By Simran Makkar
October 6, 2026
Appam needs an overnight wait for the batter to ferment, and that's about the only effort involved. After that, you just pour, swirl and cover. You get a soft, spongy middle with crisp, lacy edges, and it goes best with a bowl of vegetable stew.
– 1 teaspoon active dry yeast – 2 cups raw rice – ¼ cup cooked rice – ½ cup grated fresh coconut – 2 tablespoons sugar – Salt to taste – Oil, for greasing – Water, as needed
Wash the raw rice and soak it in water for 4-5 hours, then drain.
Grind the soaked rice with the grated coconut and cooked rice into a smooth batter, adding water a little at a time.
Dissolve the yeast and sugar in 2 tablespoons of warm water and let it sit for 5 minutes, until frothy.
Mix the yeast mixture into the batter and stir well.
Cover and let the batter ferment in a warm spot for 6-8 hours, until it rises and turns bubbly.
Once fermented, add salt and a little water if needed, so the batter has a thin, flowing consistency.
Heat an appam pan (appachatti) on medium flame and grease it lightly with oil.
Pour a ladleful of batter into the centre, then lift the pan and swirl it so the batter coats the sides.
Cover with a lid and cook for 2-3 minutes, until the edges turn golden and crisp and the centre is soft and fluffy.
Remove gently and serve hot with vegetable stew, coconut milk or egg curry.