These instant appam are quick and easy to make. All you need is rice flour, yeast and coconut milk for this recipe. It takes about 2~3 hours of rising time unlike the overnight fermentation needed for traditional appam recipe.
The appam turn out spongy and fluffy. Perfect South Indian breakfast to serve with a spicy curry. Do try this easy recipe, I am sure you will love these.
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Table of contents
About the Recipe
Appam are soft and lacy crepes/ pancakes made widely in Kerala, Tamil Nadu and Sri Lanka. Traditional recipe requires soaking and grinding rice and then fermenting the batter. It needs lot of time and tiny bit of patience to make perfect appam.
So, I have an easy foolproof recipe for instant appam that takes just a fraction of the time. Using rice flour instead of raw rice, shortens the soaking and grinding time. Yeast helps in rising the batter quicker which gives the spongy texture. Canned coconut milk gives the same sweet flavor as the traditional appam.
A well fermented batter is a must for perfectly spongy and lacy appam. Even though yeast makes the rising easier, I use an Instant pot to give it a warm environment in cold weather.
It takes just a few minutes to put the batter together. So, if you prep everything first thing in the morning, then appam will be ready to make for breakfast. Serve with a spicy curry and coffee/ tea and enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make instant appam with rice flour and coconut milk:
- Rice flour ~ I use the store bought rice flour from Indian store. Use a finely ground rice flour.
- Cooked rice ~ use any leftover rice you may have.
- Yeast ~ use instant or rapid rise yeast.
- Canned coconut milk ~ either full fat or light will work.
- Sugar & Salt.
- Warm Water
You will need an appam/ appamchatty pan to make appam.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this quick appam recipe with yeast:
Make Appam Batter
In a blender, combine rice flour, cooked rice, sugar, yeast and salt. Add the coconut milk and warm water. Blend into a smooth batter with no lumps. Pour the batter into a large bowl.
Let batter rise
Cover the bowl and set aside in a warm place to rise for about 2~3 hours. I pour the batter into the inner pot of the Instant Pot and set it on Yogurt setting for 2~3 hours. Check after 2 hours to see how much the batter has risen.
Gently mix and add more water if needed to make a pourable batter.
Make Appam
Heat the appam pan on medium heat. Once hot, pour ⅓~½ cup of batter (depending on the size of your pan) into the hot pan. Immediately, swirl the pan around to spread into the batter into a evenly thin layer. Cover and cook for about 2 minutes or until the appam feels dry on the top and starts to peel off from the pan.
Once cooked, appam will peel off from the pan by itself. Remove onto a plate and repeat with the remaining batter. Serve right away with stew.
Expert Tips
- I use store bought rice flour from Indian grocery. Just make sure to use finely ground rice flour for the recipe.
- Any leftover rice you have on hand will work.
- Use either instant or rapid rise yeast.
- Either full fat or light coconut milk can be used here.
- Make sure to swirl the hot pan as soon as you add the batter to it. This ensures thin, lacy appam without any lumps.
- Appam are best eaten hot off the pan. So make sure to have your side dish ready and serve them hot as you make them.
- Store any leftover batter for 1 day in the fridge.
You might also like
Here are a few more Kerala recipes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Appam with Yeast
Ingredients
- 1½ cups Rice flour
- ⅔ cup Cooked Rice
- 1 teaspoon Sugar
- 1½ teaspoons Instant Yeast
- To taste Salt
- 1½ cups Coconut milk
- ½~1 cup Warm water, plus more as needed
Instructions
- In a blender, combine rice flour, cooked rice, sugar, yeast and salt. Add the coconut milk and ½ cup of warm water. Blend into a smooth batter with no lumps. Add more water if needed. Pour the batter into a large bowl.1½ cups Rice flour, ⅔ cup Cooked Rice, 1 teaspoon Sugar, 1½ teaspoons Instant Yeast, To taste Salt, 1½ cups Coconut milk, ½~1 cup Warm water, plus more as needed
- Cover the bowl and set aside in a warm place to rise for about 2~3 hours. I pour the batter into the inner pot of the Instant Pot and set it on Yogurt setting for 2~3 hours. Check after 2 hours to see how much the batter has risen.
- Gently mix and add more water if needed to make a pourable batter.½~1 cup Warm water, plus more as needed
- Heat the appam pan on medium heat. Once hot, pour ⅓~½ cup of batter (depending on the size of your pan) into the hot pan. Immediately, swirl the pan around to spread into the batter into a evenly thin layer. Cover and cook for about 2 minutes or until the appam feels dry on the top and starts to peel off from the pan.
- Remove onto a plate and repeat with the remaining batter. Serve right away with a spicy curry or stew.
Video
Notes
- I use store bought rice flour from Indian grocery. Just make sure to use finely ground rice flour for the recipe.
- Any leftover rice you have on hand will work.
- Use either instant or rapid rise yeast.
- Either full fat or light coconut milk can be used here.
- Make sure to swirl the hot pan as soon as you add the batter to it. This ensures thin, lacy appam without any lumps.
- Appam are best eaten hot off the pan. So make sure to have your side dish ready and serve them hot as you make them.
- Store any leftover batter for 1 day in the fridge.
Sandhiya
I love appam like anything, but somehow i never tried this instant version with rice flour & coconut milk. Sounds easy and those appams looks so good with tiny holes !!!
Vaishali
Appam which does not require any soaking and grinding are perfect for my kind of people who are lazy to soak and grind and wait for fermenting ! I must say these appams have been on my to do list since a couple of years but somehow have been nervous with the recipes .
The appam pan yields excellent styled appams , I guess the traditional ones are more round and small .
The chickpea curry is great curry idea ,
The complete breakfast is awesome and now I should push myself to make these appams .
No excuse not to make 😜
Manjula Bharath
wow yes true the slow fermentation appam is the softest but I love your fermented version too, appam looks so yummy and you nailed the appam texture and shape !! Appam with kadala curry looks lipsmacking pavani !!! This is such an easy to try appam , and perfect when we are craving for some appam and don't have the patience to wait ..
sapna
I have always wanted to make appam but never attempted to try because I don’t have appam pan. The instant version with yeast sounds interesting and must have tasted yummy with that kadala curry. I can start my day with it everyday.
Padmajha PJ
I rarely make these but this is one of my fav. My MIL used to make the softest,melt in the mouth kinda aapam and she followed an elaborate method ! These aapams takes me back to those days!Your method of using rice flour makes it so easy to prepare!!Though kadala kari is the preferred side, I like to have it with sweetened coconut milk and spicy tomato chutney.
Priya Suresh
Wow, i want to finish my dinner rite now with this delicious easy appam, wow and that curry tempts me a lot. What a fabulous dish to make easily with less efforts..
Sharmila - The Happie Friends Potpourri Corner
Appam with stew or coconut milk is a weekly once affair in my house..So beautiful,Even i will be blogging this in the next week!!
Srividhya Gopalakrishnan
You are killing me with this visual treat of appam and kadala curry. My favorite and I can gobble it up anytime. I love it with coconut milk also. Perfect pick for breakfast. 🙂 Love it Pavani.
Harini
I totally agree that it is a delicious way to start the day. They look so airy and fluffy too. I wish you had posted the picture of the appam pan
Sandhya Ramakrishnan
I love making appam with yeast as well. Comes out so well all the time. The appam looks so delicious and I am craving for some. Will make some over the weekend.
Rafeeda - The Big Sweet Tooth
Appam seems to be something I am not able to master... it just hasn't worked out well for me... I have a hand which is very bad with flatbreads and such accompaniments, and it makes me sad at times... hehe... Looks so good, and with a lovely curry to go with it...
Gayathri Kumar
We always make the soaking and fermenting type of aappam at home. This version with rice flour and yeasst sounds so easy to make and can even be made on the same day. We prefer aappam with sweet coconut milk. That kadala curry looks fabulous too..
Priya Srinivasan
super soft and lacy appams pavani, i love them! Coconut milk gives a sweet flavor to the appams and they taste divine with some spicy curry!!!
Mayuri Patel
Lovely appams Pavani you managed to make them big... since I posted the recipe have made them twice. Love the curry you've made to go with it.
preeti garg
wow.. fabulous dish and click.. feeling hungry.
Srivalli
I love appams for any meal and this one sounds fantastic with such short time..We make appams for sunday breakfast twice a month and its a regular side dish as well..your combination surely tempts me to try these!
Suma Gandlur
These lacy, yummy appams make a great breakfast or brunch option. The appam-curry combo looks great.
sheeja John
If I double this recipe do I have to double the yeast
cookshideout
Hi Sheeja, for 3 cups of rice flour, use 1 tablespoon instant yeast. I also updated the recipe to include cooked rice. Let me know how the recipe turned out. Best, Pavani
sheeja John
Please let me know as soon as you can I am planning on making this in 2 days.