Traditional Chettinad black rice appam paired with coconut milk, a wholesome fermented Tamil breakfast dish.
Appam, Breakfast and Dinner Recipes, Kavuni arisi Recipes, Recipes

Kavuni appam, How to make Black Rice Appam, Chettinad Appam

Kavuni Appam is a soft, fermented appam made using black kavuni rice, an ancient grain once reserved for royalty in Tamil Nadu. With its striking purple hue, gentle chew, and naturally nutty aroma, this appam stands apart from the regular white rice version. The kavuni rice not only gives it a gorgeous color but also infuses the appam with a deep, earthy flavor that’s both comforting and nutritious.

Unlike crispy dosas or dense adais, these appams are soft in the center with a subtle fermented tang — light on the stomach yet filling. Paired with freshly extracted sweet coconut milk, this becomes a soulful, heritage-style dish that feels both festive and grounding.


Whether enjoyed for a weekend breakfast or as a revival treat for elders, Kavuni Appam is proof that simple ingredients, when treated with love and patience, create magic on a plate.

I’ve always been a big fan of appams — soft, pillowy, and full of soul. But when I tried making them with Kavuni arisi (black rice) last week, it was a whole new level of love. I’ve experimented with many grains for appam over the years, but this one completely won my heart — not just for its taste, but for its beautiful deep hue, rich aroma, and wholesome feel.

The batter fermented like a dream, and the appams turned out so soft and aromatic that I honestly couldn’t wait to share this with you all. If you love traditional tiffin with a twist — this one’s for you.

Bite of History – Kavuni appam

Kavuni rice, also known as “Kavuni Arisi,” traces back to the royal kitchens of the Chettinad region. Historically reserved for kings and temple offerings, this heirloom grain was prized for its striking color, strength-giving properties, and natural sweetness.

Appam made with kavuni rice isn’t common in modern kitchens — but in the past, it was often paired with fresh coconut milk during special occasions, especially in Tamil Muslim households and rural Chettinad homes.

By reviving it in this soft, fermented form, we honor not just a grain, but a way of cooking that celebrates patience, tradition, and nourishment.

Jump to Recipe

Ingredient Roles – Black Rice Appam

IngredientRole in the Recipe
Kavuni Arisi (Black Rice)The star grain — adds deep purple color, earthy aroma, and nutritional richness (iron, antioxidants). Gives body and mild chew.
Raw Rice (Ponni/Idli Rice)Balances texture — helps soften the batter and supports fermentation.
Urad DalAdds fluffiness, softness, and natural fermentation support. Helps in puffing the appam.
Fenugreek SeedsBoosts fermentation, adds subtle bitterness that rounds flavor. Also aids in digestion.
SaltEnhances overall flavor and controls fermentation rate.
Oil/GheeUsed for greasing the pan and crisping edges. Ghee adds aroma if using the sweet version.
Palm Jaggery + Coconut Milk (for serving)
Traditional drizzle to sweeten and complete the dish in a soulful way.

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Kavuni appam, How to make Black Rice Appam, Chettinad Appam
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Kavuni appam, How to make Black Rice Appam, Chettinad Appam

Recipe by Sandhya Riyaz
5.0 from 2 votes
Course: Breakfast, TiffinCuisine: Tamil, South Indian, ChettinadDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

25

minutes
Soaking Time

6

hours
Fermenting time

6- 8

hours

A soft, fermented appam made with kavuni arisi (black rice) and fresh coconut milk — a nutritious, traditional Tamil breakfast with rich flavor and heritage charm.

Ingredients for Chettinad Kavuni Arisi Appam

  • 1 cup, 1 Kavuni Arisi (black rice)

  • 1 cup, 1 Raw rice (ponni/idli rice)

  • ½ cup, ½ Whole Urad dal

  • ½ teaspoon, ½ Fenugreek seeds

  • 2 tablespoon, 2 Poha/ Aval

  • Salt, to taste

  • Water as needed

  • 3 tablespoon, 3 Oil or ghee, to cook

  • 1 teaspoon, 1 Sugar

  • ¼ cup, ¼ Coconut Milk

Directions to make Kavuni Appam

  • Soak and Grind
    Rinse and soak black rice, raw rice, aval/ poha and ura d dal together for 5–6 hours.
    Grind soaked urad dal (with fenugreek seeds),poha, black rice + raw rice to a slightly coarse batter.
    TIP: Grind the soaked ingredients to a slightly coarse batter — like fine rava. This helps the appam turn soft with a gentle bite, without feeling dense or sticky.
  • Ferment
    Transfer the batter to a bowl add salt, mix well. Allow the batter to ferment overnight or 6–8 hours.
  • Final Touch Before Cooking
    Once the batter is fermented, give it a gentle mix. Then add 1 teaspoon sugar and ¼ cup fresh coconut milk — this boosts the flavor and softens the appam beautifully. Mix well before pouring into the pan.
  • Make Appams
    Heat an appam kadai (regular flat dosa pan).
    Grease with oil/ghee. Pour a ladle of batter. Cover with lid and cook on medium-low heat.
    Once holes form on top and bottom is golden, or cook only one side with lid on. Each appam takes about 2 minutes to cook. Remove when fully cooked and soft. Repeat until all batter is done.

