Appam/ Paniyaram  – a traditional everyday breakfast dish from South Indian cuisine.

Appam/ Paniyaram is a breakfast/ tea-time snack made by steaming  idli batter in Paniyaram pan. Appams can be made both in sweet and savory version. Sweet appams can be made by adding jaggery to the idli batter. I usually make appams with the leftover idli batter as a tea-time snack.

The appams turn out crispy, delicious and tastes great with coconut chutney. Some other appam recipes in this blog are instant rava appam and jackfruit appam.


2 cups Idli batter
1 Onion, chopped (pyaaz)
1/2 tsp Mustard seeds (rai/ sarson)
1 tsp Split black gram (Udad dal)
1 green chilly, chopped (hari mirch)
few Curry leaves (kadi patta)

1 tbsp Oil (tel)
Salt as per taste (namak)



  • Heat oil in a pan.
  • Add udad dal and saute.
  • Add the mustard seeds, chopped green chilly and  curry leaves.
  • Add the finely chopped onion and cook for 3 to 5 minutes.
  • Add the onion mixture  and salt to the idli batter and mix it well.
  • Heat the appam skillet (also known as appam patra or paniyaram pan).
  • Add a drop of oil in each of its grooves.
  • When the oil heats up, add a spoon full of the above batter in each of the paniyaram grooves.
  • Cover the skillet with a lid and let the appams cook for 3 to 5 minutes.
  • Flip the appams with the help of a spoon or knife and cook for another 2 minutes.
  • Serve hot with chutney.