Karuppatti Aappam | Palm Jaggery Aappam

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Cooks in: 40 Minutes Serves: 5 People

Aappam is a regular breakfast dish in Tamilnadu and Kerala. Karuppatti Aappam is the sweet version that is made adding Palm jagerry syrup. This is a special dish of Madurai. With millets, this turned out very soft and when had with coconut milk, it just melts in the mouth. Palm jaggery has a lot of health benefits and try to include them once in a while.



  1. Wash and soak millet, dal and fenugreek seeds together for 5 hours. Drain. Grind to a fine soft batter by adding 1/2 cup water in batches. Let the ground batter be thick. Ferment it for 8 hours or overnight.
  2. Once fermented, add salt, cardamom and ginger powders. Heat a pan, add water and palm jaggery. Once the jaggery melts, switch off. Let it cool completely. Add the cooled jaggery syrup to the batter and mix well.
  3. Heat an aappam pan and pour 2 full ladle of batter to make aappam. Cover with a lid and cook for 2 minutes. Once cooked, the aappam will leave the pan. No need to flip.
  4. Serve with coconut milk.


  • Other millets like Little, Proso, Barnyard, Foxtail can be used.
  • Can add little ghee while cooking. It is optional.

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