Home
Recipes
Breads
Flatbreads
Appam (South Indian Rice Pancake) Recipe

Appam (South Indian Rice Pancake) Recipe

Learn how to make authentic homemade appam with this easy South Indian recipe. These fermented rice pancakes feature crispy edges and soft centers – perfect for soaking up flavorful curries. Master the traditional fermentation technique for the best texture and taste in this beloved breakfast staple.
Difficulty:
Intermediate
Prep Time:
8 hours (includes fermentation)
Cook Time:
20 mins
Serves:
10-12 appams
An overhead shot of freshly made appams, their distinctive bowl-shaped structure prominently displayed with delicately laced, crispy edges transitioning to pillowy soft centers. The pure white pancakes rest on traditional banana leaves against a rustic wooden surface, bathed in gentle morning light that highlights their unique honeycomb-like texture. A small brass vessel of coconut milk and another with spicy curry peek into the frame, suggesting traditional pairings. Scattered curry leaves, mustard seeds, and grated fresh coconut provide vibrant color accents, emphasizing the South Indian heritage of this fermented rice delicacy.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g raw white rice (preferably parboiled rice)</li><li class="ingredients-single-item">100g cooked rice</li><li class="ingredients-single-item">50g fresh grated coconut (or desiccated coconut rehydrated in warm water)</li><li class="ingredients-single-item">1 tsp active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">60ml warm water</li><li class="ingredients-single-item">¼ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">200ml coconut milk (thin)</li><li class="ingredients-single-item">Neutral oil for greasing the pan</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Appam pan (or small, well-seasoned wok)</li><li class="equipment-single-item">High-powered blender or wet grinder</li><li class="equipment-single-item">Large fermentation container</li><li class="equipment-single-item">Ladle with a rounded bottom</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Wash the raw rice thoroughly and soak it in cold water for 4-6 hours. This softens the rice grains, making them easier to grind and helping develop the characteristic fermentation flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, activate the yeast by dissolving it with sugar in warm water (around 38°C/100°F). Let it sit for 10 minutes until it becomes frothy and bubbly, which indicates the yeast is active and ready to help with fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drain the soaked rice completely. In a high-powered blender, combine the soaked raw rice, cooked rice, and fresh grated coconut. Grind together, gradually adding just enough water (about 100-150ml) to achieve a smooth, thick batter with the consistency of thick cream. This might take 8-10 minutes of grinding with pauses to prevent the blender from overheating.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the ground batter to a large container (choose one that allows room for the batter to rise during fermentation). Add the activated yeast mixture, salt, and mix thoroughly. Cover the container with a clean cloth and place in a warm spot to ferment for 8-12 hours or overnight. The batter should nearly double in volume and develop small bubbles with a slightly tangy aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to cook, gently stir the fermented batter. Add the thin coconut milk and baking soda, mixing carefully to maintain the air bubbles that have developed during fermentation. The consistency should be like that of pancake batter - not too thick nor too runny. If needed, adjust with a splash more coconut milk.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat your appam pan or small wok over medium heat. When hot, lightly grease the surface with oil using a paper towel or brush. Pour a ladle of batter (about 60ml) into the center of the pan and immediately hold the pan by its handle and swirl it in a circular motion to spread the batter up the sides, creating a thin layer around the edges while keeping a thicker center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the pan with a lid and cook for about 2 minutes on medium-low heat. The appam is done when the edges turn lacy and golden-brown while the center remains soft and cooked through. You'll notice the center dome slightly rising - a sign of proper fermentation and cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Use a curved spatula to gently loosen the appam from the pan and transfer to a serving plate. The perfect appam has crisp, lacy edges and a soft, slightly spongy center. Repeat with remaining batter, greasing the pan lightly before each appam. Serve immediately while hot with coconut stew (ishtu), vegetable curry, or any savory dish of your choice.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Appam (South Indian Rice Pancake)?

Appam requires raw white rice (preferably parboiled), cooked rice, fresh grated coconut, active dry yeast, sugar, warm water, baking soda, salt, coconut milk, and a neutral oil for greasing the pan. The combination creates the characteristic fermented flavour and lacy texture.

How to cook Appam (South Indian Rice Pancake) at home?

Learn how to cook Appam (South Indian Rice Pancake) by starting with proper fermentation of rice and coconut batter overnight. Pour the fermented batter into a hot appam pan, swirl quickly to create the signature thin edges with thicker centre, cover and cook until edges turn crispy while the middle remains soft and spongy. The perfect balance of tangy fermented flavour and proper texture is achieved through patience and proper technique.

