By Shreya Sarpal
September 24, 2025
This recipe gives the traditional Kerala appam a modern twist by turning it into a soft, lacy pocket stuffed with sautéed vegetables and gooey cheese. Light, crispy on the edges, and creamy at the centre, it works as a wholesome breakfast or a fusion-style snack that kids and adults both enjoy.
2 cups raw rice ½ cup grated coconut 2 tbsp cooked rice ½ tsp yeast 1 tsp sugar ½ tsp salt Water, as required ½ cup grated cheese 1 cup mixed vegetables
Soak rice for 4-5 hours. Grind with coconut, cooked rice, and water into a smooth batter.
Dissolve yeast in lukewarm water with sugar, then mix into the batter and ferment overnight.
Add salt, stir well, then heat an appam pan and pour 1 ladle of batter, swirling to spread thin on the sides.
When half-cooked, place sautéed vegetables and cheese in the centre.
Cover and cook till edges are crisp and cheese melts.
Serve hot as a cheesy, fusion-style appam snack.