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Cooks in: 20 Minutes Serves: 4 People

Aappam is a Kerala special made with grated coconut and cooked on one side by closing the pan. Generally raw rice and cooked rice are used. I have replaced raw rice with millet and cooked rice with poha/rice flakes. I didnot find any difference in texture or taste when compared with the traditional one.



  1. Wash and soak the millet for 2 hours.
  2. Soak poha separately for 2 hours.
  3. Drain and grind everything to a smooth batter adding grated coconut and tender coconut water.
  4. Add sugar, salt and ferment for 8 hours. Let the batter be little thin.
  5. Preheat an aappa kadai lightly.
  6. With a ladle, add 1 measure of the batter, swirl the aappa kadai 2-3 times so that it spreads lightly, thin at edges and remaining batter will settle to the centre of the kadai.
  7. Cook on medium flame.
  8. Serve with Ishtu or Kadala Curry.

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  1. Hi Vijaya Ji,
    Do we need yeast for fermentation? I usually use yeast for fermenting aappam batter made with rice.

    1. Hi Nithya,
      You don’t need yeast. The coconut water does the work of yeast and the batter ferments naturally.

      1. Oh ok. I don’t get fresh coconut water here where I live. So would millets work well with yeast? Have never tried that combo.

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