20 Delicious Sweet Appam Recipes for Every Occasion

Dive into the sweet, fluffy world of appams with our roundup of 20 Delicious Sweet Appam Recipes for Every Occasion! Whether you’re craving a quick breakfast, a festive treat, or a cozy dessert, these golden, lace-edged delights are sure to impress. Perfect for home cooks looking to explore the versatility of this beloved dish, our collection promises something sweet for every palate. Let’s get cooking!

Traditional Kerala Sweet Appam

Just when you thought pancakes couldn’t get any more exciting, along comes the Traditional Kerala Sweet Appam to prove you wrong. This fluffy, bowl-shaped delight is like a hug for your taste buds, blending the sweetness of coconut milk with the subtle kick of cardamom. Perfect for those mornings when you’re craving something sweet but want to pretend it’s totally healthy.

Ingredients

• 1 cup rice flour (because every great dish starts with a solid base)
• A splash of coconut milk (the secret to its dreamy texture)
• 2 tbsp sugar (for that sweet, sweet love)
• A pinch of salt (to keep things interesting)
• 1/2 tsp cardamom powder (for a whisper of spice)
• A couple of ripe bananas, mashed (for natural sweetness and moisture)
• 1/4 tsp baking soda (the magic puff-maker)
• Oil for greasing (let’s keep things non-stick, shall we?)

Instructions

1. In a large bowl, whisk together the rice flour, sugar, salt, and cardamom powder like you’re mixing potions in a wizard’s lab.
2. Slowly pour in the coconut milk while stirring, aiming for a smooth batter that’s thicker than your average pancake mix. Tip: Lumps are the enemy here, so whisk vigorously or face the consequences.
3. Fold in the mashed bananas and baking soda, mixing until just combined. Overmixing is the fast track to tough appams, and nobody wants that.
4. Let the batter rest for 15 minutes. This isn’t just a break; it’s science. The baking soda needs time to work its magic.
5. Heat a non-stick appam pan or a small skillet over medium heat. Lightly grease it with oil—think of it as prepping the stage for the star of the show.
6. Pour a ladleful of batter into the center of the pan, then quickly swirl it around to coat the sides, creating that iconic bowl shape. Tip: The first one might be a flop, and that’s okay. Even chefs have their off days.
7. Cover with a lid and cook for about 2 minutes, or until the edges are golden and the center is set. Peek too soon, and you’ll let out all the steam, so patience is key.
8. Carefully remove the appam from the pan and repeat with the remaining batter. Tip: Keep them warm in a low oven if you’re making a batch, because nobody likes a cold appam.

Golden and slightly crispy on the edges with a soft, pillowy center, these appams are a textural dream. Serve them warm with a drizzle of honey or a dollop of yogurt for a breakfast that feels like a celebration. Or, let’s be honest, eat them straight off the pan—we won’t judge.

Coconut Milk Sweet Appam

Craving something sweet, fluffy, and downright dreamy? Let’s dive into the world of Coconut Milk Sweet Appam, a pillowy-soft treat that’s like a hug for your taste buds. Perfect for those moments when only something sweet will do, and guess what? It’s easier to make than pronouncing its name correctly on the first try!

Ingredients

• 1 cup of rice flour (because every great dish starts with a solid base)
• A splash of coconut milk (the creamier, the better)
• A couple of tablespoons of sugar (sweetness is non-negotiable here)
• A pinch of salt (to balance the sweet, like a good friendship)
• 1/2 teaspoon of baking soda (for that lift-off effect)
• A drizzle of oil (for greasing, because no one likes a sticky situation)

Instructions

1. Grab a mixing bowl and whisk together the rice flour, coconut milk, sugar, and salt until smooth. Tip: If the batter feels too thick, a little more coconut milk won’t hurt.
2. Let the batter sit for about 30 minutes. This isn’t just waiting; it’s strategic flavor development.
3. Heat your appam pan or a non-stick skillet over medium heat and give it a light oil drizzle. Tip: The pan’s ready when a drop of water sizzles—science!
4. Stir the baking soda into the batter right before cooking. Watch it bubble up like it’s plotting something delicious.
5. Pour a small ladle of batter into the pan, swirling it to spread slightly. Tip: Don’t flip it! These are one-sided wonders.
6. Cover with a lid and cook for about 2 minutes, or until the edges turn golden and the center is set.
7. Remove gently and repeat until all batter is used. Patience is key, but so is eating one straight from the pan.

What you’ll get is a batch of golden, slightly crispy-edged appams with a soft, sweet center that’s begging to be paired with a drizzle of honey or a scoop of vanilla ice cream. Trust me, they’re as fun to eat as they are to make!

