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You are here: Home / Kerala Recipes / Appam with Rice Flour, Step by Step Recipe

Appam with Rice Flour, Step by Step Recipe

February 18, 2020 13 Comments

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Appam is a quintessential Kerala breakfast and can seem quite tedious to make, especially if you are new to to the process. I love Appam and have had years of success with this quicker version of making appam with rice flour instead of grinding raw rice to make a batter, etc.

Appam recipe with rice flour

A few key things to remember when making appam using rice flour

  1. The rice flour needs to be plain rice flour. No need to buy appam powder or any other ‘special’ kind. I’ve had success with pretty much all brands I’ve tried
  2. The recipe calls for yeast. Use good quality, instant yeast. The kind you use for bread is perfect
  3. Coconut milk is another key ingredient. I use full fat coconut milk which I thin down with some water. If using homemade coconut milk, add to the batter and thin down as needed with water
  4. An appam pan is necessary to get perfect appams. These are typically round bottom pans or kadai and traditionally come in iron. Non-stick is available too. Use what works for you. I have the Nirali brand appam pan.
  5. Using the right temperature to cook appam is critical. Check notes below recipe to learn more
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Appam recipe with rice flour

Appam with Rice Flour

★★★★★ 4.8 from 4 reviews
  • Author: nags
  • Prep Time: 10 hours
  • Cook Time: 20 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 10–12 Appam 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Kerala
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Description

Appam with rice flour, an easier and more fail-proof recipe to make spongy and soft Kerala appam recipe. Serve with Kerala egg roast for a perfect meal.


Ingredients

Scale
  • 1.5 cups + 1 tablespoon rice flour
  • 3/4 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup thick coconut milk

Instructions

  1. Add 1 tablespoon rice flour to 1 cup water and cook in medium flame until thick and glossy – about 3-5 minutes
  2. Remove from heat and set aside to cool
  3. When cool (or lukewarm is fine too), add the remaining rice flour and yeast and mix with fingertips gently
  4. If the mixture is too dry, add water one tablespoon at a time and mix together to form a thick yet soft mixture
  5. Cover and set aside in a warm place for 8 hours (see notes)
  6. After 8 hours, add coconut milk to this mixture and gently mix it in. The rice flour mixture will be thick and may form lumps, just gently break with a spoon or fingertips
  7. Add water or thin coconut milk to bring it to a pouring consistency, like that of dosa batter
  8. Mix in salt and sugar
  9. Set aside again for 1-2 hours
  10. The mixture should bubble up and get much lighter and watery
  11. Heat the appam pan and add 1/4 cup batter to it (use a large round ladle to pour)
  12. Holding the appam pan by the handles on both sides, gently swirl the batter along the edges. This video is helpful to see this in action.
  13. Cover and cook on medium heat until the centre is cooked and the edges are drier and start to peel off from the pan, or turn a light orange brown
  14. Gently start to remove from pan along the edges and transfer to a plate
  15. Serve warm with sweetened coconut milk and Kerala egg roast

Notes

  • Make sure the heat is maintained at medium. Too hot and the sides of the appam will get burned and centre will remain uncooked., Too low and you won’t be able to make an appam shape hold while swirling the pan.
  • If you plan to cook appam with rice flour for breakfast, start the prep the night before, add the coconut milk in the morning 1-2 hours before you need to serve breakfast. If you want to make appam for dinner, then start prep in the morning.
  • There should be minimum 1 cup thick coconut milk in the batter for this quantity of rice flour. If using homemade coconut milk, you can add remaining water to thin the batter or thin coconut milk (second milk, etc)
  • Test salt and sugar in batter and adjust to taste. The batter should be slightly sweet. This feeds the yeast and also lends a better flavour to appam
  • Leftover appam batter can be stored for 12 hours in fridge and used to make more appam
  • Fermentation will depend on room temperature and other factors. These are the timings I use in Singapore which is a warm place. In Kerala, it ferments faster
  • Always remember to use good quality yeast that’s active and check expiry to ensure it will work

Keywords: Kerala appam recipe with rice flour

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Step by Step Pictures to make Appam with rice flour

Mix 1 tablespoon rice flour with water and cook in medium flame until you get a thick paste

Appam recipe with rice flour

Add remaining rice flour and yeast to this

Appam recipe with rice flour

Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover and set aside to ferment for 8 hours or so.

After fermenting (the batter will have a fermented yeast-y smell), add the thick coconut milk and some water / thin coconut milk to get a pourable batter

Add salt and sugar to this. Mix well and keep covered for another 1- 2 hours.

The batter will bubble up in this time.

Gorgeous bubbles that will ensure super soft appams

Pour a ladle-ful into appam pan and swirl to make appam. Cook covered until done.

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By nags Filed Under: Breakfast, Kerala Recipes

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Reader Interactions

Comments

  1. helen

    May 21, 2021 at 1:04 pm

    where can i buy the appam pan from in singapore

    Reply
    • nags

      July 20, 2021 at 9:27 pm

      little indian has it

      Reply
  2. Latha A

    April 22, 2021 at 3:19 pm

    Is yeast a must?
    Can I use baking soda instead of yeast?

    Reply
    • nags

      April 30, 2021 at 1:10 pm

      they don’t act the same way in any recipe. yeast is what helps the batter to ferment. traditionally toddy is used but access to that is harder than yeast

      Reply
  3. Lisa M Tibbitts

    February 6, 2021 at 8:51 pm

    I use this recipe regularly for my appam. They always turn out great. Thank you!

    ★★★★★

    Reply
  4. nags

    July 4, 2019 at 10:04 am

    yum!

    ★★★★★

    Reply
    • Dinah

      November 30, 2020 at 3:38 am

      First attempt.. N was great.. Thank youuu

      ★★★★★

      Reply
  5. maria.K

    April 27, 2019 at 10:52 pm

    hi, can u guide me pl?
    if the yeast is active dry – how much do I use?
    thanks

    Reply
    • nags

      May 28, 2019 at 5:38 pm

      Same amount I have mentioned.

      Reply
  6. Lakshmi

    April 21, 2019 at 3:52 pm

    Very nice.I love this recipe.Thanks for step by step description.You wrote this recipe for people and not for google web rank.I appreciate about it.

    ★★★★

    Reply
    • nags

      May 28, 2019 at 5:39 pm

      Thank you!

      Reply
  7. Rafeeda - The Big Sweet Tooth

    March 31, 2019 at 4:38 pm

    I am saving this up! My girls love appam but somehow mine always turn out bad… This sounds like one that I may have success with… Thank you for sharing…

    Reply
    • nags

      May 28, 2019 at 5:42 pm

      Please let me know if you try it 🙂

      Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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