Appam - Rice Pancake

Appam - Rice Pancake

I'm a big fan of this delicacy, but never had the guts to try and make it on my own till recently my mother-in-law gave me this fool-proof recipe. Till date I've made it twice, both the times with awesome results :)

Abeer Abdul Aziz


  1. 1 Cup Rice White Rice rice / White / Any other than parboiled
  2. 1/2 Cup Coconut (grated)
  3. 1/2 Cup rice Cooked (preferably parboiled/matta)
  4. 1/2 Teaspoon Baking powder
  5. To Taste Salt


15 mins
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    Soak the white rice in water the morning before you plan to make Appam. It needs to be soaked in for a good time of max. 8 hours.

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    Drain the water from the pre-soaked rice and add it to a blender along with 1 cup grated coconut and 1 cup cooked rice. Add just a little bit of water (3-4 tablespoons) to make sure the blender runs smoothly.

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    Turn on the blender for about 5 min and make a smooth batter of the rice-coconut mixture. The trick is to make sure the batter is not too watery nor too thick. It would be similar to dosa batter just not as thick.

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    Pour out the batter into an airtight container and keep it in a warm place. Let this batter sit undisturbed till next morning.

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    An hour before making Appam, add the baking soda to the mixture and mix well. Close the container and keep it aside.

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    When you are ready to make the Appam, add in the required amount of salt and mix well.

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    Pour a ladleful of the batter into the middle of the Appam chatti/pan. Hold the sides of the pan and swirl it so the batter coats all sides.

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    Cover the pan with a lid and cook for couple of minutes. Remove and serve hot.

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