Appam Recipe | How to Make Appam

appam recipe, appam recipe in hindi, appam recipe in tamil

appam recipe by kunal kapoor


1) Semolina (Suji)
2) Salt
3) Curd
4) Powdered sugar (a little bit)
5) Water
6) Fruit salt

Here’s how you can make instant appam at home

Step 1: First of all, take suji and grind it finely.

Step 2: Mix curd, salt and a little bit of powdered sugar into the suji.

Step 3: Add the fruit salt and you’ll see that it has started fermenting instantly.

Step 4: To make appam, pour a ladleful of batter on the tawa in the centre. Now, cook the dish on high flame until cooked.

Step 5: Your fluffy and delicious appam is ready. Pair it with coconut chutney or if you have a vegetable stew at home.

appam recipe by kunal kapoor

appam recipe by padhuskitchen

Ingredients needed

Raw rice – 1 cup
Par boiled rice – 1 cup
Fenugreek seeds – 1 tsp
Urad dal – 2 1/2 tbsp (whole urad dal without skin)
Coconut milk -3 tbsp
Cooking soda or appam soda – 1/2 tsp
Appam pan (also called appa chatti)

Appam preparation

Soak raw rice, par boiled rice, fenugreek seeds and urad dal for 10-12 hours.(I soaked it from morning 6 to evening 6 pm, then ground it and fermented it overnight)

After 10 hours, grind it to a fine paste. Add salt and mix it well with your hands. You can use lukewarm water to grind but it is optional. The batter should be of thinner consistency than dosa batter.

Store it in an airtight container, leave it for another 10 hours or overnight to ferment. In the morning the appam batter would have raised nicely.

Before making appams, add coconut milk, appam soda and mix well. If the batter is too thick, adjust the consistency by adding water. Keep it aside for 10 minutes.

After 10 minutes- appam batter can be used to make soft appams.

Traditionally appams are made in iron skillet called appa chatti. I have used the Prestige non stick appam pan. If you do not have appa chatti or appam pan, you can make it in any other non stick pan with lid.

First coat the appam pan with oil using a cloth. (Add a drop of oil into the pan and wipe it all over with a cloth.)

Heat the appam pan, then reduce the heat to low. Now add a ladle of batter in the center of the pan.(pan should be hot but not too hot)

Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center (that is why the appam is thick in the center and lacy on the outside)

After that close the pan with the lid. The flame should be kept in low. Once the appam is cooked and the edges start turning brown, remove the appam from the pan. (the appam will come off easily if you lift it with your hands)

Serve appam hot from the pan with sweetened coconut milk or any coconut based dishes.

appam recipe by padhuskitchen 3

appam recipe by hebbars kitchen


for appam batter:

6 cup raw rice
water (for soaking & grinding)
1 cup coconut (grated)
0.5 cup cooked rice
2 tsp salt

for vegetable stew:

4 tbsp coconut oil
1 inch cinnamon
6 pod cardamom
8 cloves
2 tsp pepper
6 garlic (crushed)
4 chilli (slit)
2 inch ginger (finely chopped)
few curry leaves
8 shallots (halves)
2 potato (chopped)
10 beans (chopped)
2 carrot (chopped)
6 tbsp peas
1 capsicum (chopped)
2 tsp salt
6 cup thin coconut milk
2 cup thick coconut milk


firstly, in a large bowl soak 3 cup raw rice for 4 hours.

drain off the water and transfer to the mixer jar.

add water as required and grind to a smooth paste.

transfer the rice batter to a large bowl. keep aside.

in a pan take ½ cup prepared rice batter along with 1 cup water.

stir and cook until the mixture thickens and forms a thick paste.

cool completely, and transfer to the mixer jar.

add ½ cup coconut, ¼ cup cooked rice, and water.

grind to smooth paste.

transfer the mixture to the bowl, and water rinsing the mixer jar.

mix well making sure everything is well combined.

cover and ferment for 8 hours or until the batter are well fermented.

after the batter has fermented well, mix gently adding 1 tsp salt.

heat the appam pan, and pour in the prepared batter.

swirl once making sure the batter gets to cover the whole pan.

cover and cook until the appam is cooked well.

finally, appam is ready to enjoy with vegetable stew.

how to make the vegetable stew:

firstly, in a large kadai heat 2 tbsp coconut oil. add ½ inch cinnamon, 3 pods cardamom, 4 cloves, 1 tsp pepper, 3 garlic, 2 chilli, 1
inch ginger, few curry leaves and 4 shallots.

saute until the onions shrink slightly.

now add 1 potato, 5 beans, 1 carrot, 3 tbsp peas, ½ capsicum and 1 tsp salt.

saute for 2 minute or until the vegetables turn crunchy.

further, add 3 cup thin coconut milk and mix well.

cover and boil for 10 minutes, or until the vegetables are cooked well.

now add 1 cup thick coconut milk and give a stir. make sure not to boil after adding thick coconut milk, as there are chances for coconut milk to split.

finally, enjoy appam with vegetable stew.

appam recipe by hebbars kitchen

appam recipe by nisha madhulika

Ingredients for Sooji Veg Appam

Semolina – 1/2 cup (100 grams)
Curd – 1/2 cup (whisked)
Oil – 2 tbsp
Green peas – 1/4 cup
Cauliflower – 1/4 cup (finely chopped)
Green chilly 0 1 finely chopped
Ginger – 1/2 piece (1 tsp paste)
Salt – 1/2 taste or as per taste
Mustard seeds – 1/4 tsp
Curry leaves – 7 to 8 (chopped)
Baking soda – 1/4 tsp

How to make Instant Rava Appam

Take semolina in a big bowl and mix curd to it. Now add chopped cauliflower, peas, chopped green chilly, ginger paste and salt. Mix everything really well. If the batter appears too thick add some water to it.

Cover the batter for 10 to 15 minutes to rest. Then use this batter to make appams.

Batter is ready, now mix mustard seeds to it. Take a small pan and heat 1 tsp oil in it. When the oil is rightly hot, splatter mustard seeds first. To it then add curry leaves and saute for a while. Now mix this tempering to the batter.

In the end add baking soda to the batter.

Preheat a appam maker and grease each mold with some oil. Now with help of a spoon, pour some batter to these greased molds on the appam maker. After this, cover and cook the appam for 3 minutes on medium flame.

When the appam get golden brown at the base, flip the sides and cook for 2 more minutes on the other side as well. Keep them covered. Cook the appams till they get golden brown at both sides.

Take out the roasted appams on a plate and similarly prepare the rest. Serve these tempting and mouth drooling rawa appam steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney you relish eating and enjoy!

appam recipe by nisha madhulika