Appam Delight: Crafted with Love for Your Palate
A collection of three delicious South Indian appam variations—classic appam, banana appam, and rava appam. Each offers its own flavor, texture, and charm, perfect for breakfast, lunch, or dinner.Learn how to make three varieties of appam—classic fermented rice appam, sweet banana appam, and quick rava (semolina) appam. Easy, fluffy, and perfect with chutney or stew.
Prep Time
10 min
Cook Time
10 min
Serving
10
Difficulty
Intermediate
Information About the Recipe
Appam is a cherished South Indian dish known for its crisp edges and soft, fluffy center. Traditionally made from fermented rice and coconut, appam pairs beautifully with stew, chutney, or curry. These three versions—classic, banana, and rava—cover traditional, sweet, and quick alternatives, giving your readers flexibility based on taste, time, and ingredients.
Ingredients
- Classic Appam
- 2 cups raw rice
- 1/2 cup grated coconut
- 1/4 cup cooked rice
- 1/2 tsp fenugreek seeds
- 1/2 tsp baking soda (optional)
- Salt to taste
- Water as needed
- Banana Appam
- 2 cups raw rice
- 1 ripe banana
- 1/2 cup grated coconut
- 1/4 cup grated jaggery
- 1/2 tsp baking soda (optional)
- Salt to taste
- Water as needed
- Rava (Semolina) Appam
- 1 cup semolina (rava)
- 1/2 cup yogurt
- 1/4 cup grated coconut
- 1/2 tsp baking soda
- 1–2 green chilies, finely chopped
- A handful of curry leaves, finely chopped
- Salt to taste
- Water as needed
Nutritional Information
- Calories: 130
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 4 g
- Fiber: 2 g
Directions
1. Prepare the Batter
- Soak raw rice and fenugreek seeds for 4–6 hours or overnight.
- Grind rice, cooked rice, and grated coconut to a smooth, pourable batter.
- Let ferment for 8–10 hours in a warm spot.
2. Post-Fermentation
- Add salt.
- Add baking soda if you want extra fluffiness. Mix gently.
3. Cook the Appam
- Heat an appam pan (appachatti).
- Pour one ladle into the center and swirl to spread thin.
- Cover and cook on low heat until edges crisp and center sets
4. Serve
- Serve hot with coconut chutney, vegetable stew, kadala curry, or sambar.
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