Egg Appam
Lacy, bowl-shaped appams with a soft, spongy center and crisp edges, each finished with an egg cooked right into the middle. This Kerala favorite makes a comforting breakfast or light meal with just a little chutney or stew on the side.
For 4 servings
- prep · ~240 min
Soak the rice.
Wash the raw rice well and soak it in enough water for 4 hours. Drain fully before grinding.
- mix · ~8 min
Grind the batter.
1.Add the soaked rice to a blender with grated coconut, cooked rice, sugar, and instant yeast.2.Pour in most of the water and grind until very smooth.3.Add the remaining water as needed to make a flowing batter that is thinner than dosa batter but not watery.4.Stir in the salt and mix well.TIPA smooth batter helps create soft centers and delicate lacy edges. - rest · ~480 min
Ferment the batter.
Cover the batter and leave it in a warm place for 8 hours, or until slightly risen and airy. Stir gently once before making the appams.
TIPDo not over-stir after fermentation or the batter will lose some of its lightness. - prep · ~1 min
Get the pan ready.
Heat an appam pan over medium heat and lightly grease it with a few drops of oil.
- assemble · ~1 min
Pour and swirl the appam.
Pour a ladle of batter into the hot pan and quickly swirl the pan so the batter coats the sides in a thin layer while a little batter settles in the center.
- assemble
Crack an egg into the center.
Crack 1 egg into the thick center of the appam. Sprinkle a tiny pinch of black pepper over the egg.
- steam · ~4 min
Cover and cook the egg appam.
Cover the pan and cook on low to medium heat until the edges are crisp, the appam is set, and the egg is cooked to your liking, about 3 to 4 minutes.
TIPKeep the heat gentle so the bottom does not brown too fast before the egg sets. - serve · ~10 min
Lift out and repeat.
Remove the egg appam carefully and make the remaining appams the same way with the rest of the batter and eggs. Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter should flow easily and coat the pan in seconds; if it sits thickly, add a spoon or two of water before the next appam.
- 2Let the pan get properly hot before pouring, then swirl immediately so you get thin lacy sides and a fluffy center.
- 3Stir the fermented batter very gently between appams so you keep the trapped air that makes the center soft.
- 4Crack the egg into a small bowl first if you want to avoid broken shells and place the yolk neatly in the middle.
- 5Keep the flame low after adding the egg; high heat can overbrown the base before the egg white turns opaque.
- 6For a runnier yolk, uncover as soon as the white sets; for a firmer top, cook covered a little longer without raising the heat.
- 7Batter can be refrigerated after fermentation overnight; bring it closer to room temperature and adjust with a splash of water before using.
Adapt it for your goals.
Masala-egg
Scatter finely chopped onion, green chilli, and curry leaves over the egg before covering for a more savory Kerala tea-shop style finish.
soft yolkSoft-yolk
Cook just until the white is set and the yolk stays runny, ideal if you like the yolk to mix into the soft appam center.
well doneWell-done
Cover and cook a little longer for a fully set egg, useful for kids, meal prep, or anyone who prefers a firmer topping.
vegetarian no eggVegetarian-no-egg
Make plain appams with the same batter and serve with vegetable stew or coconut chutney if you want the classic appam without eggs.
Why this is on our healthy list.
Protein from Eggs
Each appam is topped with egg, which adds satisfying protein and makes this breakfast more filling than plain appam alone.
Fermented Rice Batter
The fermented batter is light and airy, which helps create a softer texture that many people find easier to enjoy than dense flatbreads.
Coconut-Based Energy
Fresh coconut contributes richness and flavor along with natural fats that make the appam more satisfying.
Frequently asked questions
The batter is likely too thick or the pan was not hot enough. Use a flowing batter and swirl immediately after pouring.
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