Skip to main content

Karikku Appam/Tender Coconut Appam

Karikku Appam/Tender Coconut Appam

Soft and fluffy appam with stew or egg curry is a favorite breakfast among Malayalees. Appam or laced rice crepes is a popular breakfast and is made with fermented rice and coconut batter. It is crispy at the edges and soft in the center. This recipe of Karikku appam makes delightfully light and fluffy appams. It is a yummy way to use tender coconut meat, and it is full of flavor. Does this sound exciting? Then check the recipe, it is super simple to make this delectable and healthy breakfast.

Tender coconut meat has a natural sweetness and adds a creamy, rich taste to the appam. Added to this is the flavorful tender coconut water. To make appam soaked rice and coconut is grounded into a smooth thin batter. Yeast aids the fermentation process. You can also use baking soda. Back in Kerala, it was easy to get a tender coconut. Coconut is quintessential in Kerala cooking. Street vendors with heaps of tender coconuts are a regular sight on the roadside. Karikku/tender coconut is a natural thirst quencher. It is not easy to get fresh ones here in the US but look for tender coconut in Asian markets or Whole Foods. Look for young tender coconuts that have coconut meat inside. You will need at least two for this recipe. Appam is perfect for an elaborate breakfast, as a first course with stew for lunch or dinner parties. It goes well with vegetables, chicken or mutton stew or, spicy chicken or mutton curry. One of my favorite way to eat this flavorful appam is to dip in sweetened coconut milk. Try this recipe, you will surely love it.

Karikku Appam/Tender Coconut Appam Recipe

Raw rice- 3 cup
Tender coconut water- 1 1/2 cup
Tender coconut pulp- 1/2 cup
Grated coconut- 1/4 cup (optional)
Parboiled rice cooked- 1/2 cup
Instant Yeast- 1  tsp
Sugar- 2 tbs
Salt to taste 

Wash and soak the rice for four to five hours. Drain the water off and put the rice in a blender. Add tender coconut water and grind the rice into a smooth paste. Add the cooked rice and grind till it is smooth. Transfer this into a deep vessel or pot.
Next add coconut, tender coconut pulp, sugar, and one cup of water into the grinder or mixer. Grind till it is a smooth paste. Pour this into the rice batter. Add yeast and mix well. The batter should be of pouring consistency, a little thinner than dosa batter. It should rest for at least six hours or allow this to rest overnight at room temperature to ferment. If you are living in a cold place, warm up the oven at the lowest temperature- 150 F for 3 to 4 minutes, turn off the heat and then place it inside the oven to ferment overnight. The fermented batter should bubble up and get much lighter. Just before making the appam, mix salt. Heat appam chatti and grease with some oil. Pour a ladle full of the batter(roughly 1/4 cup batter) and swirl the pan around in a circle so that batter spreads around the pan. Cover with a lid and the steam will help the appam to cook. Cook for two minutes and make sure the center is cooked. It will turn fluffy in the center and the edges slightly crisp. If you like the laced sides to be a little bit browned and crispy cook for one more minute. Remove the appam from the pan. Similarly, cook the rest of the appams. Serve with curry.

You might also like,

Kozhukatta/ Steamed Rice Dumplings
Jack fruit Puttu- Chakka Puttu
Mixed Vegetable Upma
Kadala Curry
Akuri/Parsi Style Scrambled Eggs
Poori Masala
Strawberry Crepes

Try this,
Hope you will all enjoy!


  1. Priya (asmallbite)
    So spongy,looks nice

  2. Karikku appam adipoli, ennikku vennam

  3. hi, Thank you so much for sharing this recipe, actually i have a question can i make this appam without yeast ?

    1. You can use baking soda instead of yeast. Let it ferment overnight, and before making the appam add 1/2 tsp of baking soda. Let it rest for another half an hour and make appams.


Post a Comment

Popular Posts

Goan Mutton Vindaloo

Mutton Vindaloo Today's recipe is the hot and spicy Goan favorite, Vindaloo. It is lip-smacking delicious, spicy curry. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. In today's recipe, I have used mutton. It is popular among Christians, and the  Anglo-Indian community.  Most Indian restaurants have Vindaloo on their menu. This curry is even popular outside India. It has a familiar pickle sourness, and taste because of its star ingredients- vinegar and mustard. There are chilies- lots of them for a fiery look. But there is a right balance of taste and flavor. This dish has a history of its own. It was inspired by Portuguese culture but slowly adapted to Indian tastes. It is an Indianized version of popular Portuguese dish  Carne de vinha d'alhos  in which meat is marinated in wine and garlic. It is often refereed to as pickled pork or garlic pork.It was mispronounced  and became vindalho or vindaloo in India. The varia

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

12 Delicious Jackfruit Recipes- Kerala Cuisine

  12 Delicious Jackfruit Recipes- Kerala Cuisine Jackfruit is the most versatile of all tropical fruits. It is a common fruit in Kerala and South India. When in the season, it is considered a staple food. The sheer variety of recipes with jackfruit is quite astounding. No wonder it is known as the official fruit of the Kerala state! Ripe jack fruit has a firm texture and tastes like honey. It adds an exotic taste to desserts. The young or tender jack fruit is used for savory dishes and has a meaty texture. The unripe one has a neutral flavor, and we use it to make mashed jack fruit/puzhukku, and it tastes best with spicy fish curry. The edible part of this fruit is the yellow sheath around the seeds, but when it is unripe it will be white. The outside will be green in color, and the ripe ones will turn light brown with a strong fruity fragrance. Jack fruit has recently gained much interest as a plant-based meat alternative. It is starchy and rich in fiber. It is rich in antioxidants, v