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Instant Sweet Appam | Gothumai Appam

5 from 1 vote
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan


  • Wheat flour - 3/4 cup
  • Jaggery/Brown sugar - 1/2 cup tightly pressed (I used Jaggery)
  • Water - 1/2 cup + extra as needed
  • Rice flour - 1 tbsp + 1 tsp
  • Cardamom powder - 1/4 tsp
  • Sesame seed -1/4 tsp
  • Cardamom powder - 1/4 tsp
  • Coconut - 2 tbsp
  • Oil/Ghee - as needed I used Ghee


  • Soak jaggery in 1/4 cup of hot water (till jaggery is immersed) for about 15 minutes or till it melts
  • Alternatively, you can microwave for a minute or boil on the stovetop till jaggery is melted. filter the jaggery syrup and remove impurities
  • In a mixing bowl add wheat flour, rice flour and mix well
  • Add jaggery syrup plus 1/4 cup of water and make a smooth lump-free batter
  • Rest the batter for at least 3 hours
  • Furthermore add cardamom powder, sesame seed, grated coconut and mix well
  • Heat the kuzhi panniyaram pan on medium flame add ghee. When the pan is hot take a little batter in a small ladle or spoon and add each hole
  • Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side
  • Flip carefully and cook until it is done. Prick the appam and check if the appam is done. Take out and enjoy


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  1. If you want soft appam use banana
  2. You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  3. Coconut can be skipped
  4. If you are making it immediately add a pinch of baking soda
  5. While flipping the appam, if you notice two layers, the batter is too thick. Add some water
  6. If you add extra water by mistake, add little wheat flour. To make it crispy, you can add rice flour or rava
  7. Adjust jaggery according to your taste.
    Banana can be added for extra sweetness. In that case, adjust jaggery accordingly
  8. Oil temperature is key for perfect appam. The low flame will yield hard and rubbery appam. Appam will not cook properly in high flame
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