The Great Appalam Debate
Ask ten South Indians how to cook appalam and you'll get ten different answers — all passionate. The truth is, there's no single "best" method. Each technique produces a different texture and flavour profile. Here's our breakdown of the top five methods.
1. Deep Frying (The Classic)
Best for: Maximum puff and crispiness
How: Heat oil to 180°C. Drop in appalam and press gently with a spatula. It puffs up in 10-15 seconds. Flip once. Remove and drain on paper towel.
Result: Golden, perfectly puffed, melt-in-mouth crispy
Tip: The oil must be at the right temperature — too cool and the appalam absorbs oil; too hot and it burns.
2. Roasting on Open Flame
Best for: Authentic flavour with no oil
How: Hold appalam with tongs directly over a medium gas flame. Rotate constantly until white spots appear and the whole appalam turns lightly golden and crispy.
Result: Smoky, charred edges, rustic flavour
Tip: Keep moving — sections can burn in under a second.
3. Microwave
Best for: Quick, healthy, hands-free
How: Place on a microwave-safe plate. Microwave on high for 30-45 seconds (may vary by wattage). No oil needed.
Result: Crispy with a slightly different texture than fried
Tip: Do one at a time for even cooking. Watch it — microwaves vary greatly.
4. Air Fryer
Best for: Healthy, consistent results
How: Preheat air fryer to 200°C. Place appalam flat (may need to break if too large). Cook for 2-3 minutes.
Result: Crispy, healthy, minimal oil needed
Tip: Light spray of oil can improve texture.
5. Tawa / Dry Pan
Best for: Easy, no-oil stovetop method
How: Heat a dry tawa to medium-high. Place appalam flat and press with a cloth or spatula. Flip when white spots appear. Remove when evenly crispy.
Result: Flat, even crisp with subtle char
Tip: Good for even cooking without a gas flame.
Our Recommendation
For everyday health-conscious eating, we recommend the microwave or air fryer method. For special occasions and the most authentic experience, nothing beats a deep-fried Nanmai Appalam.
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