Types Of Kerala Appam You Need To Try


Also called "milk appam," this version includes coconut milk in the batter for a richer texture. Enjoyed for breakfast or as a snack, typically paired with sweetened coconut milk or stew.


Made with raw rice and grated coconut, fermented before cooking, resulting in a thicker, fluffy texture. Perfect for soaking up spicy gravies or sweet syrups.


Features a cracked egg cooked in the center of the appam, combining soft egg and crispy appam. Popular for breakfast or a quick meal.

Muttai Appam

Known as string hoppers, rice flour batter is extruded into thin strands and steamed into cakes, creating a unique side dish.


Sweet version made with jaggery, rice flour, and ripe bananas, fried in ghee for a rich taste, often enjoyed during festivals

Nei Appam

Made with rice flour, coconut milk, and toddy (palm wine), fermented overnight before cooking, offering a slightly sour taste that complements spicy curries or chutneys.


Bean Chaat