Friday, March 28, 2008



  • Rice flour 2 1/2 cups
  • Rice flour 1/2 cup(for kappi)
  • Coconut 1 to 1 1/4 cups
  • Cumin seeds 1 tsp
  • Sugar 2 tsp
  • Water as required
  • Yeast 1/2 tsp
  • Salt
Mix 1/2 cup of rice flour with 1 to 1 1/2cup of water to make a liquid paste (kappi kurukkiyathu). Transfer it to a pan and stir well in low flame. When this turns to a thick paste remove from the fire and cool it. Grind together coconut, water and cumin seeds. Mix the above prepared flour paste with 2 cup of rice flour and coconut mixture. Mix well. Add sufficient amount of water or milk to make a fine batter(don't add too much water or milk). Add yeast, sugar and salt to this and mix well. Keep it for fermentation. Heat the pan and pour the batter to make small appam.

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  1. Tina,could you plz tell me the thickness of the batter ? like dosa batter or looser ?
    btw,great picture.tempting.

  2. Hi Ann, the batter should at the least be like the dosa batter or thicker as we do not want it to spread much.

  3. hi tina...
    could u tel me abt appams..mean the ingredients.. i hav made it with rice flour(lakshmi brand rice flour),cocont water,cookd rice,grated cocont and papad khar(soda salt).. bt it didnt cme well..vl it b ok if i switched to long grain rice... plzz sugest..ur recepies r great..specially the seafoods.. thanks

  4. Hi Tina, made these appams today and they turned out to be delicious. thanks for the recipe :)