Kannur Appam | Kannur Special Pancharappam


Kannur Appam is a tasty snack quite popular in Kannur regions, commonly relished over a cup of hot tea. When you think about Kannur, a place in northern Kerala, a few nostalgic memories rush to my mind like the traditional thalassery biriyani, pathiri, pazham nirachathu etc. Quite popular for a wide array of delicious delicacies, Kannur Special Pancharappam is a delectable snack for its awesome sweet flavor. This is one of the traditional styled authentic snacks from the city of Looms and Lores. I always remember relishing these snacks during my childhood days when my aunt residing in Malabar visited us. She was a foodie and she never forgets to bring Kannur Special Pancharappam that we liked. It was her preparation and she knew that these soft and spongy rice balls are good for us. After school evenings were specially reserved for this. My mom is relieved of work and she makes it sure that we enjoy a glass of milk too.

Now my aunt has grown old and I am a housewife. After my marriage the first thing I did was, I collected the recipe of Kannur Appam from her. It was an instant hit at my in-laws house. Now this is my child’s favorite snack and he stays away from all junk snacks. Preparing the sweet flavored crispy Kannur Special Pancharappam is worth the effort and I want you to try the recipe at home. And don’t forget to send me feedback that will motivate me to post similar Malabari snacks. The carbohydrate rich snack provides sufficient energy for your body. One vital point you have to keep in mind is that the batter should be of a coarse texture and should be kept aside for 8 hours. You can explore a well detailed Kannur Appam recipe here.

Kannur Appam | Kannur Special Pancharappam

Course Snack
Cuisine Kerala


  • 1 cup Raw rice Wash well and soak 1 cup of raw rice for about 4 hours in water.
  • 3/4 cup Sugar
  • 1 cup Cooked rice
  • 1/4 cup Maida
  • 1/2 tsp Salt
  • 3/4 cup Water
  • 1/4 tsp Baking soda
  • Cooking oil As reqd


  • Wash the soaked raw rice and add it into a bowl. Then add cooked rice into it.
  • Add maida and salt.
  • Add sugar.
  • Add required water and blend it into a thick paste.The final batter should be of a coarse texture,  semi thick(not too thin nor too thick) with dropping consistency. Transfer it to a bowl, add a pinch of baking soda and keep aside for 8 hours.
  • After 8 hours, heat the paniyaram pan/unniyappam chatti with some oil/ghee in each hole and fill 3/4th of the hole with prepared batter.
  • Cook in low-medium flame until small holes appears on top (before it turns golden brown in color). Now flip the appam using the spatula or spoon and cook the other side until the sides turn golden brown. Check by inserting a toothpick in the center and it should come out clean, with no raw batter sticking to it.
  • Enjoy them hot!
Tried this recipe?Let us know how it was!

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