aapam/appam recipe


Aapam is a very popular breafast of keralites but people of other states also make soft delicious aapams at home with slight variation.I have posted here a typical Tamil Nadu style of making Aapams.No yeast required for this recipe.Lets make them with simple steps following pictures.



Raw rice (pacharisi) 1 cup

Ponni rice (pulunghal arisi) 1 cup

Fenugreek seeds 1 1/2 tsp

Urad dal 3 tsp

Sodium bicabonate 1/2 tsp
Aapam soda

Grated coconut 2 tbsp(optional)

Coconut milk 1/2 cup (optional)

Salt to taste



Soak the raw rice,ponni rice,fenugreek seeds,urad dal in water for an hour or two.
Drain the water and grind them with salt and water to a fine paste in a mixer or grinder.
Ferment the batter for 8 hours then add grated coconut,coconut milk and dissolve the aapam soda in water and then add it to the batter.


Mix and stir them welll with the batter and keep it aside for 10 mins.Now you can see small bubbles over the surface of the batter.


Heat the aapam kadai and grease it with little oil using a small cloth dipped in oil.Lower the flame and add 1-2 tbsp of aapam batter in the center of the kadai.


Rotate the kadai so that the batter spreads over the entire surface of the kadai.


Close it with a lid.when the edges starts browning and the centre of the aapam is cooked remove from the aapam kadai.


The Aapam should have that basket look with soft centre part and lacy netted texture at the periphery region.
Serve the Aapam with coconut milk and sugar .



Do not add more of sodium bicarbonate.

Do not soak the rice for a long time.

The batter should have pouring consistency.

Cocunut milk makes the aapam soft .

Grated coconut adds taste to the aapam.


9 thoughts on “aapam/appam recipe

  1. i have heard its ulundhu which gives softness to the dish, u have mentioned as 3tbspoon of ulundhu, is it enough for aapam. i always put half cup or urud dal for 2 cups of rice when making idly/dosa batter. Pls leme know


    1. Hi Maya,The softness of the aapam depends on two ingredients baking soda and urad dhal…So just adding too much urad dhal will give soft but flat appams …For 1 cup rice just add 3 tsp of urad dhal and it is enough to get soft appams with crispy outer part..


  2. Thank you for the info Swapna. I have surfed through so many cooking sites, but your’s is v interesting, with variety of native dishes.. Just the one i was looking for. V talented you are! the colour of the netthili kuzhambu omg!! awsome. happy cooking and inspire us with your varieties.

    Liked by 1 person

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