Vegetable Kurma, or sweet coconut milk for a traditional experience.
For a more indulgent meal, complement it with rich dishes like Egg Ghee Roast, Aloo Gobi, Chicken Ghee Roast, Egg Masala, Chettinad Chicken, or Chepala Pulusu to enjoy a non-vegetarian feast.
Storage for Leftover Appam Batter
It's best to use leftover instant appam batter within a day when stored in the refrigerator. Due to the inclusion of coconut, using the batter promptly ensures the freshest and most flavorful appams.
Reader Interactions
Comments
Dr Chitra Padmanabhan
This is a no fail recipe. I get lovely, lacey appams and they turn out well each time. Thank you!Reply
Sangeetha Vel
That's great to hear Dr Chitra. I'm glad and happy that the recipe worked well for you everytime. Mission achieved 🙂
Reply
Priya
This recipe for appams is really easy and tastes delicious. I used to avoid making appams as it was a tedious process. Now my family gets to eat appams regularly and they appreciate itReply
Sangeetha Vel
Sweet, that's great to hear. Thanks for your feedback 🙂
Reply
Swarna Yachamanani
I love appams so I am going to try this weekend. Can you let me know how to make sweet coconut milk, also can I make coconut milk with desiccated coconut?
Reply
Sangeetha Vel
Hi Swarna,
Sure, give it a try. Yes, you can make sweet coconut milk using desiccated coconut but it may not produce fresh, thick and flavorful milk compared to one from fresh coconut. To make sweet coconut milk, add 1 cup of fresh coconut with 2 cup of water, 2 cardamom, and blend until everything turns smooth. And then filter this mixture using a strainer. This is the first coconut milk and usually thick in consistency. Now transfer the coconut from strainer to the blender and then pour ½ cup of water and grind the coconut and filer it once again. This will be your second coconut milk which is slightly thin in consistency. Mix both the milk and add sugar or jaggery syrup as per your needs. Hope this helps and enjoy. Let me know if you have any other questions.Reply
