Appam / Hoppers

Appam is one of the most famous breakfast dishes from Kerala. The preparation of the appam is similar to the preparation of dosa and it’s easy to make. I have added yeast to help fermenting the batter, appam can also be without yeast by naturally allowing the batter to ferment and rise.






  • Raw rice -350 gms
  • Tender coconut-1
  • Tender coconut water-1
  • Yeast-1/2 Tsp
  • Salt to taste
  • Sugar- 1 Tbsp
  • Water enough to blend
  • Vegetable oil as required for cooking.


  1. Rinse the raw rice 3 times at least.
  2. Soak the rice for about 2-3 hours.
  3. Drain the rice, in food processor, grind together all the ingredients to a smooth paste.
  4. Dissolve dry yeast in lukewarm with a pinch of sugar.
  5. Add the yeast into the batter and let the batter sit over night and let it rise.
  6. Next day, you will see the batter increased in volume.
  7. Heat up the appam chatti/ appam kadai, smear the oil, add a ladle of batter.
  8. Tilt and turn (rotate the kadai in an angle)to give the shape.
  9. Cover with a lid and let it cook.
  10. Serve hot.


The middle part of the appam should thick and outer part should be thin and crispy.

Rice flour can be added if you find the batter thin.

Sugar is added in the recipe to give a nice golden brown color and also to balance the taste.

Bone Appetite & Happy Cooking!



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