2Appam is comfort food of Kerala. I can have this any time of the day. Kids love it. It is soft and fluffy in the center and crisp at the edges. It takes a little effort and time to get all the preparations done and then making appams one by one on low flame. But all great things require time, love and care, right?

It is also known as paalappam. It can be enjoyed with so many side dishes. I will directly go to the recipe now.


  1. Raw Rice – 1 cup
  2. Coconut – 1 small
  3. Baking Soda – 1 tsp
  4. Sugar – 1 tblspn
  5. Salt – as per Taste
  6. Oil


  1. Wash and soak rice for atleast 6-7 hours.
  2. Break and remove coconut water in a container. Add 1 tablespoon sugar to it.
  3. Scrape the coconut and keep aside.
  4. Take the rice, coconut scrapings and coconut water and grind.
  5. Add a little cold water and grind again till the batter is smooth.
  6. Keep it for fermenting for atleast 5-6 hours.
  7. Add salt to the batter and mix well.
  8. Add baking soda and mix well.
  9. Heat appam pan and grease it with oil so appam does not stick. (If you have non-stick one then you can skip this step)
  10. Pour a ladle full of batter into the pan when it is hot.
  11. Hold the pan from its sides and move in circular motion of hand. So the batter spreads on the sides.
  12. Close it with a lid.
  13. After 1 minute open the lid and based on the crispiness you desired take the appam from the pan with a wooden spatula.



  1. Eggs – 2
  2. Onions – 2 Medium
  3. Tomato – 2 Medium
  4. Chilli Powder – 1 tablespoon
  5. Coriander Powder – ½ tblspn
  6. Fennel Seeds – 1 tsp
  7. Garam masala Powder – 1 tsp
  8. Coriander Leaves – 2 -3 stems
  9. Mustard – 1 tsp
  10. Curry Leaves – 1 stem
  11. Fresh or Frozen green peas – ½ cup
  12. Salt – as per taste
  13. Oil – 1 tblspn


  1. Hard boil the eggs, peel and cut from into 2.
  2. In a kadai, heat oil.
  3. Once the oil is hot, splutter mustard seeds.
  4. Add thinly sliced onions and salt.
  5. Saute them till they are slightly browned.
  6. Add green peas
  7. Add fennel seeds.
  8. Add the thinly sliced tomatoes.
  9. Cover and cook till the tomatoes have softened and wilted. Open the lid in between to give a stir so the contents does not burn.
  10. Once the tomatoes and green peas are cooked, make a gap at the middle of the kadai and add coriander, chilli and garam masala powder and slightly saute them for a second.
  11. Now mix all the onions in the masala.
  12. Adjust the salt and give a good mix.
  13. Remove from flame and add the eggs and chopped coriander leaves.

Serve hot with appams.


  1. Again grinding is the key. Grind properly for soft appams.
  2. We can make use of yeast instead of Baking Soda. Just add yeast with sugar and water to make a slurry. Add this to the batter and let it ferment.
  3. For this appam the consistency should be a little watery.
  4. If you are preparing the batter for 2 days and after first day storing the batter in fridge, make sure that the next day you keep the batter outside the fridge in room temperature for atleast 4 hours or else the appams will turn out soggy and sticky.
  5. When you take the batter to be poured on the appam pan don’t take it from the top. Instead mix it properly every time you take a ladleful of batter.

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