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Home > Indian Recipes > Kerala Cuisine > Appam


  • 3 cup Rice-soak in water with daal
  • 1 cup Urad daal dhuli-soak for 4 hours
  • 1 cup Coconut-grated
  • 1 tbsp Methi Dana
  • Salt to taste
  • Oil to cook
  • An appam maker or a small, shallow kadahi- 6"-8" diameter on top


  1. Drain the water out of the daal mixture and grind together with coconut and salt.
  2. Leave to ferment 6-7 hours, or overnight.
  3. When fermented, add enough water to make it a pouring consistency.
  4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. When hot, pour about L cup batter in the kadahi.
  5. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. Cover, lower the heat and cook, till the edges start lifting (about a minute).
  6. Uncover, ease out the appam thus formed and transfer on to a serving plate.
  7. Continue thus with the rest of the batter.
  8. You might have to grease again only after 3-4 appams
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