It’s a traditional and easy snack recipe originated in Kerala. In Tamil nadu usually this recipe is prepared during Karthigai Deepam Festival.

  • Raw rice – 1.5 cups
  • Jaggery – 1.5 cups
  • Wheat flour – 3/4 cups
  • Ripe Elachi Banana – 1
  • Green Cardamom – 3 (powdered)
  • Grated coconut – 1/2 cup
  1. Soak raw rice for 2 hours.
  2. Dissolve jaggery and filter for impurities.
  3. Grind the soaked raw rice with that jaggery water.
  4. Add one ripe elachi banana cut into pieces while grinding. (this will add flavour as well as give softness to the appams)
  5. When done, add 3/4 cup of wheat flour and grind for 5 minutes so that the batter gets mixed up well without lumps.
  6. leave it ferment overnight or for 7-8 hours.
  7. Before making, add powdered cardamom, grated coconut.
  8. Heat oil in the appam pan (the one shown in the photo) or you can scoop and fry them in a wok, when on side is done, flip them gently with the help of a spoon / fork, cook till it attains a nice reddish brown color.
  9. Take them out and drain on a paper so that excess oil is absorbed.
  10. Beautiful and soft appam is ready!