Jaggery Sweet Appam

Sweet tooth alert! If you’re looking to dive into a pool of sugary goodness with a twist, jaggery sweet appam is your golden ticket. This delightful dish is like a hug for your taste buds, combining the earthy sweetness of jaggery with the fluffy, pancake-like texture of appam.

Ingredients

• 1 cup rice flour (because every great dish starts with a solid base)
• A generous 1/2 cup of jaggery, grated (for that unrefined sweetness we all crave)
• A splash of coconut milk (to add a creamy dreaminess)
• A couple of cardamom pods, crushed (for a whisper of spice)
• A pinch of salt (to balance the sweetness like a pro)
• 1/2 tsp baking soda (the secret fluff agent)
• Oil for greasing (because no one likes a sticky situation)

Instructions

1. In a bowl, mix the rice flour and grated jaggery until they’re best friends.
2. Slowly add coconut milk to the mix, stirring continuously to avoid lumps. Tip: The batter should be smoother than your pickup lines.
3. Toss in the crushed cardamom and a pinch of salt, mixing well. Tip: This is where the magic starts, so don’t rush it.
4. Let the batter rest for about 30 minutes. Tip: Patience is key here; it’s like waiting for your favorite show to return.
5. After resting, gently fold in the baking soda. Watch as it starts to bubble up with excitement.
6. Heat a non-stick pan over medium heat and lightly grease it with oil.
7. Pour a ladleful of batter onto the pan, swirling it slightly to form a small, thick circle.
8. Cover with a lid and cook for about 2 minutes, or until the edges start to golden. Flip it like you mean it and cook for another minute.

Yum! These appams are a perfect blend of crispy edges and soft, fluffy centers, with the jaggery lending a deep, caramel-like sweetness. Serve them warm with a drizzle of honey or a dollop of yogurt for an extra layer of deliciousness.

Banana Sweet Appam

Picture this: a lazy Sunday morning where your kitchen smells like a tropical paradise, thanks to these irresistibly fluffy Banana Sweet Appams. They’re like little bites of happiness that just happen to be ridiculously easy to make!

Ingredients

• 2 ripe bananas (the spottier, the better)
• 1 cup of rice flour (for that perfect chew)
• A splash of coconut milk (because, yum)
• 2 tbsp of sugar (or honey, if you’re feeling fancy)
• A pinch of salt (to balance the sweet)
• A couple of cardamom pods, crushed (for that aromatic kick)
• Oil for greasing (just a teeny bit)

Instructions

1. Mash those bananas in a bowl until they’re as smooth as your morning playlist.
2. Stir in the rice flour, coconut milk, sugar, salt, and crushed cardamom. Mix until it’s smoother than your pickup lines.
3. Heat your appam pan or a non-stick skillet over medium heat (about 350°F) and give it a light grease with oil.
4. Pour a small ladle of batter into each cavity or onto the skillet. Pro tip: Don’t overcrowd the pan, or you’ll have a appam party you didn’t plan for.
5. Cook for about 2 minutes or until the edges start to look golden and lacy. Flip carefully and cook for another minute. Second pro tip: If your appams are sticking, your pan might need a bit more oil or a lower heat.
6. Repeat until all the batter is used up, stacking them on a plate like edible golden coins.

Let’s talk about these beauties: they’re crispy on the edges, soft in the middle, and packed with banana goodness. Serve them warm with a drizzle of honey or a scoop of vanilla ice cream for a dessert that’ll make you the hero of any meal.

Cardamom Flavored Sweet Appam

Zesty and aromatic, this Cardamom Flavored Sweet Appam is like a hug in a pan—warm, comforting, and slightly sweet. Perfect for those mornings when you’re craving something indulgent yet easy to whip up, or when you want to impress your brunch guests without breaking a sweat.

Ingredients

• 1 cup rice flour (because who has time to soak and grind rice?)
• A generous pinch of salt (to keep things balanced)
• 1/2 cup coconut milk (for that creamy dreaminess)
• 1/4 cup sugar (or more if you’ve got a sweet tooth)
• A splash of water (to get the batter just right)
• 1 tsp cardamom powder (the star of the show)
• A couple of tbsp ghee (for that golden, crispy edge)

Instructions

1. In a mixing bowl, combine the rice flour, salt, coconut milk, sugar, and water. Whisk until you’ve got a smooth batter—no lumps allowed!
2. Stir in the cardamom powder. Tip: Freshly ground cardamom will give you the most vibrant flavor.
3. Let the batter rest for 10 minutes. This little nap allows the flavors to mingle and the flour to fully hydrate.
4. Heat a non-stick appam pan or a small skillet over medium heat. Brush with ghee—don’t be shy, it’s what makes the edges crispy.
5. Pour a ladleful of batter into the pan, swirling it slightly to spread. Tip: The first appam is always a test; adjust the batter thickness if needed.
6. Cover and cook for 2 minutes, or until the edges are golden and the center is set. Tip: Peek occasionally to prevent over-browning.
7. Flip carefully and cook for another minute, just to kiss the other side with heat.
8. Repeat with the remaining batter, adding more ghee as needed.

