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  • Recipe Servings: 20
  • Cook Time:

These rice and coconut preparations are eaten in South India for breakfast or dinner. Light rice treats that go best with stews.


  • 3 cups parboiled Rice (Sela chawal)
  • 3/4 cup husked black gram (Urad daal dhuli), soak for 4 hours
  • 1 Tbsp fenugreek seeds (Methi dana)
  • 1 cup coconut, grated
  • 1 tsp salt or to taste
  • An appam maker or a small, shallow kadahi-- 6"-8" diameter on top
  • Oil to cook the appams


  1. Drain the water out of the rice and daal mixture and grind together with the coconut and salt.
  2. Leave to ferment 6-7 hours, or overnight.
  3. When fermented, add enough water to make it a pouring consistency.
  4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
  5. When hot, pour about 1/4 cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
  6. Cover, lower the heat and cook, till the edges start lifting (about a minute).
  7. Uncover, ease out the appam thus formed and transfer on to a serving plate.
  8. Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.