🇮🇳 India · Food
Appam with Vegetable Stew
By eatmundo · July 12, 2026
A classic Kerala breakfast dish featuring bowl-shaped fermented rice pancakes served with a fragrant coconut milk curry. It is light, airy, and deeply comforting.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk 200g rice flour and 400ml coconut milk into a smooth batter.
- 2
Let the batter ferment in a warm spot for 6 hours until bubbly.
- 3
Heat a non-stick appam pan over medium-high heat until it sizzles with a drop of water.
- 4
Pour a ladle of batter into the center, swirling the pan immediately to coat the sides.
- 5
Cover with a lid and cook for 2 minutes until the edges are golden and crisp.
- 6
Check the center; it should be soft, spongy, and opaque white.
- 7
Slide the appam out carefully using a silicone spatula.
- 8
Repeat the process with the remaining batter until finished.
- 9
Serve hot with a side of spiced coconut vegetable stew.
Frequently Asked Questions
Should I use raw rice or rice flour for the best appam batter?+
For the authentic fermented texture, use soaked raw rice ground into a smooth paste rather than store-bought rice flour, which often lacks the necessary starchiness.
How do I know when the appam is perfectly cooked?+
The appam is done when the edges are thin and golden brown, while the center remains thick, soft, and bubbly.
What type of coconut milk is best for the vegetable stew?+
Use thick, fresh-pressed coconut milk for the final addition to the stew to ensure a creamy consistency and prevent it from curdling.
What is a common mistake when making the appam pan lace?+
Failing to swirl the batter quickly enough in the pan or using batter that is too thick will prevent the signature lacy, crisp edges from forming.
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