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Egg Appam | Laced Rice Coconut Crepes | Kerala Srilankan Breakfast Recipe

Appams or laced rice crepes, Kerala & Srilankan breakfast dish…

Making appam is an art & is very interesting. It’s basically rice coconut crepes, popular in Kerala & Srilanka. For making appam, first, we have to make the batter and the batter has to be fermented. I use my Instant Pot yogurt setting for fermenting the appam batter.

For making appams, we have to have appam pans- the pan has a dip in the center, available at Indian stores and on Amazon. Both non-stick & cast iron appam pans are available.

For breakfast, I crack an egg to the appam seasoned with ground pepper & paprika. Looks beautiful, it’s healthy & tastes delicious.

Cooking Video

Egg Appam | Laced Rice Coconut Crepes | Kerala Srilankan Breakfast Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 15 Appam
For making batter
  • White Raw Rice- 1 cup ( Sona Masoori or Ponni rice)
  • Grated coconut- ½ cup
  • Cooked white, brown or rosematta rice- ¼ cup
  • Coconut milk- 1 cup
  • Water- 1½ cups
Other Ingredients
  • Water- ¼ cup, to thin down batter
  • Baking soda- ½ tsp
  • Salt- ½ tsp
  • Eggs
  • Ground black pepper
  • Paprika (optional)
  1. Firstly, soak the rice in water for 4 to 5 hours.
  2. Sona Masoori or Ponni (available at Indian stores) or any kind of less starchy white raw rice can be used.
  3. To a blender jar or grinder: add soaked rice, grated coconut, cooked rice, coconut milk and water, grind to a smooth fine batter.
  4. The batter has to be fermented. I use my Instant Pot for fermentation.
  5. Pour the batter into the stainless steel pot. Close with the lid.
  6. Select Yogurt setting, time 8 hours at medium temperature.
  7. If you don't have an Instant Pot & living in a warm place: Pour the batter into a large bowl and keep covered on the countertop overnight to ferment.
  8. If you don't have an Instant Pot & living in a cold place, warm up the oven at the lowest temperature- 150 F or 65 C for 3 minutes, turn off the oven, place the batter covered inside the oven and keep it overnight.
  9. After 8 hours, the batter will be well fermented.
  10. Fermented batter will be thick, add ¼ cup water to thin down the batter. Don't make into a watery batter, has to be slightly thick.
  11. Add baking soda and salt to the batter, combine well.
  12. Keep the batter aside for 10 minutes.
  13. Place the appam pan over medium heat, let turn hot.
  14. Grease the pan with non-stick cooking spray.
  15. Remove the pan from the heat, pour 1 large spoonful of batter onto the pan and swirl the pan, let the batter spread on the sides of the pan.
  16. For making egg appam, ensure the center of the appam is not thick.
  17. Close the pan with its lid and cook till the appam center has almost cooked.
  18. Crack an egg onto the center, swirl to spread the egg white, the yolk should be on the center of the appam.
  19. Close with the lid, cook till the egg white has cooked.
  20. Season with ground black pepper & paprika. Cook for a minute.
  21. Open the lid, using a flat spatula remove the appam from the pan and transfer to a plate.
  22. Egg appams can be enjoyed as it is or can be served with chutney.
  23. Regular appams go well with any kind of curries- chicken, mutton, beef, fish, egg or veg curries.
  24. Enjoy.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...