sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Lobia Ki Roti

Cowpeas, soaked overnight cooked, mashed and made into roti....

Basic Upma

Basic Upma

Upma, originally from South India, is a hot favorite breakfast food! Made with semolina a...


Batani Bath

Peas Masala Bath is a delicious Indian recipe served as a breakfast, done within a few mi...

3 Onion Soup

3 Onion Soup

This recipe uses variety of different onions with the added flavor of pepper in it. ...

Mint Paratha

Mint Paratha

Telugu Indian whole wheat flat bread flavored with mint leaves. ...

Oats Aloo Roti

Oats Aloo Roti

Oats potato aloo roti is most popular recipe from North India. ...

Aappam Recipe, How To Make Aappam Recipe

How to make Appam ? How to cookAppam ? Learn the recipe Appam by vahchef.For all recipes visit

About Recipe

How to make Aappam

(1 ratings)
1 reviews so far
Prep time
Cook time
Total time
0 mins
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 01, 2016

Ingredients used in Aappam
• Par boiled rice - 2 teaspoons.
• Urud dal - 2 teaspoons.
• Baking soda - 1/4 teaspoons.
• Coconut milk - 1 cup.
• Fenugreek seeds - 1/4 teaspoons.
• Salt - 1/4 teaspoons.
  1. Soak par boiled rice, urud dal and fenugreek seeds for about 5hours and grind nicely.
  2. Leave this flour overnight. Add coconut milk, salt and baking soda to the flour.
  3. Heat a thick pan add a laddle of flour inside the pan.
  4. Turn the pan in a circular motion so that the flour spreads and expands along the edges.
  5. Cover and cook for a few minutes until the appam becoms soft.

Cooking with images

Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Thu Nov 01 2012

I would like to try this aappam recipe, but would like toconfirm something in the ingredients. Should it be 2 cups of parboiled rice INSTEAD of 2 tsp?

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter