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Mini Appams – Pancakes Made In A Paniyaram Pan | Kerala Recipe


Mini appams, rice pancakes made in a paniyaram pan…

Appam is a popular breakfast dish in Kerala, South India. It’s like a laced pancake or crepe, the batter is made with rice & coconut.

Appam is also one of my favorite Kerala dishes, so light & tastes really good with any kind of curry. In Kerala, appam is enjoyed for breakfast & also for dinner.

Appam batter has to be fermented, the original recipe calls for soaked rice, I tweaked the recipe & made the batter with rice flour.

For making mini appams, we have to use a paniyaram pan, that has holes in it. This pan is used for making a variety of snacks in South India. Making mini appams in this pan is quite creative & it was fun making them.

Kids will absolutely enjoy these mini appams, while serving for kids you can pour some coconut milk & sugar over the mini appams.

These mini appams can be enjoyed with any kind of curries like chicken or vegetable stew, mutton curries, beef roast, etc.

Easy Appam Without Adding Yeast Recipe

Mini Appams - Pancakes Made In A Paniyaram Pan | Kerala Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 10 Appams
  • Roasted rice flour- 1½ cups
  • Grated coconut- ½ cup
  • Cooked rice- ½ cup, Kerala matta rice or Sona Masoori/Ponni rice
  • Coconut milk, thick- 1 cup
  • Water- 1½ cups
  • Instant dry yeast- 1 tsp (optional)
  • Salt- ½ tsp
  1. I made the appam batter with roasted rice flour. Roasted rice flour is available in Indian stores, I used Eastern brand.
  2. I've added cooked rosematta rice, you can also add cooked Sona Masoori or ponni rice.
  3. To a blender jar, add the rice flour, grated coconut, cooked rice, coconut milk & water.
  4. Grind to a smooth batter.
  5. Add 1 tsp instant dry yeast & grind the batter for a minute.
  6. Adding yeast is optional.
  7. I fermented the batter in my Instant Pot. If you live in a warm place, place the batter on the countertop overnight.
  8. If using an Instant Pot: pour the batter into the stainless steel pot, place the pot into the main pot, close the pot with the lid.
  9. Select yogurt setting, set the time to 6 hours, temperature medium.
  10. I kept the batter in the Instant Pot overnight.
  11. After 6 hours or the next morning, open the lid.
  12. Combine the batter well, if it's too thick add ¼ cup water to thin it down.
  13. Add ½ tsp salt, combine well.
  14. Place a paniyaram pan over medium heat, let the pan turn hot.
  15. Ensure the pan is not very hot, the batter will break apart.
  16. Grease with oil.
  17. Pour the batter into each hole, don't fill up the hole, fill only ¾ of the hole.
  18. After adding the batter to all the holes.
  19. Gently, swirl the pan so the batter will coat the sides of the holes.
  20. Cover the pan with a lid & let cook for 2 to 3 minutes or till the sides turn crispy & the center has cooked well.
  21. Open the lid, using a spoon gently take the mini appams off the pan.
  22. Transfer to a bowl.
  23. Kids will enjoy these appams, pour some coconut milk & sugar for the kids.
  24. These appams can be enjoyed with any kind of curries.
  25. For making regular appams, pour a spoonful of batter onto a hot appam pan, swirl the pan let the batter coat the sides of the pan.
  26. Close with the lid & cook for a few minutes till the center has cooked well.
  27. 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...