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Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe

Appam is made using raw rice, coconut, sugar, coconut milk and salt. Batter made using raw rice is fermented and made into spongy appam. Sometimes yeast, cooked rice or cooking soda is added for fermentation.
4.47 from 26 votes
Prep Time 30 mins
Cook Time 10 mins
Soaking Time 4 hrs
Total Time 4 hrs 40 mins
Course Breakfast
Cuisine Indian
Servings 6 servings
Calories 395 kcal


Appam with Coconut

  • 2 cups Raw Rice / Pacharisi
  • 1 cup Fresh Coconut grated
  • 2 tbsp Sugar
  • to taste Salt to taste
  • ½ tsp Baking Soda
  • Water as needed for grinding
  • Oil for greasing pan

Appam with Cooked Rice

  • 1 cup Raw rice / Pacharisi / Kachcha chawal
  • ½ cup Fresh Coconut grated
  • Salt to taste
  • 2 tbsp Sugar
  • ½ tsp Baking Soda
  • Water as needed

Appam with Rice Flour

  • 500 grams Rice Flour / Arisi Mavu
  • 1 cup Thick Coconut Milk First Extract
  • 2 cups Thin Coconut Milk Second Extract
  • 1 slice White Bread
  • 2 tbsp Sugar
  • ¼ tsp Baking Soda / Cooking Soda
  • Salt to taste
  • Oil for Pan frying

Appam with Urad Dal

  • 2 cups Raw Rice
  • ¼ cup Urad dal
  • 2 tbsp Sugar
  • Salt
  • 2 handful Cooked Rice


Appam with Coconut

  • Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight.
  • Once it is soaked drain it and add it to blender. Now add in coconut and blend them.
  • Once it is half blended, add water and make it into a smooth paste. Since it is rice, it won't be too smooth, but it should be as smooth as possible. It doesn't take more that 8 to 10 mins.
  • Now take them in an airtight container. Cover it and let it ferment overnight.
  • The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
  • Now heat your non stick appam chatti on medium heat.Pour a ladleful of batter in the center and swirl the pan to coat the sides.
  • Cover it and let it cook for 45 second to a min.Now open the lid and remove the appam. Serve it with any curry.

Appam with Cooked Rice

  • Wash rice till all starch from this goes away. Now soak the rice for around 3 hours. Drain this and add it to wet grinder or blender.
  • Now add coconut into this and blend it till smooth.Add enough water so that everything gets smooth. Pour this into an air tight container.
  • Take three tblspn of batter in a saucepan and add 1 cup of water in it. Heat it up and bring this to boil. Stir this constantly so that it gets thick. It will take around 4-5 mins.Now remove this from heat and allow to cool down.
  • Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
  • When you are ready to make appam. Take the batter and add salt, sugar, baking soda in this and mix well. Pour some water and make it little thinner in consistency.
  • Now take your appam pan and apply some oil in it. Pour a ladleful of batter in the middle. Hold the sides of the pan and swirl it so that the batter coats all sides.Cover it with a lid and cook for 2 mins until it is cooked through. Remove and serve.
  • If you are using a tawa. Heat it first, now take a ladleful of batter and spread it on the tawa as you do for dosa..Drizzle some oil over the sides and cover it with a lid. Cook for couple of minutes or until cooked.
  • Serve this with your favorite korma.

Appam with Rice flour

  • Tear the bread slice in a blender, add in sugar and some thin (second extact) coconut milk and blend once.
  • Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.
  • Now set this aside overnight.
  • The next morning, you will some fermentation will be going on.
  • Now add in the first extract thick coconut milk, salt, baking soda and mix well.
  • The batter should be little thin. If the batter is thick, add some water to get the right consistency.
  • Heat a appam pan.Drizzle some oil and wipe it with a tisse paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 min till the edges are golden.
  • Remove and serve with any curry.

Appam with Urad Dal

  • Take raw rice, urad dal in a bowl and wash well. Soak in water for 4 hours.
  • Strain the rice and urad dal and take it in a blender. Add in cooked rice and blend till smooth.
  • Once the batter is ground. Take it in a bowl.
  • Now take the blender jar, add 1 cup of water to it. Swirl and clean the blender really well. Take the mix in the sauce pan. Cook on high heat and keep mixing till it thickens well. Set aside to cool completely.
  • Once the mix is cooled. Add it in to the batter. Add salt and mix well. Cover and leave to ferment for 24 hours.
  • Once the batter is fermented. It will look foamy and bubbly.
  • Heat appam pan, pour a ladleful of batter and swirl. Cover and cook till the bottom is crispy.
  • Remove and serve.



  • Grind the batter to a fine paste. This result in soft appam.
  • Don't add to much baking soda. If you add, it wont give white appam.
  • The batter should be very thin, this will give soft appam.
  • You can use appam chatti or a dosa tawa for making appam.
  • Yeast can be added very little when fermenting the batter. If you are adding yeast just add a pinch of it and also ferment it overnight.
  • Raw rice has to be used for better texture.
  • You can add coconut water when grinding the batter.
  • Extra addition of coconut milk can be used for better texture and taste.
Nutrition Facts
Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe
Amount Per Serving (1 servings)
Calories 395 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Trans Fat 0.002g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Sodium 256mg11%
Potassium 147mg4%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 18g20%
Protein 7g14%
Vitamin A 0.5IU0%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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