Perfectly fluffy with a crispy lace edge, these appams are a cardamom-scented dream. Serve them stacked high with a drizzle of honey or alongside a spicy curry for a sweet-savory twist.

Pineapple Sweet Appam

Get ready to flip your breakfast game upside down with this tropical twist on a classic! Pineapple Sweet Appam is like a mini vacation on a plate, blending the fluffy goodness of pancakes with the sunny sweetness of pineapple. Perfect for those mornings when you’re craving something sweet but want to pretend it’s still healthy.

Ingredients

• 1 cup all-purpose flour (because we’re keeping it classic)
• A splash of coconut milk (for that tropical vibe)
• 1/2 cup crushed pineapple (the star of the show)
• A couple of tablespoons of sugar (to sweeten the deal)
• 1/4 teaspoon baking soda (for that lift)
• A pinch of salt (to balance the sweetness)
• 1/2 cup water (to bring it all together)
• 1 tablespoon coconut oil (for greasing the pan)

Instructions

1. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until they’re best friends.
2. Add the coconut milk, crushed pineapple, and water to the dry ingredients. Stir until the batter is smooth but don’t overdo it—lumps are okay here.
3. Heat a non-stick pan over medium heat (about 350°F) and lightly grease it with coconut oil. Pro tip: If the pan’s too hot, your appams will throw a tantrum and burn.
4. Pour a small ladle of batter into the pan. Swirl it around to form a small circle. This isn’t a pancake race; take your time to make it pretty.
5. Cook for about 2 minutes or until the edges start to look golden and the center sets. Flip it like you mean it and cook for another minute on the other side.
6. Repeat with the remaining batter, greasing the pan as needed. Remember, the first appam is always the test subject—don’t stress if it’s not perfect.

Vibrant and slightly tangy from the pineapple, these appams are a delightful mix of soft and crispy. Serve them stacked high with a drizzle of honey or a dollop of yogurt for an extra fancy touch.

Ghee Roasted Sweet Appam

Ever find yourself staring into the abyss of your pantry, wondering how to turn the mundane into the magnificent? Well, buckle up, buttercup, because we’re about to transform some humble ingredients into a show-stopping ‘Ghee Roasted Sweet Appam’ that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup of rice flour (because we’re keeping it real and simple)
• A generous splash of coconut milk (the creamier, the dreamier)
• A couple of tablespoons of jaggery (for that unapologetic sweetness)
• A pinch of salt (to keep things interesting)
• A dollop of ghee (because butter makes everything better)
• 1/2 teaspoon of cardamom powder (for a little spice in your life)

Instructions

1. Grab a mixing bowl and whisk together the rice flour, coconut milk, jaggery, salt, and cardamom powder until you’ve got a smooth batter. Pro tip: Let it sit for 10 minutes to let the flavors mingle like guests at a dinner party.
2. Heat your appam pan over medium heat and brush each cavity with a little ghee. This isn’t just for flavor; it’s your golden ticket to easy release.
3. Pour the batter into each cavity until they’re about 3/4 full. Here’s a chef’s secret: Don’t overfill, or you’ll have a sweet mess on your hands.
4. Cover and cook for about 2 minutes, then peek. You’re looking for the edges to turn golden and crispy, like the perfect tan.
5. Flip each appam carefully and cook for another minute or so, until both sides are gloriously golden and crisp.
6. Serve hot off the pan. Pro tip: Drizzle with a little extra ghee for that irresistible sheen.

Absolutely divine, these appams are crispy on the outside, soft and fluffy on the inside, with a caramelized sweetness that’s downright addictive. Try serving them with a scoop of vanilla ice cream for a dessert that’s anything but ordinary.

Rice Flour Sweet Appam

Today, we’re diving into the world of Rice Flour Sweet Appam, a dish that’s as fun to make as it is to say. Trust me, your taste buds are in for a treat with this fluffy, sweet delight that’s perfect for any time of the day.

