Soft and Fluffy Appam Recipe

There is something magical about watching appam cook in a hot appam pan. The way the batter spreads thin at the edges and puffs up soft in the center, the way it smells faintly sweet and tangy all at once. I grew up eating appam on lazy Sunday mornings, and now I make them whenever I crave something light, comforting, and a little special.

What is Appam?

Appam is a traditional South Indian fermented pancake made with rice and coconut. It has lacy, crisp edges and a soft, spongy center that soaks up curries beautifully. The batter is slightly sweet from coconut milk and tangy from fermentation, giving appam its signature flavor.

Appam is popular across Kerala, Tamil Nadu, and Sri Lanka. It is naturally gluten-free, vegetarian, and pairs wonderfully with coconut-based curries, egg roast, or even a drizzle of honey for breakfast.

About my Authentic Recipe

This appam recipe uses raw rice soaked and ground with fresh coconut, then fermented naturally for that classic tangy taste. I learned this method from Kerala aunt, who insists that using fresh grated coconut instead of just coconut milk makes all the difference in texture and aroma.

The key technique here is fermentation. A good 8 to 10 hours of resting allows the batter to rise and develop a mild sourness that balances the sweetness of coconut milk. The second trick is using an appam pan and swirling the batter quickly so the edges turn crisp while the center stays fluffy. If you skip the swirl, you will get thick pancakes instead of authentic appam.

Why You’ll Love This Recipe

Naturally gluten-free and made with whole ingredients like rice and coconut. The crispy edges paired with a pillowy soft center give you the best of both textures in one bite. Fermented batter adds gut-friendly probiotics and a restaurant-style tangy flavor. Perfect for breakfast, dinner, or even as a party dish served with stew or kurma.

Ingredients & Substitutes

You will need raw rice, fresh or frozen grated coconut, cooked rice for binding, salt, sugar, and yeast or baking soda for rise. Here is what matters most.

Rice – Use parboiled rice or regular raw rice. Parboiled gives a slightly softer appam. Avoid basmati as it does not ferment well.

Coconut – Fresh grated coconut is traditional and adds flavor. You can use frozen grated coconut too. In a pinch, thick coconut milk works but the taste will be lighter.

Yeast or Baking Soda – Yeast gives the best fermentation and flavor. If you want instant appam without fermentation, add baking soda just before cooking but the taste will be different.

Sugar – A pinch balances the tanginess. You can skip it for a savory version.

Variations

Instant Appam – Skip fermentation and add half a teaspoon of baking soda to the batter just before cooking. Let it rest for 10 minutes and cook immediately.

Coconut Milk Appam – Replace grated coconut with thick coconut milk for a richer, creamier batter.

Sweet Appam – Add a tablespoon of jaggery or sugar to the batter and serve with banana or coconut chutney.

Savory Masala Appam – Top the appam with finely chopped onions, green chili, and coriander before the batter sets in the pan.

Ragi or Millet Appam – Replace half the rice with ragi or any millet for a healthier, fiber-rich version.

Expert Tips for Appam

The batter should be slightly thinner than dosa batter so it spreads easily when you swirl the pan. If too thick, add a little water or coconut milk.

Always heat the appam pan well before pouring batter. A hot pan ensures the edges crisp up quickly.

Swirl the batter immediately after pouring. Tilt the pan in a circular motion so the batter coats the sides thinly and pools in the center.

Cover the pan with a lid while cooking. This traps steam and helps the center cook soft and fluffy.

Do not flip appam. It cooks only on one side. The top will look set and slightly moist when done.

If you do not have an appam pan, use a small nonstick pan with a rounded base. The shape will not be perfect but the taste will still be good.

Ferment the batter in a warm place. In winter, keep it near a heater or inside an oven with the light on.

Soft and Fluffy Appam Recipe (Authentic South Indian Pancakes)

Learn to make authentic South Indian appam with crispy edges and soft centers. Naturally gluten-free, fermented, and perfect with curry.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Fermentation time 8 hours hrs

Total Time 8 hours hrs 50 minutes mins

Course Breakfast, Dinner

Cuisine South Indian

Servings 15 appam

Calories 90 kcal

Ingredients

  

For Grinding

• 2 cups raw rice or parboiled rice
• 1 cup fresh grated coconut or frozen
• ½ cup cooked rice
• 1 tsp active dry yeast
• 1 tsp sugar
• ¾ tsp salt or add as required
• Water as needed for grinding

For Cooking

• Oil or ghee for greasing the pan

Instructions

 

• Wash and soak the raw rice in enough water for 4 to 5 hours. Drain well before grinding.
• In a blender or wet grinder, add the soaked rice, grated coconut, and cooked rice. Add water little by little and grind to a smooth batter. The consistency should be slightly thinner than dosa batter.
• Transfer the batter to a large bowl. Add salt and sugar. Mix well.
• Dissolve the yeast in 2 tablespoons of warm water with a pinch of sugar. Let it sit for 5 minutes until frothy. Add this to the batter and mix gently.
• Cover the bowl with a lid or cloth and let the batter ferment in a warm place for 8 to 10 hours or overnight. The batter will rise and smell slightly tangy.
• After fermentation, gently stir the batter. If it looks too thick, add a few tablespoons of water or coconut milk to adjust consistency.
• Heat an appam pan on medium flame. Grease lightly with oil or ghee using a brush or cloth.
• Pour a ladleful of batter into the center of the pan. Immediately lift the pan and swirl it in a circular motion so the batter spreads thin on the sides and stays thick in the center.
• Cover the pan with a lid and cook for 2 to 3 minutes on medium flame. The edges will turn golden and crisp, and the center will be soft and cooked through.
• Remove the appam gently using a flat spatula. Do not flip. Repeat with the remaining batter, greasing the pan lightly before each appam.

Notes

Use an appam pan or appachatti for best results. A small nonstick pan with a rounded base can work as a substitute.

If you want instant appam, skip yeast and add half a teaspoon of baking soda to the batter just before cooking. Rest for 10 minutes and cook.

Leftover batter can be stored in the fridge for up to 2 days. Bring to room temperature before using.

The batter thickens as it sits. Add water or coconut milk as needed to maintain the right consistency.

For softer appam, add a tablespoon of coconut milk to the batter after fermentation.

If the batter does not ferment well, place the bowl in a warm spot like near a gas stove or inside an oven with the light on.

You can freeze cooked appam. Reheat in a pan or microwave before serving.

Common Issues & Solutions

Appam sticks to the pan – The pan is not hot enough or not greased well. Preheat properly and use a light layer of oil or ghee before each appam.

Edges are not crispy – The batter is too thick or the pan is not hot enough. Thin the batter slightly and increase the flame.

Center is not fluffy – You did not cover the pan while cooking or the batter was not fermented enough. Always cover with a lid to trap steam.

Appam tastes bland – Not enough salt or fermentation. Check seasoning and let the batter ferment fully for tanginess.

Batter did not rise – Yeast was old or the fermentation temperature was too cold. Use fresh yeast and keep the batter in a warm place.

Appam is too thick – The batter is too thick or you did not swirl the pan quickly. Adjust batter consistency and swirl immediately after pouring.

Serving and Storage Suggestions

Serve appam hot with coconut milk stew, vegetable korma, egg curry, or chicken curry. For a lighter breakfast, pair with sweetened coconut milk or a drizzle of honey and banana slices. Appam also tastes great with sambar or simple coconut chutney.

Best enjoyed fresh, but you can store cooked appam in an airtight container in the fridge for up to 2 days. Reheat on a tawa or in the microwave. Raw batter stays good in the fridge for 2 days or can be frozen for up to a month.

FAQs