Karupatti Appam

karupatti appam (2)
Recipe for karupatti appam. Sweet appam made with fermented rice batter and palm sugar syrup. Recipe with video.

Karupatti Appam – Sweet Appam is a popular dish famous among the Sourashtrian community in Madurai. This has also become a very famous street side snack in the city. Fermented rice batter is mixed with palm sugar syrup and made into appams. Traditionally parboiled rice is used for making the batter. Some people use a combination of parboiled rice and raw rice. I have used 100% parboiled rice in the recipe. Parboiled rice ferments well and the resultant appams are very soft and fluffy. This is traditionally served for breakfast along with other items. The same batter can be used for making sweet karupatti paniyaram too.

I have used regular parboiled rice (Rajabhogam variety) today. Parboiled Ponni rice / Idli Rice can be used too.

I have made the appam in a cast iron skillet. If the appams are sticking while making, brush the pan with little oil or ghee before pouring the batter on the skillet. Always cook the appams on a low flame.

While grinding the batter, do not add a lot of water to grind. We need a thick batter. We will be diluting the batter later with palm sugar syrup. So the batter will become thin after adding the syrup.

If you want a really sweet appam, add around 1/4 cup of plain sugar while making the syrup. I add the extra sugar when I am making the dish for kids or have guests at home. This is purely optional. Adjust the sweetness according to your taste.

Some people also add a little bit of fresh shredded coconut or fresh coconut milk to the batter. It is a nice variation and adds a creamy richness to the appam.

Here are some of the things you can buy online for making this recipe.
Parboiled Rice – Idli Rice
Palm Sugar
Dry Ginger Powder

Here is the video of how to make Karupatti Appam

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Karupatti Appam

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Recipe for karupatti appam. Sweet appam made with fermented rice batter and palm sugar syrup. Recipe with step by step pictures and video.

  • Total Time: 3h20m
  • Yield: 12 small appams 1x



For the Batter

1 cup parboiled rice
2 tablespoon unpolished white urad dal
1/8 teaspoon fenugreek seeds
1/3 cup water

For the Palm Sugar syrup

1/2 cup water
1/2 cup palm sugar
1/4 teaspoon cardamom powder
1/4 teaspoon dry ginger powder
1/4 teaspoon salt

For making the appam

23 tablespoon unsalted butter


Take a bowl and add in the rice, dal and the fenugreek seeds. Wash the rice mixture in water for 2-3 times till the water runs clear. Soak the rice mixture in water for 3-4 hours.

Drain the water from the mixture and add it to a mixie. Add one third cup of water and grind to a smooth paste. Do not add a lot of water while grinding. Grind to a thick paste.

Transfer the batter from the mixie to a bowl. Cover the bowl with a lid and ferment for 6-8 hours.

Making the syrup : Heat half a cup of water in a pan. Add in the palm sugar. Boil till the palm sugar is melted. Strain the syrup to a small bowl. Add in the cardamom powder and the dry ginger powder. Whisk well to combine. Let the syrup cool completely.

Add in the cooled syrup to the fermented batter. Adjust the batter consistency by adding water if need be. The batter should resemble the texture of thick paint. Add in the salt and mix well to combine.

Heat a pan on low flame. Gently pour a ladle of the batter on the center of the pan. Do not spread. The batter will spread itself. Cover the skillet with a lid and cook on low flame for a minute.

Open the lid and spread a small dollop of butter. The appam is cooked only on one side. Remove the appam from the pan and serve hot.

Add extra butter while serving.

  • Author: Suguna Vinodh
  • Prep Time: 3h
  • Cook Time: 20m

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