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Appam recipe without yeast

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AppamAppam recipe – without yeast. Rice, urad dal and fenugreek seeds as main ingredients. Fenugreek seeds helps batter to ferment well and gives porous texture.This is my way of making appam,we all like it to have with coconut milk sweetened with jaggery and flavoured with cardamom!  This may not be the authentic way of making appam with yeast or coconut/coconut milk, but it’s a fool proof recipe, which gives you soft,crisp and lacy appams. The fenugreek seeds and aval(poha) does the magic.

If you want coconut in this same recipe, just add 1/4 cup of grated coconut while grinding. (Or)

You can add little coconut milk just before making the appam.

Appam
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Appam recipe

Appam recipe - without yeast. Rice, urad dal and fenugreek seeds as main ingredients. Fenugreek seeds helps batter to ferment well and gives porous texture.
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 2 minutes
soaking + batter resting time 3 hours
Total Time 32 minutes
Servings 30

Ingredients

  • Raw rice - 1 & 1/2 cup
  • Idli rice - 1 & 1/2 cup
  • Urad dal/vellai ulundhu whole - 1/8 cup
  • Fenugreek seeds/vendhayam - 1 tbsp
  • Salt - As needed
  • Cooked rice or Poha/aval - 1/4 cup
  • Cooking soda - 1 generous pinch

Instructions

  • You can soak and grind everything together too. But make sure it is ground really smooth.
  • (OR) Soak both rice, dal in one vessel along with poha and urad dal, fenugreek seeds in another vessel for 3 hrs. First grind fenugreek till smooth and fluffy adding around 1/2 cup water,then add rest of the soaked items, enough water and grind till smooth.
  • Mix salt and keep for fermentation overnight.Batter should be little bit watery than idly batter (just pouring consistency) and should not be heavy,should be light.
  • So take required amount of batter, add water or coconut milk for authentic taste to dilute it.
  • Before you decide to make aapam,add the cooking soda and stir well.
  • Heat a heavy bottomed kadai and pour 1 1/2 laddle of batter.Just spread in the sides of the pan like we spread dosa,leaving little batter still in the middle( I find this method easier and quicker).This will give you thin edges,just like if we rotate the pan.
  • If  you are convenient in rotating the pan,then hold the two sides of the pan and rotate in a circular motion to get a thin edge.
  • If you use oil just drizzle a few drops after u make the aapam,if you do so before then batter will not spread evenly.
  • Cook covered in a medium low flame and serve hot with your choice of side dish,stew or kurma or simply coconut milk!

Notes

If the batter is too thick,it won't get cooked properly in the middle, so dilute with water/ coconut milk for a pouring consistency. Add sodium bi carbonate carefully, don't add too much as it will lead to appam stick to the pan! At times I even skip adding cooking soda. Just make one and see if you get good holes as it gets cooked. If its fine, no  need to add cooking soda. If takes long time to cook, add cooking soda.

Appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs     |  Cook time: 3 mins per appam    |  Makes: 20

Check out this vegetable stew for side dish

Ingredients

Raw rice(I use basmati rice) – 1 & 1/2 cup

Idly rice – 1 & 1/2 cup

Urad dal/vellai ulundhu(whole) – 1/8 cup

Fenugreek seeds/vendhayam – 1 tbsp

Salt – As needed

Cooked rice or Poha/aval – 1/4 cup

Cooking soda – 1 generous pinch

 

 

Method:

  1. You can soak and grind everything together too. But make sure it is ground really smooth.
  2. (OR) Soak both rice, dal in one vessel along with poha and urad dal, fenugreek seeds in another vessel for 3 hrs. First grind fenugreek till smooth and fluffy adding around 1/2 cup water,then add rest of the soaked items, enough water and grind till smooth.
  3. Mix salt and keep for fermentation overnight.fermented batter
  4. Batter should be little bit watery than idly batter (just pouring consistency) and should not be heavy,should be light. So take required amount of batter, add water or coconut milk for authentic taste to dilute it.
  5. Before you decide to make aapam,add the cooking soda and stir well.
  6. Heat a heavy bottomed kadai and pour 1 1/2 laddle of batter.pour in kadai
  7. Just spread in the sides of the pan like we spread dosa,leaving little batter still in the middle( I find this method easier and quicker).how to spread
  8. This will give you thin edges,just like if we rotate the pan. If  you are convenient in rotating the pan,then hold the two sides of the pan and rotate in a circular motion to get a thin edge.
  9. If you use oil just drizzle a few drops after u make the aapam,if you do so before then batter will not spread evenly.I love mine browned
  10. Cook covered in a medium low flame and serve hot with your choice of side dish,stew or kurma or simply coconut milk!

Notes:

  • If the batter is too thick,it won’t get cooked properly in the middle, so dilute with water/ coconut milk for a pouring consistency.
  • Add sodium bi carbonate carefully, don’t add too much as it will lead to appam stick to the pan! At times I even skip adding cooking soda. Just make one and see if you get good holes as it gets cooked. If its fine, no  need to add cooking soda. If takes long time to cook, add cooking soda.

Appam-recipe
I like mine,slightly browned and crisp,so after I  open the lid,I keep the flame in high to turn it brown,so its ur choice to brown it and have it crispy or have it soft and white…
aapam reflection

Reader Interactions

Comments

  1. AApam looks ..slurrp..I can't even complete my sentence and I am all drooling…..

    Congratulations on your award and thanks for thinking of me..

    Reply

  2. Hey Awesome ..Thats the gorgeous pics ever ..I love that small 2nd pic awsome girl ..
    Hey congrats on ur Award ..Nice to know about u ! Thanks for sharing with me dear soo sweet of u !

    Reply

  3. Congrats on your well deserved award. Aapam looks delicious,all your recipes have real step by step instructions. I think even a person without any knowledge of cooking can easily manage looking at your posts. You really rock, keep going.

    Reply

  12. Hi Raji,
    Aapms look yumm, very thoughtful of u to have put up the detailed pictorial 🙂 ur method seems easy, thanks
    Congratulations on ur well deserved award!! and it was nice getting to know more about u 🙂
    Enjoy the award!
    TC

    Reply

  21. hi raks, thank you so much for remembering me!!, as always your photos rock, as Mangala said i too did love the 2nd small picture, that is simply superb, love aapams, i have never had it with coconut milk!!, must try it sometime, my hubby might enjoy it!! OMG!, i would have forgotten rocking over my award, congrats on your award, actually i do not no if i deserve it, my blog is really not anyway near yours…, & thanks for sharing it with me…

    Reply

  23. looks soooo yummy. even I like all my dosas, aapams etc crispy and brown!

    I have a useless mixer here – which will not grind anything!! I am thinking of making aapam with rice flour!

    Reply

  27. Appam is delicious.. i tried out one last week it ddidnt come out well.. will try your version.. Congrats on your award dear… