palappam recipe
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Palappam - Kerala Appam Recipe

Palappam - Kerala Appam Recipe made using rice flour and coconut milk.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: South Indian
Servings: 5 to 6 appams
Author: Radhika


  • Rice flour - 1 cup store bought or homemade
  • Instant yeast - 1/2 tsp
  • Sugar - 3 tbsp
  • Rava or corn starch or rice flour - 1 tsp
  • Thick or first coconut milk - 1/4 cup
  • Second coconut milk - 1/2 cup thin milk
  • Water - As required
  • Salt - 1 pinch


To make the Sponge or Kurukku:

  • In a saucepan, add 1 cup water and rava. I used rice flour. Mix well. Place the bowl on the stove and cook over low flame till it thickens.
  • It will become glassy and will form a semi solid paste. This should take 3 to 4 mins.
  • Keep stirring continuously while cooking to prevent the sponge from sticking to the pan and burning.
  • Take off the pan and let it cool completely.

To make Palappam Batter:

  • Once the sponge has cooled, add rice flour, Instant yeast, sugar, salt and the first and second coconut milk.
  • Mix well to form a thick batter. Add necessary water and mix till the it resembles dosa batter.
  • If using active dry yeast, proof it before adding. In a small bowl, add yeast 1 tsp sugar and warm water. Mix and let it sit for 10 mins. Add this to the batter.
  • Let the batter rest overnight or for at least 5 hours.

How to make Palappam:

  • After resting, mix the batter and you can see lots of bubbles on top. If its thick ,add either water or thin coconut milk and adjust the consistency.
  • Heat an appam pan, pour a ladle full of batter and twist the pan in a circular motion for the batter to spread well.
  • Close with a lid and let it cook over low flame for less than one minute.
  • Upon opening the lid, you can see the sides of the palappam pulling away. Simply peel and pull it off the pan and place it on a serving plate.
  • No need to flip and make the other side cook too. Continue with the rest of the batter.
  • You can also make it on a dosa tawa. Follow the same procedure and cook covered.
  • Serve this pillowy, spongy Palappam with sweetened coconut milk or any curry of your choice.


Prep time does not include overnight resting of the batter.