What Is Appam?
If you're unfamiliar with Appam, here's a simple introduction. A fermented rice crepe unique to Kerala's culinary heritage — cooked in a round wok-shaped pan that produces a bowl shape with a thick, pillowy center and gossamer-thin, lacy, crisped edges. The batter ferments with coconut toddy (or yeast) for 8–12 hours to develop its characteristic tang and allow the edges to crisp while the center stays cloud-soft. Traditionally served at breakfast and dinner alongside Kerala chicken or vegetable stew.
Where Does It Come From?
Appam originated in Kerala, India. It's a beloved part of the local food culture and one of the dishes that best represents India's culinary tradition.
What Does It Taste Like?
Appam has a distinctive flavour. The combination of Parboiled rice, Coconut milk, Toddy or yeast creates a taste that is characteristic of Kerala's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Straight from appachatti wok, served with stew
Where Can I Try Appam?
The best place to try Appam for the first time is in Kerala, India. If you can't travel there, look for restaurants specialising in India cuisine in your city, or try making it at home using our recipe guide.
Is Appam Suitable for Me?
Appam traditionally contains Parboiled rice. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Appam
A fermented rice crepe unique to Kerala's culinary heritage — cooked in a round wok-shaped pan that produces a bowl shap...
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