Coconut Appam | Paalappam
Recipe type: Breakfast
Cuisine: Indian
  • Raw rice | Sona masoori rice - 1 cup
  • Par boiled rice | Idli Rice - 1 cup
  • Fenugreek seeds - ½ tsp
  • Whole Urad dal - 2 tbsp
  • Grated coconut - 1 cup
  • Salt - as needed
  1. * Take raw rice and idli rice in a wide bowl and wash it well
  2. * Add urad dal and fenugreek seeds to the rice mixture
  3. * Add required water and soak the it for 5-6 hours
  4. * Add grated coconut and soak for another one hour
  5. * Add required water and grind the batter well in mixie or grinder
  6. * Batter should be slightly thinner than dosa batter consistency
  7. * I Leave it overnight in the oven, turning on the light to ferment
  8. * Switch on the stove and keep the aapam pan in low heat. After the pan is slightly hot, add oil to the pan (Spread oil all over the pan using cloth or brush). Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle or like a flower (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, remaining batter will come in the center)
  9. * After that close the pan with the lid. Once the Aappam is cooked remove the Aappam from the pan. Do not flip side. Serve Aappam with sweetened coconut milk/ Vegetable Stew/Vegetable Kurma/Theeyal
1. Try to consume the appam right after making. If left for a longtime it might become rubbery
2. Fresh batter gives softer appam. Grind appam batter accordingly
Recipe by Traditionally Modern Food at