Prep 25 m
Cook 30m


    2 cups roasted rice flour

    1 1/2 cups warm water 

    1/2 cup grated coconut  

    2 to 3 cups room temperature water 

    1/2 tsp of salt

    1 tbsp coconut oil

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Ingredient Substitution Guide


Mix rice flour and warm water together with no lumps to get a thick batter.

Cover and keep aside for about half an hour.

In a bowl, add grated coconut, some salt and room temperature water.

Mix well to get a thin, runny batter.

Grease a hot, cast iron pan with a few drops of coconut oil and pour a ladle of batter.

You will see bubbles form on top of the appam or crepe.

Drizzle some more coconut oil all around the appam.

Cover and let it cook for about a minute, over a low flame.

Remove the crepe from the pan and serve hot.

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