Appam is a bowl-shaped rice pancake with a soft, spongy centre and thin, lacy, slightly crisp edges, made from a fermented batter of rice and coconut. It is most often eaten at breakfast or dinner alongside a mild stew of vegetables, chicken, or mutton, simmered gently in coconut milk with whole spices such as cinnamon, cloves and cardamom. The pairing works because the appam itself is only lightly sweet and unsalted, so it soaks up the fragrant, slightly sweet stew without overwhelming it. Found in homes, small breakfast joints and hotel buffets alike, appam with stew is one of the dishes most visitors associate with everyday Kerala cooking.
How Appam Is Made
The batter for appam is prepared by soaking raw rice, sometimes with a little cooked rice or coconut, and grinding it fine with coconut milk. Traditionally, a small amount of toddy (palm wine) was added for fermentation, though most home cooks today use yeast or simply let the batter rest overnight to ferment naturally.
The fermented batter is poured into a small, rounded appachatti (appam pan) and swirled so it spreads thin at the edges and pools thicker in the centre. Covered briefly, it cooks until the edges turn golden and lacy while the middle stays soft and spongy, almost like a savoury pancake meeting a steamed cake.
- Good fermentation gives the appam its characteristic tang and airy texture
- The pan must be well seasoned so the lace edges lift off cleanly
Stew Variations Across Kerala
The stew served with appam changes depending on the household and the region. In Central Kerala and among the Syrian Christian community, chicken or mutton stew with potatoes, coconut milk and whole spices is common, especially for festive breakfasts and Christmas morning meals.
Vegetable stew, made with carrots, beans, potatoes and green peas in a lightly spiced coconut milk gravy, is the everyday version served in most homes and vegetarian restaurants. Some coastal households make a simpler egg stew.
- Malabar-style stews sometimes use a touch more black pepper and fewer whole spices
- Coconut milk is usually added in two extractions — thick milk added last to avoid curdling
Where to Try Appam with Stew in Kerala
Appam with stew is widely available across Kerala, from humble tea shops opening at dawn to upscale hotel breakfast spreads. Kottayam and the surrounding Central Kerala towns, home to a large Syrian Christian population, are known for particularly good versions of chicken and mutton stew.
Homestays in Kumarakom, Alleppey and the backwater belt often serve appam and stew as part of a traditional breakfast, giving visitors a genuine home-style experience. In Kochi, older Fort Kochi cafes and Syrian Christian-run eateries are reliable places to sample it.
- Ask for it fresh — appam is best eaten hot off the pan
- Vegetarian stew is easy to find in almost any Kerala restaurant
Traveller Tips
- Best eaten fresh and hot, as appam turns chewy once cold
- Vegetable stew versions are widely available for vegetarians
- Mildly spiced — a good introduction to Kerala food for first-time visitors
- Often served for both breakfast and dinner in Kerala homes
Frequently Asked Questions
Is appam always made with coconut milk?
Most recipes include coconut milk in the batter or added to enrich it, though some simpler versions use only rice and water.
Is appam with stew vegetarian?
It can be either — the appam itself is vegetarian, and the stew is made in both vegetable and meat versions.
What is the best time to eat appam with stew?
It is traditionally eaten at breakfast or as a light dinner, especially in Central Kerala Christian households.
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