Why does my appam batter fail to ferment properly?

Fermentation issues usually stem from incorrect temperature (too cold), inactive yeast, or insufficient sugar to feed the fermentation process. Keep your batter in a warm spot (25-30°C), use fresh yeast, and ensure the rice is properly soaked. In colder climates, consider placing the batter in an oven with just the light on.

What's the perfect pan for making these lacy South Indian pancakes?

Traditional appam pans (appachatti) with curved sides work best as they create the characteristic bowl shape with thin, crispy edges and soft centre. A well-seasoned small wok or non-stick kadai can substitute. The key is using a pan with curved sides that's properly heated before adding batter.

Can you make these fermented rice pancakes without coconut?

While coconut contributes significantly to the authentic flavour and texture, you can make appams without it. Replace fresh coconut in the batter with an extra 50g of rice and substitute coconut milk with dairy milk or water. The result will lack some traditional character but still maintain the essential fermented rice pancake structure.

Want to try something else in ...

Flatbreads

Try following recommended recipes

View all
An overhead shot of freshly baked sourdough pita breads stacked on a rustic linen cloth, with one pita torn open to reveal the perfect pocket and pillowy interior. Soft natural light cascades across the scene, highlighting the golden-brown blistered exteriors and the subtle speckling from sprouted grains. In the background, a jar of mature sourdough starter sits alongside scattered wheat berries and sprouted grains. Steam rises gently from the freshly baked breads, while a drizzle of olive oil and a sprinkle of flaky sea salt add a glistening finish. The composition balances the artisanal, rustic nature of slow-fermented bread with the technical perfection of the ideal pita puff.
Breads
Flatbreads

Slow-Fermented Sourdough Pita with Sprouted Grains Recipe

Tender, flavor-packed pita pockets with an irresistible tang from long fermentation and nutty complexity from sprouted grains, creating bread with remarkable depth and a delightfully chewy texture.
Difficulty:
Advanced
Prep Time:
30 mins (plus 16-24 hours fermentation)
Cook Time:
15 mins
Serves:
8 pitas
View recipe
An overhead shot captures a stack of golden-brown cultured butter parathas with visible flaky layers curling at the edges. A cross-section view reveals the distinct 24 layers created through the lamination process, showcasing the intricate honeycomb structure. Soft natural morning light highlights the glossy butter sheen on the surface while creating shadows that emphasize the textural complexity. A corner of the paratha is pulled apart to demonstrate its flaky pull, with steam gently rising. The parathas rest on a handmade clay plate alongside a small copper bowl of yogurt, scattered fresh herbs, and a drizzle of ghee. The styling includes whole spices and a small bowl of cultured butter, reinforcing the artisanal process behind these meticulously laminated flatbreads.
Breads
Flatbreads

Cultured Butter Paratha with 24-Layer Lamination Recipe

Flaky, tender parathas made with tangy cultured butter folded meticulously into 24 delicate layers that shatter gloriously with each rich, buttery bite.
Difficulty:
Advanced
Prep Time:
2 hours 30 mins
Cook Time:
20 mins
Serves:
6 parathas
View recipe
An overhead shot of a golden-brown tlayuda with slightly charred edges, resting on a handwoven Mexican textile. The natural sunlight highlights the rustic, slightly uneven texture of the corn flatbread, with tiny air bubbles visible across its surface. In the background, scattered ingredients tell the story: colorful heritage corn kernels, limestone powder, and a traditional clay comal. A cross-section shot reveals the crisp yet pliable texture, while scattered corn husks and a stone molcajete add authenticity. The warm lighting emphasizes the earthy tones of the nixtamalized corn, showcasing its transformation from kernel to magnificent flatbread.
Breads
Flatbreads

Heritage Corn Tlayuda with Nixtamalized Masa Recipe

A crispy, traditional Oaxacan flatbread made with heritage corn masa, creating a nutty, aromatic base for endless savory toppings and authentic Mexican flavors.
Difficulty:
Advanced
Prep Time:
16 hours (includes nixtamalization)
Cook Time:
15 mins
Serves:
8 tlayudas
View recipe
An overhead shot of golden-brown koji dosas stacked on a handcrafted clay plate, with one dosa partially unfolded to reveal its lacy, crisp texture. A small copper bowl of vibrant green curry leaf oil sits nearby with droplets artfully drizzled across the dosas, creating a striking color contrast. In soft natural light, the fermented dosas exhibit caramelized edges and airy bubbles throughout, while scattered fresh curry leaves and a small bowl of coconut chutney complement the composition. The rustic wooden table beneath holds scattered grains of rice and dried red chilies, emphasizing the traditional yet innovative nature of this fermented creation.
Breads
Flatbreads

Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Thin, tangy koji-fermented rice flour dosas offer delightful fermented complexity with aromatic curry leaf oil creating a perfect balance of crispy edges and soft centers.
Difficulty:
Intermediate
Prep Time:
24 hours
Cook Time:
20 mins
Serves:
8 dosas
View recipe
An overhead shot of diamond-shaped msemen flatbreads stacked slightly offset on a handmade ceramic plate, with soft natural light highlighting their golden-brown edges and flaky layers. A close-up reveals the delicate, paper-thin layers and subtle speckles of preserved lemon throughout the dough. Scattered around the composition are small bowls of honey, olive oil infused with saffron threads glowing amber in the light, and a rustic wooden board with remnants of smoked flour. Steam rises gently from the just-cooked msemen, with a cross-section shot showing the distinct internal honeycomb structure created by the unique folding technique. The flatbreads' surfaces glisten subtly with olive oil, creating an inviting texture against the earthy tones of the smoky dough.
Breads
Flatbreads

Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Flaky, smoky Moroccan flatbreads infused with aromatic saffron and bright preserved lemon, creating layers of complex flavor in every tender, pull-apart bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
8 flatbreads
View recipe
An overhead shot of a boat-shaped khachapuri with golden-brown edges and a glistening center where bright yellow egg yolk melts into pools of stretchy, bubbling aged cheese. The bread's crust shows beautiful fermentation bubbles and a rustic, irregular texture captured in warm, natural light. Steam rises gently from the surface, highlighting the bread's freshness. The khachapuri sits on a weathered wooden board scattered with fresh herbs and coarse salt crystals, with a small dish of Georgian adjika sauce nearby adding a vibrant red accent. The dramatic cheese pull as a piece is torn away reveals the bread's airy, open crumb structure developed through wild fermentation.
Breads
Flatbreads

Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

A pillowy, boat-shaped bread filled with tangy wild-fermented dough and a molten center of authentic Georgian sulguni cheese, crowned with a runny egg yolk for the ultimate tear-and-dip experience.
Difficulty:
Advanced
Prep Time:
16 hours (mostly fermenting)
Cook Time:
15 mins
Serves:
4 khachapuri
View recipe
An overhead shot captures translucent sheets of hand-stretched yufka dough with visible layers of golden cultured butter between them. A cross-section reveals dozens of flaky, paper-thin layers with distinct separation. Soft natural light streams through a kitchen window, highlighting the pastry's delicate structure and buttery sheen. The finished pastry is presented on a weathered wooden board dusted with flour, alongside scattered toasted sesame seeds and flaky sea salt. In the background, a small ramekin of cultured butter sits next to a vintage rolling pin, emphasizing the traditional nature of this labor-intensive pastry.
Breads
Flatbreads

Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Delicate layers of hand-stretched Turkish yufka dough laminated with rich cultured butter create an extraordinary pastry with shattering crispness and complex, tangy flavor notes.
Difficulty:
Advanced
Prep Time:
3 hours
Cook Time:
25 mins
Serves:
6 pastries
View recipe
An overhead shot captures the distinctive spiraled texture of the injera, showcasing its unique bubbled surface with tiny eyes and spongy consistency against a traditional Ethiopian mesob basket. The warm, amber-toned lighting highlights the flatbread's subtle variations in color from light tan to deeper brown spots where fermentation was most active. In the foreground, a torn piece reveals the bread's airy structure, while the background features small bowls of colorful Ethiopian stews and a sprinkle of raw teff grains for context. The composition balances on a rustic wooden surface with traditional woven placemats, emphasizing the injera's rustic, artisanal quality and fermented aroma.
Breads
Flatbreads