Ingredients

• 1 cup rice flour – because every great dish starts with a solid base.
• A splash of coconut milk – for that creamy, dreamy texture.
• A couple of tablespoons of sugar – sweeten the deal, why don’t we?
• A pinch of salt – to balance out the sweetness.
• 1/2 teaspoon baking soda – the magic puff powder.
• A dash of cardamom powder – for that aromatic kick.
• Oil for greasing – let’s keep things from sticking, shall we?

Instructions

1. In a mixing bowl, whisk together the rice flour, coconut milk, sugar, salt, and cardamom powder until smooth. Tip: Let the batter rest for 10 minutes to allow the flavors to marry.
2. After resting, stir in the baking soda. Watch as the batter gets all bubbly and excited!
3. Heat your appam pan or a non-stick skillet over medium heat (about 350°F) and lightly grease it with oil.
4. Pour a small ladleful of batter into each mold, filling only halfway. Tip: The batter will expand, so don’t overfill unless you’re aiming for a pancake instead.
5. Cover with a lid and cook for about 2 minutes, or until the edges turn golden and the center is set. Tip: No peeking! Let the steam do its thing.
6. Carefully remove the appams from the pan and serve warm. Perfect for dipping in honey or enjoying as is.

Perfectly fluffy with a hint of sweetness and a whisper of cardamom, these appams are like little clouds of joy. Serve them stacked high with a drizzle of honey or alongside a cup of chai for the ultimate comfort food moment.

Wheat Flour Sweet Appam

Venture into the world of sweet, fluffy appams, where wheat flour takes center stage in this delightful twist on a classic. Perfect for those mornings when you’re craving something sweet but want to keep it simple, this recipe is your ticket to breakfast bliss.

Ingredients

• 2 cups of wheat flour (because all-purpose is so last season)
• 1 cup of sugar (for that sweet, sweet life)
• A splash of milk (about 1/2 cup, but who’s measuring?)
• A couple of eggs (because everything’s better with eggs)
• 1 tbsp of baking powder (the magic fluff-maker)
• A pinch of salt (to balance the sweetness)
• Oil for frying (just enough to make things interesting)

Instructions

1. In a large bowl, whisk together the wheat flour, sugar, and baking powder like you’re mixing the secrets to happiness.
2. Add the eggs and milk to the dry ingredients, stirring until the batter is smoother than your morning playlist. Tip: If the batter feels too thick, a little more milk can save the day.
3. Heat a non-stick pan over medium heat and add a splash of oil, just enough to lightly coat the surface. Tip: The right temperature is when a drop of batter sizzles gently but doesn’t burn.
4. Pour a ladleful of batter into the pan, swirling it slightly to form a perfect circle. Cook until the edges look golden and the surface bubbles like a science experiment, about 2 minutes.
5. Flip the appam with the confidence of a pancake pro and cook the other side for another minute or until golden. Tip: The first one might not be perfect, but that’s just the universe testing your patience.
6. Repeat with the remaining batter, adding more oil as needed, until you’ve got a stack of golden beauties.

Craving something sweet yet satisfying? These wheat flour sweet appams are your answer, with a texture that’s delightfully spongy and a flavor that’s just the right amount of sweet. Serve them with a drizzle of honey or a dollop of yogurt for a breakfast that feels like a hug.

Semolina Sweet Appam

Venture into the world of sweet, fluffy delights with this Semolina Sweet Appam recipe that’s about to make your taste buds do a happy dance. Perfect for those who love a quick, delicious treat that doesn’t skimp on flavor or fun!

Ingredients

• 1 cup semolina (fine, not the coarse kind unless you’re into texture surprises)
• A splash of water (just enough to make the semolina say, ‘Ah, that’s nice’)
• 1/2 cup sugar (because life’s too short for unsweetened moments)
• A couple of cardamom pods (crushed, because whole pods are just showing off)
• A pinch of baking soda (the secret fluff-maker)
• Oil for frying (enough to make the appams swim happily)

Instructions

1. Mix the semolina and water in a bowl until it’s as smooth as your best pickup line. Let it sit for 10 minutes; patience is a virtue, especially in cooking.
2. Add sugar, crushed cardamom, and baking soda to the mix. Stir like you mean it until everything’s friends.
3. Heat oil in a pan over medium heat (350°F if you’re fancy and have a thermometer). Pro tip: Drop a tiny bit of batter in; if it sizzles and rises like it’s got places to be, you’re golden.
4. Pour spoonfuls of batter into the oil. Watch them puff up like they’re trying to win a bubble contest. Flip once golden, about 2 minutes per side. Second pro tip: Don’t crowd the pan unless you’re into appam cuddles.
5. Drain on paper towels because nobody likes a greasy appam. Final pro tip: Serve warm for that melt-in-your-mouth experience.

Just imagine biting into these golden beauties: crispy on the outside, soft and sweet on the inside, with a hint of cardamom that whispers ‘exotic’ in your ear. Serve them with a dollop of yogurt or just eat them straight out of the bowl—no judgment here.

Eggless Sweet Appam

Zesty and utterly irresistible, this eggless sweet appam is your ticket to a guilt-free indulgence that doesn’t skimp on flavor or fun. Perfect for those mornings when you’re craving something sweet but want to keep it light and egg-free.

Ingredients

• 1 cup of rice flour (because every great appam starts here)
• A splash of coconut milk (for that creamy dreaminess)
• A couple of tablespoons of sugar (sweeten the deal, why don’t we?)
• A pinch of salt (to balance the sweetness)
• A teaspoon of baking soda (the secret fluff factor)
• A dash of cardamom powder (for that aromatic kick)
• Oil for greasing (let’s keep things non-stick)

Instructions

1. Grab a mixing bowl and whisk together the rice flour, coconut milk, sugar, salt, and cardamom powder until smooth. Tip: Let the batter rest for 10 minutes; it makes the appam softer.
2. Heat your appam pan over medium heat and lightly grease each mold with oil. Tip: A well-heated pan ensures the perfect golden crust.
3. Stir the baking soda into the batter right before cooking to activate its fluffiness.
4. Pour the batter into each mold until it’s about three-quarters full. Tip: Don’t overfill; these babies rise like they’ve got something to prove.
5. Cover with a lid and cook for about 2 minutes, or until the edges turn golden and the center is set.
6. Flip each appam carefully and cook for another minute to get that even golden hue.
7. Serve warm and watch them disappear. Perfectly fluffy with a hint of cardamom, these appams are a dream dipped in honey or enjoyed as is.

Perfectly fluffy with a hint of cardamom, these appams are a dream dipped in honey or enjoyed as is. Pair them with a cup of chai for a match made in breakfast heaven.

Vegan Sweet Appam

Alright, let’s dive into the world of Vegan Sweet Appam, where fluffy meets fabulous, and your taste buds throw a little party. This dish is like a hug in food form—warm, sweet, and utterly comforting.

Ingredients

• 1 cup of rice flour (because we’re keeping it gluten-free and groovy)
• A splash of coconut milk (for that creamy dreaminess)
• A couple of ripe bananas (the sweeter, the better—nature’s candy, folks)
• A pinch of salt (to balance the sweetness, like a good friend keeping you in check)
• 1 tbsp of sugar (optional, but hey, we’re not judging)
• A drizzle of coconut oil (for that golden, crispy edge)

Instructions

1. Grab a bowl and mash those bananas like you’re making them regret nothing—smooth with a few lumps is perfect.
2. Stir in the rice flour, coconut milk, salt, and sugar (if using) until you’ve got a batter that’s thicker than a plot twist in your favorite show.
3. Heat a non-stick pan over medium heat and add a tiny drizzle of coconut oil—just enough to make the pan say, “Oh, hello.”
4. Pour a small ladle of batter into the pan, swirling it slightly to get that classic appam shape. Cook for about 2 minutes or until the edges start to look like they’ve had a tan.
5. Flip it with the confidence of a pancake pro and cook for another minute. Tip: If it sticks, your pan’s not hot enough or you’re too eager—patience, grasshopper.
6. Repeat until all the batter is gone, stacking your appams like edible golden coins.

Boom! You’ve just made Vegan Sweet Appam that’s soft in the middle with a slight crispiness on the edges. Serve them warm with a drizzle of maple syrup or a dollop of vegan yogurt for breakfast, dessert, or that 3 PM snack attack. Because let’s be real, these don’t last long enough to see a second serving.

Gluten-Free Sweet Appam

Mmm, have you ever dreamed of biting into a cloud, but like, a delicious, gluten-free cloud that’s also a snack? Welcome to the magical world of Gluten-Free Sweet Appam, where every bite is a fluffy, sweet hug for your taste buds.

