Soft yummy appam

85 votes, 4.23 / 5.00 (84%)


Raw rice : 1/2Kg,
Boiled rice : 1 medium spoon
Baking soda : 1/4tsp,
Salt : 1/4tsp
Don't know about an ingredient? Check our food dictionary!

Today I will post one of the best Kerala’s Traditional breakfast recipe “appam / Velleappam”. It can be served with Chicken roast / egg curry / Bengal gram curry / Sardine curry. Vegetarians can serve appam with vegetable stew or any vegetable curry. Use raw rice (pachari) if possible. To get soft and fluffy appam use a separate “appachatti” for it.

Preparation of the appam batter

  1. Soak the rice for about 6-8 hours in water.
  2. Wash the rice three to four times and drain thoroughly.
  3. Grind the raw rice and the boiled rice together to a fine paste.
  4. Add baking soda.
  5. Keep it for 6-8 hours.
  6. Add salt to the mixture and keep it for one more hour.
  7. Heat kadhai (“appachatti”), smear little coconut oil on it.
  8. Pour one spoon full of batter in the pan and rotate the pan in circular manner to get the circular shape of appam.
  9. Put a tight lid on it and within three minutes appam is ready to have!!
  10. Serve it hot with Chicken roast / egg curry / Bengal gram curry / Sardine curry.


  1. It will be easier to grind raw rice if you add the boiled rice first.
  2. Keep three spoon of batter for the next day.  Add it to the mixture to grind (Step 3) next day preparation and it will make the appam more soft. The same can be kept in refrigerator if you are not preparing more appams next day.

This entry was written on February 1st, 2018 by in Breakfasts and Dinners and tagged with , , , , , , , . Last revised on February 15th, 2018.

Tried & Tasted by

Cini P Moideen

  • July 10, 2017 at 1:23 pm

    Traditionally appam was made with fresh kallu (toddy) in our Pala side.fresh toddy(mostly panankallu) give appam the ultimate taste.we grind soaked rice to a very smooth batter in little kallu and water..also can grind grated fresh coconut along with the rice.finally we add grinded cooked rice and little sugar and salt to the rice batter. Mix it well and keep it over night for fermentation..morning we get well fermented batter with lots of lather.instead of cooked rice my granny used to take a little rice batter and make it a thick paste like by keeping it on the stove in a thick bottomed vessel and continually stirring it.when it’s cooled down this paste will be added to the rice batter.

    • August 4, 2017 at 10:04 pm

      Thanks Teena for this nice explanation and tips 🙂

  • October 25, 2015 at 2:53 pm

    Hi Cini
    Thanks for the appam recipe. Is the rice ground in mixie or a wet grinder? What do you mean by “It will be easier to grind raw rice if you add the boiled rice first” Please explain. Thanks, Anil

  • December 4, 2014 at 10:32 am

    Add a comment…

  • November 21, 2013 at 2:42 pm

    It is coconut water for grinding. Thank you

    • November 21, 2013 at 2:47 pm

      Thanks for the confirmation Nimmi. I haven’t tried it before. Will try it soon..v:)

  • November 20, 2013 at 4:13 pm

    Hi, We make appams at home once in a while for breakfast. I prepare the batter with rice, coconut, yeast and a little cooked rice.
    Grind everything together with coconut water(if available) and keep it overnight. When you rotate the pan in a circular manner, some extra batter has to be there in the centre of the pan. Thank you

    • November 20, 2013 at 4:21 pm

      Thanks for the addition Nimmy. Can you clarify whether we use coconut water or coconut milk? My mom uses thick coconut milk for preparing Palappams. Will get recipe from her for it.

  • August 1, 2013 at 7:46 pm

    I did’nt get the 2nd point of your tip for the soft yummy appam

    • August 1, 2013 at 11:07 pm

      @Anu : the logic is simple. Suppose if you are preparing appams for two consecutive days, keep a little of the first days batter for the second day too. Mix this batter together along with the rice you are grinding for the second day.

  • July 5, 2013 at 8:28 am

    My next try!!! Will b posting soon with a feedback, Cini 🙂

  • March 19, 2013 at 2:54 pm


    Shouldn’t we be adding yeast typically to make appam?

    • March 19, 2013 at 3:06 pm

      Hi Sindhu,
      You can also use yeast instead of baking soda for the batter preparation.


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