Malted Grain Injera with Teff Sourdough Starter Recipe

This naturally fermented Ethiopian flatbread features a delightful tang from the teff sourdough starter and complex depth from malted grains, creating a spongy texture with crisp edges perfect for scooping up stews and sauces.
Difficulty:
Advanced
Prep Time:
3 days (mostly inactive)
Cook Time:
5 mins
Serves:
8 injera (25cm each)
View recipe
An overhead shot captures a stack of charcoal-black naan breads with distinctive charred bubbles and stretch marks on a handmade ceramic platter, illuminated by soft window light. A small copper pot of golden cultured ghee sits alongside, its surface glistening with a swirled pattern where a brush has just been drawn through it. Close-up details reveal the bread's pillowy texture contrasted against the dramatic black color, while scattered fresh herbs and pink Himalayan salt provide vibrant color accents. The composition sits on a textured linen cloth with traditional Indian patterns, surrounded by small bowls of additional toppings and a sourdough starter jar partially visible at the edge of the frame.
Breads
Flatbreads

Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Soft, smoky charcoal-infused sourdough naan with tangy notes, paired with rich, nutty cultured ghee for an elegant fusion of traditional Indian flatbread and modern culinary techniques.
Difficulty:
Advanced
Prep Time:
12 hours
Cook Time:
15 mins
Serves:
8 naan breads
View recipe
An overhead shot of rustic, irregularly shaped lavash flatbreads stacked in gentle layers on a weathered wooden board, with visible charred blisters and air pockets across their golden-brown surfaces. In soft natural window light, the za'atar oil glistens, highlighting the green thyme, sumac's deep red, and sesame seeds scattered atop the breads. A small ceramic bowl of extra za'atar oil sits nearby with a wooden spoon, while scattered whole grains and fresh herbs create a natural border around the composition, emphasizing the bread's artisanal, whole grain character and long fermentation.
Breads
Flatbreads

