Appams are a fermented Dosa which is crisp on the frills, fluffy like idli at the centre and somewhat sweetish in taste. Yeast is the most common & convenient fermenting agent. Earlier it was sweet toddy and used even now where available to remain authentic. Appams can delight anyone – young or old, especially those who are health conscious as its preparation does not need the use of oil for roasting. This versatile Dosa can be served with a variety of accompaniments.

Ingredients for Appam

1 cup raw rice

1/2 cup boiled rice

1/2 cup grated coconut

Half a cup cooked rice – optional (this makes appams soft)

2 level tsps sugar

1 tsp salt or to taste

1 tsp active dried yeast

1/2 cup of lukewarm water


Method to prepare Appam

  1.  Soak each rice separately for at least 3 hours (overnight is better). Grind both rice along with the grated coconut and cooked rice (optional). Add water as you grind, but leave the consistency to be that of dosa batter and not too thin.
  2. Keep the batter aside in a large pan – leave enough space so that it doesnt spill over during fermentation.
  3. To prepare the yeast – add the 1 tsp of yeast plus the 1 tsp of sugar in a bowl of lukewarm water. Set aside for 5-10minutes and you will see that the yeast has dissolved & turned a frothy mixture of a dull brownish pink colour. Add this to the batter, stir well & add the salt to taste. Add only enough water to achieve dosa batter kind of consistency. You shouldn’t add water after the batter has fermented.
  4. Cover the pan with thin cloth and keep in a warm place for fermentation. Depending on the climate and the quality of yeast used, the batter should ferment & double in 2-3 hours.
  5. In an Appam kadai, pour one ladle full of batter right at the centre. Wait for 4-5 seconds and then holding both the handles of the kadai. Twirl it around just once until the batter spreads around the sides. Place it back on the stove. Cover & cook on medium heat for about 90 seconds.
  6. Your appam is done when the centre looks cooked (translucent) and the edges are mildly golden in colour.

Serve hot. It is can be served with a variety or accompaniments like Chicken Curry, vegetable stew, egg masala or even coconut chutney (for breakfast).