By Shreya Sarpal
December 8, 2025
Instant appam is a quick, non-fermented South Indian breakfast made using rice flour and coconut milk. These soft-centred, crispy-edged appams pair beautifully with vegetable stew, kurma, or classic coconut chutney.
1 cup rice flour ½ cup thick coconut milk ¼ cup curd 1 tsp sugar ½ tsp baking soda Salt to taste Water as required
In a bowl, add rice flour, coconut milk, curd, sugar, and salt, and mix well until smooth.
Gradually add water and whisk to form a thin, lump-free batter.
Just before cooking, add baking soda and gently mix once without overbeating.
Heat an appam pan, lightly grease it, pour a ladle of batter, and swirl to spread lightly.
Cover and cook on a low flame until the edges turn crisp and the centre becomes soft.