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  • Rice - 2 cups (uncooked soaked for 4 to 5 hours)
  • Cooked rice - 1/2 cup
  • Dry  yeast - 1/2 tsp 
  • Plain flour -1 pinch 
  • Coconut milk -1 cup
  • Salt to taste
  • Sugar -2 tsp
  • oil


Mix the soaked rice, cooked rice and approx. ½ cup of warm water and mix in a blender to smooth paste. Keep aside.Mix dry yeast, sugar and ½ cup warm water in a bowl and mix well.

Put a pinch of flour, cover and keep aside for 10 minutes.Mix ground paste, coconut milk, salt and sugar and mix well.Add the yeast mixture and mix very well prepared. Cover and keep aside to ferment for 2-3 hours.

Heat a appam pan  (Appam kadhai) and lightly grease with oil.Pour a big ladle of dough in and turn slowly in the kadhai in a circular so that a thin layer forms on the movement side so that it remains thick in the center.

Put a little oil on the edges, cover with a lid and cook on low heat for 2-3 minutes, remove the Appam when the soft center portion is cooked.

Serve hot with coconut stew