top of page


Updated: Nov 8, 2023

Appam is a thin crepe or pancake , originating from the South of India and Sri Lanka. It is made with fermented rice batter and coconut milk. Recipe given to me by a dear friend Vinnita Dennis .

1 1/2 Glass rice (idli rice or wadakolam) 200 ml thick coconut milk 6 tbsp poha / flattened rice washed soaked in little water and drained and excess water squeezed out or you can use cooked rice 4 tbs desiccated coconut 11/2tsp fresh yeast 1 tbsp water Sugar and salt


Soak rice overnight after washing well Next morning grind the rice with coconut milk , little water and poha and desiccated coconut.

Take fresh yeast sugar and make into paste add 1 tbsp lukewarm water stir and cover Keep for 20 min

Add this yeast mixture to the batter and keep for 4 hrs. Then after 4 hrs stir and add salt to taste and remaining 50 ml coconut milk and little water if required The batter should not be runny but slightly thick Then make appam using appam pan or a deep round nonstick kadhai / pan.

9 views0 comments

Recent Posts

See All


bottom of page