Authentic Kerala Coconut Appam Recipe – Easy Fried Rice Flour Buns

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Coconut Appam Recipe – Easy Fried Rice Flour Buns

Hey everyone! If you’ve ever been to Kerala, you know about Appam. These little fried rice flour buns are a staple, and honestly, one of my absolute favorite things to eat with a spicy curry. I first made these trying to recreate the flavors of a trip I took years ago, and after a few tries, I finally nailed it! Today, I’m sharing my version with you – it’s easier than you think, and the results are SO worth it.

Why You’ll Love This Recipe

These aren’t just any fried dough. Appam are light, fluffy, and have a slightly crispy exterior. The coconut adds a subtle sweetness that balances beautifully with savory curries. Plus, they’re a fantastic way to experience a little piece of Kerala cuisine right in your own kitchen! They’re perfect for a weekend brunch, a special occasion, or just when you’re craving something a little different.

Ingredients

Here’s what you’ll need to make these delightful Appam:

• 1 cup rice flour (approx. 170g)
• 2 cups water (480ml)
• 6-7 shallots, sliced
• 1 tbsp cumin seeds
• ?? grated coconut (about 1 cup packed – see ingredient notes below!)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice Flour Type: I recommend using a fine rice flour. You can find this at most Indian grocery stores. Avoid coarse rice flour as it can make the appam a bit grainy.
• Fresh vs. Dried Coconut: Freshly grated coconut is always best for that authentic flavor. But, if you can’t find it, unsweetened desiccated coconut works well too. You’ll need to hydrate it with a little warm water (about 2-3 tablespoons) before using.
• Regional Shallot Varieties: In Kerala, a specific small shallot variety is used. If you can’t find those, regular shallots are a great substitute. They offer a similar delicate onion flavor.
• Cumin Seed Quality: Use good quality cumin seeds! They should be fragrant. A quick dry roast can really enhance their aroma before adding them to the mixture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the water to a boil in a saucepan. Add the grated coconut, salt, sliced shallots, and cumin seeds. Give it a good stir.
2. Now, slowly add the rice flour, stirring constantly with a wooden spoon. This is where the elbow grease comes in! You’ll need to mix vigorously for about 10 minutes until a smooth dough forms. Don’t worry if it seems a little sticky at first.
3. Let the dough cool slightly – it will be hot! Once it’s cool enough to handle, grease your hands with a little oil and knead the dough until it’s smooth and pliable.
4. Form the dough into lemon-sized balls. Then, roll each ball into a thick, chapati-like disc. They don’t need to be perfect circles!
5. Here’s a handy trick: use a glass or cookie cutter to cut out small circular shapes from the rolled dough. This gives them that classic Appam shape.
6. Heat oil in a deep pan over medium heat. You want enough oil for the appam to puff up nicely. Carefully fry the discs until they’re puffed and golden brown on both sides.
7. Finally, drain the appam on paper towels to remove any excess oil. Serve them warm – they’re best enjoyed fresh!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The dough consistency is key. It should be smooth and not too sticky. If it’s too sticky, add a little more rice flour, a tablespoon at a time.
• A little patience goes a long way with the mixing! That 10-minute vigorous stir is important for developing the right texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the water with coconut milk for an even richer flavor.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour!
• Spice Level – Adjusting Cumin: If you like a bit more spice, feel free to add a little more cumin. A pinch of chili powder also works well. My friend, Priya, loves adding a tiny bit of black pepper too!
• Festival Adaptation: Appam are often made during Onam and Vishnu festivals in Kerala. You can make a larger batch and share them with family and friends during these celebrations.

Serving Suggestions

Appam are traditionally served with stew, chicken curry, or mutton curry. But honestly, they’re delicious with just about anything! I love them with a simple vegetable curry or even a spicy fish fry. A dollop of coconut chutney on the side is also a must!

Storage Instructions

Appam are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them gently in a pan or oven to restore some of their crispness.

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Appam? Fine rice flour is the way to go! It creates a smoother texture.
• Can I use store-bought grated coconut? Yes, you can! Just hydrate it with a little warm water first.
• How do I know when the oil is hot enough for frying? Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
• Can I make the dough ahead of time? You can, but it’s best to fry the appam immediately after making the dough for the best texture.
• What is the traditional accompaniment to Appam in Kerala? Stew and chicken curry are the most popular choices!