Appam

Appam is a famous dish from Kerala cuisine, known for its soft, fluffy center and delicate, crispy lace-like edges.

Yellow Flower
Yellow Flower

ABOUT

The leavening agent (yeast/toddy) and the generous use of coconut give appam its signature spongy texture and mildly sweet, aromatic flavor, which is very different from the sourness of a traditional dosa.

Key Ingredients

Grains: Raw Rice (preferably a short-grain variety). Leavening: Yeast or traditional Toddy (fermented palm sap). Flavor & Texture: Freshly grated Coconut, cooked Rice, and a bit of Sugar.

Allergens

Coconut: This is a primary ingredient and a potential allergen. Yeast: Individuals with yeast sensitivity should be cautious. Note: While naturally gluten-free, cross-contamination is possible depending on the preparation environment.

Serving & Storage

Appams are best served hot, straight from the appachatti. Savory: Excellent with a rich, coconut-milk-based stew like Vegetable Ishtu or Chicken/Mutton Stew. Also pairs beautifully with Kadala Curry (black chickpea curry).