Ingredients

• 1 cup rice flour (because we’re keeping it gluten-free and fabulous)
• A splash of coconut milk (for that tropical vibe)
• 2 tbsp sugar (sweetness is non-negotiable here)
• A pinch of salt (to keep things balanced, like a good yoga pose)
• 1/2 tsp baking soda (the secret to our cloud-like dreams)
• A couple of cardamom pods, crushed (for that aromatic whisper)
• Oil for greasing (just a little, we’re not deep-frying our dreams)

Instructions

1. Grab a mixing bowl and whisk together the rice flour, sugar, salt, and baking soda like you’re mixing potions for happiness.
2. Slowly pour in the coconut milk while stirring, until the batter is smoother than your pickup lines. Tip: If the batter feels thicker than your favorite novel, add a tad more coconut milk.
3. Throw in the crushed cardamom and give it one last stir, because flavor is everything.
4. Let the batter sit for 30 minutes. Yes, patience is a virtue, especially in the kitchen.
5. Heat your appam pan or a small non-stick skillet over medium heat (think 350°F) and lightly grease it. Tip: A drop of water should sizzle away—that’s how you know it’s showtime.
6. Pour a small ladle of batter into the pan and swirl it around to form a cute little circle. Tip: Don’t overfill; these babies puff up like they’re trying to escape.
7. Cover with a lid and cook for 2 minutes, or until the edges turn golden and the center is set. No peeking—steam is their best friend.
8. Gently remove your appam and repeat until all the batter is used up. Yes, it’s a labor of love, but oh, so worth it.

Now, these Gluten-Free Sweet Appams are like little edible pillows—soft, slightly sweet, with a hint of cardamom that’ll make you swoon. Serve them warm with a drizzle of honey or alongside a cup of chai for the ultimate comfort food moment. No need for forks; your hands are the best tools here.

Quick Sweet Appam with Yeast

Ready to whip up something delightfully sweet and surprisingly simple? Let’s dive into the world of Quick Sweet Appam with Yeast, where fluffy meets flavorful in a snack that’s bound to steal the show at your next brunch or dessert table.

Ingredients

• 1 cup of rice flour (because we’re keeping it light and airy)
• A splash of coconut milk (for that tropical twist)
• 2 tbsp of sugar (sweetness is non-negotiable here)
• A pinch of salt (to balance the sweet, obviously)
• 1 tsp of active dry yeast (the magic fluff-maker)
• A couple of cardamom pods, crushed (for that aromatic kick)
• 1/2 cup of warm water (not too hot, not too cold, just right)
• A drizzle of oil (for that golden, crispy edge)

Instructions

1. Start by dissolving the yeast and sugar in warm water. Let it sit for about 5 minutes until it’s frothy and smells like a bakery. (Tip: If it doesn’t froth, your yeast might be taking a nap. Try again with fresh yeast.)
2. In a mixing bowl, combine the rice flour, coconut milk, salt, and crushed cardamom. Pour in the yeast mixture and stir until you’ve got a smooth batter. (Tip: A whisk is your best friend here to avoid lumps.)
3. Cover the bowl with a clean towel and let the batter rest in a warm spot for about 1 hour. It should double in size, dreaming of becoming fluffy appams.
4. Heat a non-stick pan over medium heat and give it a light drizzle of oil. Pour a ladleful of batter into the pan, swirling it slightly to form a small, thick pancake. (Tip: Don’t swirl too much, or you’ll end up with a crepe identity crisis.)
5. Cover the pan with a lid and let the appam cook for about 2 minutes, until the edges are golden and the center is soft but cooked through.
6. Flip the appam carefully and cook for another minute, just to kiss the other side with a bit of color.
7. Serve warm, stacked high, with a drizzle of honey or a dollop of your favorite jam. These appams are like little clouds of joy—soft in the center with a slightly crispy edge, perfect for when you need a sweet escape.

Sweet Appam with Coconut Jaggery Filling

Oh boy, have we got a treat for you today! Imagine biting into a fluffy, sweet appam only to discover a heart of molten coconut jaggery goodness. It’s like the appam decided to surprise you with a sweet little secret.

Ingredients

• 1 cup rice flour (because every great appam starts here)
• A splash of coconut milk (for that creamy dreaminess)
• A couple of tablespoons of jaggery (the sweet, unrefined hero)
• A pinch of salt (to balance the sweetness, because we’re all about that balance)
• 1/2 teaspoon baking soda (the magic puff-maker)
• A handful of grated coconut (for the filling that’ll make you swoon)

Instructions

1. Mix the rice flour, coconut milk, and salt in a bowl until you’ve got a smooth batter. Let it sit for 30 minutes because good things come to those who wait.
2. While the batter is resting, melt the jaggery in a pan over low heat, then stir in the grated coconut. This is your filling, so make it with love.
3. After the batter has rested, gently fold in the baking soda. This is where the magic happens, folks.
4. Heat your appam pan over medium heat and pour a ladleful of batter into each mold. Pro tip: Don’t overfill, or you’ll have a sweet mess on your hands.
5. Quickly add a teaspoon of the coconut jaggery filling to the center of each appam. It’s like tucking in a sweet little surprise.
6. Cover and cook for about 2 minutes, or until the edges turn golden and the center is fluffy. Patience is key here.
7. Carefully remove the appams from the pan and serve warm. Warning: They might disappear faster than you can say ‘more please’.

