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Kerala Appam or Laced Rice Crepes With Yeast- Indian & Srilankan Speciality

Soft and melt-in-your-mouth appams are a popular breakfast dish in Kerala & Srilanka, served with both vegetarian and non-vegetarian curries. Appam, which can be referred to as “laced rice crepes,” goes well with any kind of curries, whether it’s made with chicken, beef, mutton, or vegetable korma. As a kid, my sister loved pouring coconut milk over the appam and then sprinkling it with sugar; now, her 4-year-old daughter loves it just as much. Like mother, like daughter 🙂

To make appam, rice, and fresh coconut are ground together with coconut milk to form a batter. The batter is then poured onto a specially designed appam pan, resulting in a soft crepe with crispy edges and the characteristic lace-like appearance.

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Appam or Kerala’s Laced Pancake

Preparation Pictures 

Appam batter


Pan for making Appam


Batter poured into the pan


Soft laced appams


Kerala Appam or Laced Rice Crepes- Breakfast Speciality
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Indian
  • White rice- 1 cup ( Sona masoori, Ponni rice or Basmati rice)
  • Grated coconut- ½ cup
  • Cooked rice (Rosematta rice or Kerala red rice) or Ponni rice- ½ cup
  • Coconut milk, thick- 1½ cups
  • Water- 1 cup, to grind
  • Instant yeast- 1 tsp
  • Sugar- ½ tbsp
  • Salt- ½ tsp
  1. In a bowl, soak the rice in water for at least 4 hours.
  2. After 4 hours, rinse the rice taken in a strainer under running water till the water turns clear.
  3. To a blender jar, add the rice, grated coconut, cooked rice, coconut milk & ¾ cup water, grind till a smooth batter has formed.
  4. When the batter forms a smooth paste, add yeast & sugar, grind the batter for a minute.
  5. Pour the batter to a large bowl, rinse the blender jar with ¼ cup water and pour the water to the batter.
  6. Ensure the batter is not too watery.
  7. Keep aside the batter overnight for fermentation.
  8. In warm places, batter can be kept on the counter-top overnight for fermentation.
  9. In cold places, can be kept in the Instant Pot or in the oven.
  10. Instant Pot fermentation: pour the batter to the stainless steel pot, place it in the main pot, close with the lid. Select Yogurt setting, set the time to 8 hours. Keep it at night so the next morning the batter will be well fermented.
  11. Fermentation in the oven: Preheat the oven to the lowest temperature for 5 minutes, turn off the oven & keep the batter in the oven overnight for fermentation.
  12. The batter will double in size, so use a large bowl to hold the batter.
  13. Add salt before making the appam & combine well.
  14. Place the pan for making appam over medium heat, let the pan turn hot.
  15. Grease the pan with little oil to avoid the appam from sticking to the pan.
  16. Pour a large spoonful of batter onto the pan.
  17. Swirl the pan so that the batter spreads evenly onto the pan and forms a thin layer.
  18. If the batter is too thick it won't spread well onto the pan, so add water accordingly to thin it down.
  19. Close with the lid and cook for a few minutes till the ends of the appam turns crispy and the center of the appam turns soft and cooked well.
  20. Before making the next one, wipe off any crispy appam particles stuck onto the pan using a paper towel.
  21. Enjoy appams while they are warm along with your favorite curry.
For making appam batter, I prefer using cooked red rice rather than ponni or white rice.



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...