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Thursday, November 30, 2017

Kerala Appam Recipe with Yeast-Palappam-Spongy Appams

I am a big fan of Kerala's soft, lacy, spongy appams. It is a very common and popular breakfast in Kerala. I learn't this dish from a friend and prepare this almost every week. It is a fool proof recipe guaranteed to give you soft, spongy and lacy appams which just melts in your mouth. Today we will learn how to make Kerala style appams/palappams following this easy recipe with step wise pictures.

Kerala Appam-Palappam
Spongy appams with sweetened coconut milk

Kerala Appam Recipe with Yeast

Kerala Appam Recipe with Yeast

 Prep Time : 30 mins (excluding soaking time)
 Cook Time : 2-3 mins  (per appam)
 Recipe CategoryBreakfast
 Recipe CuisineKerala

   Ingredients needed

   Rice - 1 cup (mavu arisi or idli rice)
   Grated coconut - 1 cup (loosely packed)
   Instant yeast - 1/4 tsp
   Sugar - 1-2 tbsp
   Salt -1/2 tsp or as needed


Wash and soak rice for 6-7 hours. I used mavu arisi which gives very soft and spongy appams. If you cannot get that mavu arisi, you can use idli rice (but mavu arisi preferable).

Grind rice and coconut to a smooth paste. (you can grind it in mixie also)

Kerala Appam Recipe with Yeast

Take a ladle of the ground batter, mix it well with a cup of water.

Kerala Appam Recipe

Cook that on low heat stirring continuously, until it becomes like a porridge. Let it cool completely.

how to make Palappam

Grind this porridge with a little rice+coconut batter.

Then mix it with the rest of the batter. The consistency of the batter should not be too thick nor too thin.

easy appam recipe

Add sugar, yeast and little salt. Mix well and leave it to ferment for another 5-6 hours.

Kerala style appam recipe

Picture below shows appam batter before and after fermentation. Mix the batter well.

appam batter


Heat an appam pan. Sprinkle little water and check if it is hot enough. If it makes a sizzling sound, the pan is hot enough to make appams.

Pour a ladle of appam batter. Hold the handle with your hands and rotate the pan in a circular motion.

Spongy Appams

Then put it back on the stove. When you find holes forming on the corners/sides, reduce the heat to low and cook covered.

How to make spongy appams

Once cooked remove the appams with the help of a spatula and serve hot with any side dish mentioned below.

Kerala style Appam Recipe

Some side dish for appams

Sweetened Coconut milk (how to extract coconut milk)

Mix first coconut milk and second coconut milk together and add needed sugar or jaggery.

Kadala curry

Vegetable stew

Potato stew (coming soon)

Tomato Kurma

Vegetable Kurma 


Any spicy non veg gravy

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  1. I am sorry I didn't understand your recipe...why do you cook batter like porridge????

    1. To get spongy appams. You will be mixing just 1 ladle of batter with water and cook to a porridge consistency. After it cools completely, we have to mix it with the rest of the batter. Another variation is adding cooked rice but I found this better and it always gives me spongy and soft appams.

  2. Replies
    1. You can add baking soda instead. You can also try the tip given by Sandhya Sebastian in the comment below. I will also try that.

  3. Hi Iam from Kerala. Your recipe is good. Usually I follow the same method. But instead of yeast I use 'pulimavu'(take 2 teaspoons of fermented appam batter and mix it well with half teaspoon sugar and keep it refrigerated). Use this 'pulimavu' for fermenting the batter and you will get soft and spongy appam. You can keep the refrigerated 'pulimavu' for weeks.

    1. Thank you Sandhya for this nice tip. I will try this for sure next time.

    2. How much pulimav should we use in the above recipe instead of yeast?

    3. Just a tsp of pulimavu. If you add pulimavu, you do not have to add yeast or baking soda.

  4. What is mavu arisi?you mean raw rice flour or any specific rice...

    1. It is a variety of rice. It is easily available in Tamil Nadu. If you cannot get that, you can use idli rice.

    2. I use raw rice/sona masoori and comes out good.

    3. I use raw rice/sona masoori and comes out good.

  5. Hi dear. I am a great admirer of your blog. So helpful it is. Thank you so much... Hats off to you ... Great work too. I have tried so many recepies from this blog and they have come out so well too. Thank you so much again. I have 3 doubts regarding appams.
    1. idly rice for this style will come out soft ?
    2. Can I use the normal idly batter and continue Kerala style appams jus with kanji , coconut milk and yeast ?
    3. Both Kerala style and tamilnadu style use coconut milk for appams. What's the difference ?. Raw rice is mandatory ?

    1. Thank you for liking my blog and recipes. Regarding your doubts
      1. You can use idli rice but I use mavu arisi (a variety of rice) for appams.
      2. You cannot use idly batter and make appams
      3. Adding Coconut milk not only gives soft appams but also very delicious and flavorful appams.

    2. Thank you so much... Thanks a lot.

  6. Hi Padhu,

    Can we use store bought coconut milk?


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