72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

Thin, chewy whole grain lavash bread with complex sourdough notes, baked until blistered and brushed with aromatic za'atar-infused olive oil for an irresistible Middle Eastern flavor.
Difficulty:
Advanced
Prep Time:
30 mins (plus 72 hours fermentation)
Cook Time:
4 mins per bread
Serves:
8 flatbreads
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Appam (South Indian Rice Pancake) Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-30", "description": "Learn how to make authentic homemade appam with this easy South Indian recipe. These fermented rice pancakes feature crispy edges and soft centers – perfect for soaking up flavorful curries. Master the traditional fermentation technique for the best texture and taste in this beloved breakfast staple.", "prepTime": "PT8H", "cookTime": "PT20M", "totalTime": "PT8H20M", "keywords": "South Indian rice pancake, fermented rice hopper, Kerala breakfast, coconut appam, traditional Indian delicacy", "recipeYield": "10-12", "recipeCategory": "Breakfast", "recipeCuisine": "South Indian", "nutrition": { "@type": "NutritionInformation", "calories": "120 calories", "carbohydrateContent": "24 g", "proteinContent": "2 g", "fatContent": "2 g", "saturatedFatContent": "1.5 g", "cholesterolContent": "0 mg", "sodiumContent": "45 mg", "sugarContent": "1 g", "servingSize": "1 serving" }, "recipeIngredient": [ "300g raw white rice (preferably parboiled rice)", "100g cooked rice", "50g fresh grated coconut (or desiccated coconut rehydrated in warm water)", "1 tsp active dry yeast", "1 tsp sugar", "60ml warm water", "¼ tsp baking soda", "½ tsp salt", "200ml coconut milk (thin)", "Neutral oil for greasing the pan" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Soak Rice", "text": "Wash the raw rice thoroughly and soak it in cold water for 4-6 hours. This softens the rice grains, making them easier to grind and helping develop the characteristic fermentation flavors." }, { "@type": "HowToStep", "name": "Activate Yeast", "text": "In a small bowl, activate the yeast by dissolving it with sugar in warm water (around 38°C/100°F). Let it sit for 10 minutes until it becomes frothy and bubbly, which indicates the yeast is active and ready to help with fermentation." }, { "@type": "HowToStep", "name": "Grind Batter", "text": "Drain the soaked rice completely. In a high-powered blender, combine the soaked raw rice, cooked rice, and fresh grated coconut. Grind together, gradually adding just enough water (about 100-150ml) to achieve a smooth, thick batter with the consistency of thick cream." }, { "@type": "HowToStep", "name": "Ferment", "text": "Transfer the ground batter to a large container. Add the activated yeast mixture, salt, and mix thoroughly. Cover the container with a clean cloth and place in a warm spot to ferment for 8-12 hours or overnight." }, { "@type": "HowToStep", "name": "Prepare Batter", "text": "When ready to cook, gently stir the fermented batter. Add the thin coconut milk and baking soda, mixing carefully to maintain the air bubbles that have developed during fermentation." }, { "@type": "HowToStep", "name": "Cook", "text": "Heat your appam pan or small wok over medium heat. When hot, lightly grease the surface with oil. Pour a ladle of batter into the center of the pan and immediately swirl it to spread the batter up the sides, creating a thin layer around the edges while keeping a thicker center." }, { "@type": "HowToStep", "name": "Cover and Steam", "text": "Cover the pan with a lid and cook for about 2 minutes on medium-low heat. The appam is done when the edges turn lacy and golden-brown while the center remains soft and cooked through." }, { "@type": "HowToStep", "name": "Serve", "text": "Use a curved spatula to gently loosen the appam from the pan and transfer to a serving plate. Repeat with remaining batter, greasing the pan lightly before each appam. Serve immediately while hot with coconut stew, vegetable curry, or any savory dish of your choice." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Priya Nair", "datePublished": "2024-05-15", "reviewBody": "Perfect balance of crisp and soft! The fermentation technique gave these appams that authentic tangy flavor I remember from my grandmother's kitchen. My children couldn't get enough of them with coconut stew.", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-05-18", "reviewBody": "I've never had appam before trying this recipe, and I'm absolutely in love! The lacy edges were perfectly crisp while the centers stayed wonderfully spongy. Paired wonderfully with a spicy chickpea curry.", "name": "New Favorite Breakfast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rafael Gómez", "datePublished": "2024-05-20", "reviewBody": "The detailed instructions made this surprisingly easy to make for a first-timer. I was worried about the fermentation process but it worked beautifully. The appams turned out better than what I've had at restaurants!", "name": "Better Than Restaurants", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-22", "reviewBody": "I made these for a brunch with friends and everyone was impressed! The texture was perfect - those honeycomb-like patterns around the edges were not only beautiful but delicious. Will definitely make again.", "name": "Brunch Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-25", "reviewBody": "I've tried several appam recipes and this one is by far the best. The tip about using both raw and cooked rice made all the difference in getting that perfect texture. I freeze the extras and they reheat beautifully in a pan.", "name": "Perfect Texture Every Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Appam (South Indian Rice Pancake)?", "acceptedAnswer": { "@type": "Answer", "text": "Appam requires raw white rice (preferably parboiled), cooked rice, fresh grated coconut, active dry yeast, sugar, warm water, baking soda, salt, coconut milk, and a neutral oil for greasing the pan. The combination creates the characteristic fermented flavour and lacy texture." } }, { "@type": "Question", "name": "How to cook Appam (South Indian Rice Pancake) at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Appam (South Indian Rice Pancake) by starting with proper fermentation of rice and coconut batter overnight. Pour the fermented batter into a hot appam pan, swirl quickly to create the signature thin edges with thicker centre, cover and cook until edges turn crispy while the middle remains soft and spongy. The perfect balance of tangy fermented flavour and proper technique is achieved through patience and proper technique." } }, { "@type": "Question", "name": "Why does my appam batter fail to ferment properly?", "acceptedAnswer": { "@type": "Answer", "text": "Fermentation issues usually stem from incorrect temperature (too cold), inactive yeast, or insufficient sugar to feed the fermentation process. Keep your batter in a warm spot (25-30°C), use fresh yeast, and ensure the rice is properly soaked. In colder climates, consider placing the batter in an oven with just the light on." } }, { "@type": "Question", "name": "What's the perfect pan for making these lacy South Indian pancakes?", "acceptedAnswer": { "@type": "Answer", "text": "Traditional appam pans (appachatti) with curved sides work best as they create the characteristic bowl shape with thin, crispy edges and soft centre. A well-seasoned small wok or non-stick kadai can substitute. The key is using a pan with curved sides that's properly heated before adding batter." } }, { "@type": "Question", "name": "Can you make these fermented rice pancakes without coconut?", "acceptedAnswer": { "@type": "Answer", "text": "While coconut contributes significantly to the authentic flavour and texture, you can make appams without it. Replace fresh coconut in the batter with an extra 50g of rice and substitute coconut milk with dairy milk or water. The result will lack some traditional character but still maintain the essential fermented rice pancake structure." } } ] }