Appam recipe

Appam Recipe collection from Sri Lankan cuisine

Commonly known as Hoppers. Appam is a type of pancake. Not only Sri Lanka but also it is a common food in Kerala and Tamil Nadu.

Appam has various types. Here is recipe of this.


1. Plain Appam


Idli Rice/Basmati Rice -3 cups

Cooked Rice -3/4 cup Flattened
rice flakes -1/2 cup(optional)

Coconut milk -1 1/2 cup

Sugar -1 tbsp

Yeast -1 tsp

Warm water -1/4 cup

Salt to taste


Soak rice for 6-8 hours. Grind the soaked rice,cooked rice,flattened rice flakes(aval) and coconut milk together to make a smooth
batter of dripping consistency. The batter should be looser than dosa
batter.If it is not loose ,you can add some water.

In a quarter cup of warm water,add the yeast granules and keep it for 5
minutes till it dissolves. Add this to the batter made.Add sugar

Keep it for 7-8 hours or overnight for fermentation. Add salt to
this .In a hot appachatti( if you dont have appachatti,you can use any non-stick pans) ,pour 1/2 cup of batter and swril around the pan.

Cook it with lid closed on medium flame for 1-1 /2 minutes.

Serve with spicy condiment or curry.

Courtesy: Shaheen Vakkayil


2. Pal Appam 


White Rice (uncooked) – 1 cup

Brown rice (uncooked) – 2 tbsp
Milk – as required

Yeast – 0.5 tsp

Sugar – 1 tsp + 3-5 tbspSalt – according to taste


Step 1:

Soak the white rice and brown rice in water, for a minimum of 5 hours.

Step 2:

Wash, rinse and strain the rice. Add this rice to a blender. Pour milk up to the level of rice in your blender. Blend along with yeast and 1 tsp of sugar. Adjust the thickness with more milk if required.

Let the batter rest overnight. Because it time to ferment.

Now, add the salt and sugar according to taste.

Step 3:

Heat a curved non-stick pan. Pour about half a cup of batter to make each appam.

Step 4:

Hold the handles and spin the batter around the pan. Cover and cook until done.

Reference: Sri Lankan cuisine

3. Egg Hoppers


2 cups white long grain Rice
3/4 cup Coconut milk or Evaporated milk ( thick)
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups Coconut milk or diluted Evap. milk (Thin)


1.  Soak rice in water  until soft and drain the water.

2.  Add yeast and sugar into luke warm water and set aside.

3. Blend the soaked rice, milk and cooked rice in a blender until thick
and creamy.

4.  Transfer into a bowl and add the foamy yeast mixture. Mix well.

5. Now keep aside for at least 6 hours.

6. Add thin warm coconut (or diluted evap. milk) to the thick batter
while stirring (The consistancy of the batter should be similar to
pan-cake batter).

7. Add salt to taste.

8. Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan).

9. Make sure that the inside of the pan is well covered with the batter.

10.Close with lid and cook until done.

11. To make egg hoppers, cover the inside of the pan with the batter by
swerling it (same as before) and then crack-drop an egg to the center,
close with lid and cook until done.

Served with  curry.

Courtesy: Lakmali Hewa

4. Idiyappam

Idiyappam can also be called as an Indian rice noodles. It served for breakfast with a thin fish or chicken curry, lentils dish or fresh chutney.


Rice Flour – 1 cup
Water – 1.25 cup to 1.5 cup
Salt – As required
Oil – 1 to 2 tsp


* Measure rice flour, water and keep it ready. Heat a pan and add rice flour. Roast the rice flour in medium flame for 2 to 3 minutes, till colour changes a little not over browned. Keep by side.

*  Pour water in a pan, then add salt and oil.

* Once the water starts to boil, add the roasted rice flour little by little. Rice flour absorbs the water very quickly and first mix with a ladle.

*  Keep the dough covered for 5 mins. Pour 1/4 tsp of oil, then knead the dough with your hands slightly, be cautious the dough will be very hot.

