Appams (Fermented Rice and Coconut Pancake)

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“This is a classic Keralite breakfast from India. yeah, its high-carb...but delicious.I don't put as much sugar/jaggery as others do...But I put enough to make one happy after a good jog in the sunshine!”
6hrs 2mins
16 pancakes

Ingredients Nutrition

  • 4 cups idli rice
  • 34 cup jaggery
  • 12 cup coconut, freshly grated
  • 12 cup boiled sona masoori rice
  • 14 cup white sugar
  • 400 ml water (for grinding the rice, coconut, jaggery, plus a little more for proofing the yeast)


  1. Soak the idli rice (white glutinous rice) for 4-6 hours.
  2. In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
  3. Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency.
  4. When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
  5. Keep the batter closed in a warm corner of the kitchen to ferment overnight.
  6. .In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
  7. you will notice holes appearing in the pancake almost immediately.
  8. Flip it over when the sides begin to brown and cook for a minute.
  9. Serve with sweetened coconut milk or just as it is.
  10. Enjoy! :).

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