Get ready to fall in love with the contrast of the crispy edges and the soft, sweet center. Serve these beauties with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent twist.

Sweet Appam with Cashew Nuts

Sweet Appam with Cashew Nuts is the kind of dish that makes you forget all about your diet plans. It’s fluffy, it’s sweet, and it’s got that irresistible crunch from the cashews—basically, it’s happiness on a plate.

Ingredients

• 1 cup rice flour (because we’re keeping it real and simple)
• A splash of coconut milk (for that tropical vibe)
• 2 tbsp sugar (sweetness level: just right)
• A pinch of salt (to balance the sweet, duh)
• 1/4 tsp baking soda (the magic fluff maker)
• A handful of cashew nuts (for the crunch factor)
• 1 tbsp ghee (because butter makes everything better)

Instructions

1. Grab a bowl and mix the rice flour, coconut milk, sugar, salt, and baking soda until it’s smoother than your pickup lines.
2. Let the batter sit for 30 minutes. This is the perfect time to ponder why cashews are so addictive.
3. Heat your appam pan over medium heat and brush each mold with ghee. This is non-negotiable for that golden crust.
4. Pour the batter into the molds, filling only halfway. They need room to rise, just like your ambitions.
5. Sprinkle cashew nuts on top of each appam. This is where the magic happens.
6. Cover the pan and cook for about 5 minutes, or until the edges turn golden. Patience is key here.
7. Flip each appam and cook for another 2 minutes. This ensures they’re evenly tanned, no favoritism.
8. Serve hot. The contrast between the soft center and crispy edges is what dreams are made of.

Light, fluffy, and with just the right amount of sweetness, these appams are a textural dream. Try serving them with a drizzle of honey for an extra layer of indulgence, or just eat them straight off the pan—we won’t judge.

Sweet Appam with Raisins

Oh, sweet appam with raisins, you’re the fluffy, golden delight that’s about to make breakfast the best part of our day. Imagine biting into a soft, slightly crispy edge pancake, each bite studded with juicy raisins – it’s like a mini vacation for your taste buds!

Ingredients

• 1 cup of rice flour (because every great appam starts here)
• A splash of coconut milk (for that tropical vibe)
• A couple of eggs (to fluff things up)
• A pinch of salt (because balance is key)
• 1 tbsp sugar (sweetness is non-negotiable)
• A handful of raisins (for those surprise bursts of joy)
• 1/2 tsp baking soda (the secret to lift)
• A drizzle of oil or ghee (for that golden touch)

Instructions

1. In a large bowl, whisk together the rice flour, coconut milk, eggs, salt, sugar, and baking soda until smooth. Tip: Let the batter rest for 10 minutes; it’s like a power nap for fluffier appams.
2. Heat a non-stick pan over medium heat and add a tiny drizzle of oil or ghee. Swirl it around like you’re painting a masterpiece.
3. Pour a ladleful of batter into the pan, sprinkle a few raisins on top, and cover with a lid. Cook for 2 minutes or until the edges turn golden. Tip: Peek under the lid after 1.5 minutes; patience is a virtue, but so is not burning breakfast.
4. Flip the appam carefully and cook for another minute uncovered. Tip: If it sticks, it’s not ready to flip. Give it another 30 seconds.
5. Serve hot off the pan. How about stacking them high and drizzling with honey for extra decadence? Happy munching!

Heavenly is the word for these appams – crispy on the outside, pillowy inside, with raisins that pop like little flavor fireworks. Serve them with a dollop of yogurt or a smear of jam, and watch them disappear before your eyes.

Sweet Appam with Saffron

Dive into the world of sweet, fluffy appams with a luxurious twist of saffron, because why settle for ordinary when you can have extraordinary? This dish is like a warm hug from your grandma, if your grandma was a Michelin-starred chef with a penchant for saffron.

