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.

Ingredient Roles – Black Rice Appam

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.

FAQs – Kavuni Appam with Coconut Milk

Breakfast recipes