Here's how to make authentic and delicious Kerela's Appam at home in 7 easy steps.

Soak the rice, wash and soak raw rice in water for 4-5 hours.

Grind the batter, drain the rice and grind it with coconut, sugar, and water into a smooth batter.

Add yeast & ferment, mix in yeast or cooked rice and let the batter ferment for 8 hours or overnight.

Adjust the batter, add salt and adjust the batter to a slightly thin, pourable consistency.

Heat the appam pan, grease an appam pan, pour a ladleful of batter, and swirl to spread thin on the edges.

Cook the appam, cover and cook on low flame for 2-3 minutes until the edges are crispy and the center is soft.

Serve & enjoy, remove the appam and serve hot with coconut milk, vegetable stew, or egg curry.