Ingredients

• 1 cup rice flour (because we’re keeping it simple)
• A splash of coconut milk (the creamier, the better)
• A pinch of salt (just to keep things interesting)
• 1 tbsp sugar (sweetness is non-negotiable here)
• A couple of saffron strands (for that opulent golden hue)
• 1/2 tsp baking soda (the secret to fluffy perfection)
• A dollop of ghee (because butter makes everything better)

Instructions

1. Start by soaking the saffron strands in 2 tbsp of warm water for about 10 minutes. This little patience test unlocks their full flavor and color.
2. In a mixing bowl, combine the rice flour, coconut milk, salt, sugar, and the saffron water. Whisk until you’ve got a smooth batter that’s just thick enough to coat the back of a spoon.
3. Let the batter rest for 30 minutes. Yes, waiting is part of the recipe, but it’s worth it for the texture.
4. After the wait, stir in the baking soda. Watch as the batter gets all bubbly and excited, just like you should be.
5. Heat a non-stick pan over medium heat and brush it with ghee. Pour a ladleful of batter into the center, then swirl the pan to spread it into a nice, even circle.
6. Cover with a lid and let it cook for about 2 minutes, or until the edges start to lift and the center is set. No peeking, or you’ll let the steam escape!
7. Flip the appam and cook for another minute, just to get that perfect golden kiss on the other side.
8. Serve hot, because patience has its limits. Drizzle with a bit more coconut milk or a sprinkle of sugar if you’re feeling fancy.

Perfectly golden, with a delicate crisp edge giving way to a soft, spongy center, these appams are a symphony of textures. Serve them stacked high like pancakes at a brunch that suddenly got a whole lot more interesting, or enjoy them one by one, savoring each saffron-infused bite.

Sweet Appam with Vanilla Essence

Kickstart your morning with a twist by whipping up these fluffy, sweet appams infused with a hint of vanilla essence. Perfect for those who like their breakfast with a side of whimsy and a dash of sweetness!

Ingredients

• 1 cup rice flour (because every great appam starts here)
• A splash of coconut milk (for that creamy dreaminess)
• 2 tbsp sugar (sweetness level: just right)
• A pinch of salt (to balance the sweet)
• 1/2 tsp baking soda (the fluff maker)
• A couple of drops of vanilla essence (for that aromatic charm)
• Oil for greasing (no sticking allowed)

Instructions

1. In a mixing bowl, combine the rice flour, coconut milk, sugar, and salt. Whisk until smooth. Tip: Let the batter rest for 10 minutes for fluffier appams.
2. Add the baking soda and vanilla essence to the batter. Mix well. Tip: The vanilla essence is your secret weapon; don’t skimp on it.
3. Heat a non-stick appam pan or skillet over medium heat (350°F). Lightly grease with oil. Tip: A well-heated pan ensures golden edges.
4. Pour a ladleful of batter into the pan. Swirl gently to spread. Cover and cook for 2 minutes until the edges turn golden.
5. Flip the appam and cook for another minute. No peeking! This ensures even cooking.
6. Repeat with the remaining batter. Serve warm. Tip: Stack them high for an Instagram-worthy breakfast.

Crave-worthy and cloud-like, these sweet appams with vanilla essence are a game-changer. Drizzle with honey or serve with a dollop of whipped cream for an extra indulgent treat. Who said breakfast can’t be dessert?

Sweet Appam with Chocolate Drizzle

Just when you thought appam couldn’t get any better, we’re throwing chocolate into the mix. This Sweet Appam with Chocolate Drizzle is your ticket to breakfast bliss or a sneaky dessert that’ll have everyone asking for seconds.

Ingredients

• 1 cup rice flour (because every great appam starts here)
• A splash of coconut milk (the creamier, the better)
• A couple of tablespoons of sugar (sweetness is non-negotiable)
• A pinch of salt (to balance the sweet, duh)
• 1/2 teaspoon baking soda (for that perfect fluff)
• A handful of ripe bananas, mashed (for a fruity twist)
• 1/2 cup dark chocolate chips (because chocolate makes everything better)
• A drizzle of coconut oil (for that golden crisp)

Instructions

1. In a large bowl, whisk together the rice flour, coconut milk, sugar, salt, and baking soda until smooth. Tip: Let the batter sit for 10 minutes; it makes the appam lighter.
2. Fold in the mashed bananas gently. Tip: Overmixing can make the appam dense, so keep it chill.
3. Heat a non-stick pan over medium heat and brush with coconut oil. Pour a ladleful of batter, swirl to spread evenly, and cook for 2 minutes until the edges lift. Tip: No peeking! Let it cook undisturbed for that perfect golden bottom.
4. Flip and cook for another minute. Repeat with the remaining batter.
5. Melt the chocolate chips in a microwave in 30-second bursts, stirring in between, until smooth. Drizzle over the warm appam.

These appams are a dreamy mix of crispy edges and soft, banana-infused centers, with the chocolate drizzle taking it over the top. Try stacking them high with extra chocolate and a side of fresh berries for an Instagram-worthy breakfast.

Conclusion

We hope this roundup of 20 delicious sweet appam recipes inspires your next kitchen adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!