* Wet your hands and knead the dough gently till soft. Grease the idli plate and idiyappam press with little oil. Prepare small balls and load it into the idiyappam press. Then press it in circular motion on the idly plate to get the idiyappam shape.

*  Do the same in each mould. Transfer the plate to the idli pot and steam it for 7 to 8 mins in medium flame. Switch off flame and keep undisturbed for 5 minutes, so it will be easy to remove.

Reference: Sri Lankan cuisine


5. Achappam 


Rice flour 1/2 kg

Coconut milk. 1 cup
Sugar 2 tbsp
Egg 1
Sesame seed 1 tsp
Salt to taste
Coconut oil for frying


Soak the raw rice for half an hour and then drain the water. Now  moist the rice finely,add half the coconut milk,combine Beat the egg till frothy,add sugar,sesame seed and salt.

Pour the above into the . Beat well to obtain a coating consistency .

Heat oil in a pan and dip the mould hot oil to preheat.  Immerse the mould in the batter to coat.

Return to the hot oil,fry a minute ,tap gently to let the fritter fall gently into the oil.
Fry to a golden brown, drain.

Reference: Sri Lankan cuisine


6. Kuzhalappam

It is not only Sri Lankan food, also its a food of  Kerala cuisine.


Rice powder – 3 cups
Cumin seeds – 1/2 tsp
Garlic – 1 dsp
Shredded coconut – 1 cup
Coconut milk – 1/2 cup
Small onions(Kunjulli) – 1/4 cup
Salt – 1/2 tsp or as reqd
Black Sesame seeds(Ellu) – 1 tbsp
Oil for frying


1)Mix rice powder with shredded coconut very well.

2)Puree shallots with cumin seeds and garlic.

3)Mix this with rice mix along with coconut milk, sesame seeds and salt.

4)Make small balls out of it around small lemon size.

5)In a marble stone, either put a wax paper or oiled smeared banana leaf, cover it with the same after putting the ball.

6)Roll it out by rolling on top of the leaf/paper using rolling pin.

7)Roll it out of the paper like a cylinder.

8)When oil is very hot, put the dough cylinders in it and fry it.

9)Once cooled, store the appams in an airtight container.

7. Neyyappam


Rice flour   – 1 cup
Jaggery   powdered-1 cup
Cardamom – 4
Ghee – 3 tsp
Milk powder – 1 tbsp
Dry grated coconut -1 tsp (optional)
Oil for frying


1)Grind together the rice flour  and the cardomom into a very thick paste.

2)Add the powdered jaggery and grind again. At this moment do not add water. The jaggery will melt on its own.

3)Add ghee and milk powder.

4)Coconut can be added optionally.  Mix well

5)Heat oil in a deep frying pan and deep fry until dark brown colour.

8. Vattayappam 


White rice   -2 cup
Grated coconut     1 cup
Coconut water or normal water – for blend the rice.(coconut water is best)
Boiled rice      -1/2 cup
Sugar to taste
Cardamom powder     1/2 tea spoon
Yeast    -1/4 tsp
Salt       one or two pinch
Ghee  -2 tsp
Some roasted cashew nuts and raisins (in ghee.)

Method :

Put all the ingridients together in a mixer jar and blend until it becomes smooth. The batter consistency must be like dosa batter.
Transfer in a empty container and cover it from over night. About 7 hours.

After 7 hours boil some water in a steamer take a cake tin and apply some ghee. Pour the batter from the top  (Do not mix the batter while u making vattayappam. Once you mix the batter, may softness won’t get.)

Put the tin in to steamer. And cover the lid. Put high flamme.

After 2 minutes add cashew and raisins, cover the lid and steam for about 15 minutes in a low flame.

Let it cool down completely and take vattayappam from the tin.
(Before you take out the appam just check it is cook or not with the help of a knife or tooth pick.)

Recipe: Najla MK

Reference: Wikipedia & Sri Lankan cuisine


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