Notes

  • 1 cup = 250 ml

Directions to make Black rice appam with step by step images

  • Soak
    Rinse and soak black rice, raw rice, aval/ poha and urad dal together for 5–6 hours.
  • Grind
    Grind soaked urad dal (with fenugreek seeds if using), poha/ aval, black rice + raw rice to a slightly coarse batter.
    TIP: Grind the soaked ingredients to a slightly coarse batter — like fine rava. This helps the appam turn soft with a gentle bite, without feeling dense or sticky.
  • Ferment
    Transfer the batter to a bowl add salt, mix well. Allow the batter to ferment overnight or 6–8 hours in a warm place. See the batter has risen well.
  • Final Touch Before Cooking
    Once the batter is fermented, give it a gentle mix. Then add 1 teaspoon sugar and ¼ cup fresh coconut milk — this boosts the flavor and softens the appam beautifully. Mix well before pouring into the pan.
  • Make Appams
    Heat an appam kadai (regular flat dosa pan).
    Grease with oil/ghee. Pour a ladle of batter. Cover with lid and cook on medium-low heat.
    Once holes form on top and bottom is golden, or cook only one side with lid on. Each appam takes about 2 minutes to cook. Remove when fully cooked and soft. Repeat until all batter is done.
Soft kavuni appam made with black rice served with coconut milk, a traditional South Indian breakfast recipe.
Soft and Spongy Kavuni Appam/ Chettinad Appam/ Black Rice Appam By Sandhya Riyaz

Pro Tips for Soft & Flavorful Kavuni Appam

  • Grind Slightly Coarse: Don’t over-grind the kavuni rice — a mildly coarse texture gives that perfect rustic bite and avoids a gummy feel.
  • Use Fresh Coconut Milk in Batter: Just 2–3 tbsp of first-pressed coconut milk in the batter makes the appam incredibly soft and flavorful without thinning it too much.
  • Ferment Overnight, Not Too Long: Kavuni batter ferments slower than white rice. 6–8 hours in a warm place is ideal. Over-fermentation may make the appam sour.
  • Grease the Pan Well: Black rice batter can stick more than regular rice — use ghee or sesame oil to grease the appam/paniyaram pan for easy release and golden edges.
  • Rest the Batter Before Cooking: After fermentation, give the batter 10–15 minutes of resting time. This relaxes the structure and helps even cooking.
  • Cook Covered on Low Flame: This helps the appam puff gently and cook through without burning the bottom.
  • Serve Immediately: Kavuni appam is best when hot or warm. Serve with coconut milk poured on top or on the side, not straight from the fridge.

Serving Suggestion

  • Kavuni appam tastes best when served warm — fresh off the pan, with freshly extracted coconut milk drizzled on top or served on the side. You can gently warm the coconut milk but avoid boiling to preserve its delicate sweetness.
Gluten-free kavuni appam made with kavuni arisi and coconut milk, a Tamil traditional recipe rich in nutrients.
Soft and Spongy Kavuni Appam/ Chettinad Appam/ Black Rice Appam By Sandhya Riyaz

FAQs – Kavuni Appam with Coconut Milk

Q: Can I use only black rice for making appam?

A: While you can, mixing kavuni rice with raw rice gives a better balance of softness and structure. Using only kavuni may make the appam too dense or chewy.

Q: How much coconut milk can I add to the kavuni appam batter?

A: About 2–3 tablespoons per 2 cups of batter is perfect. It softens the appam without making the batter watery.

Q: Why didn’t my kavuni appam turn soft?

A: Possible reasons include under-fermented batter, skipping urad dal, or over-grinding the rice. Also ensure you cook it on low flame, covered.

Q: Can I serve kavuni appam with jaggery syrup instead of coconut milk?

A: Yes! You can drizzle panai vellam syrup or mix it into coconut milk for a traditional sweet pairing.

Q: Is kavuni arisi good for health?

A: Absolutely. It’s rich in iron, antioxidants (anthocyanins), and fiber — great for heart health and digestion. It’s also naturally gluten-free.

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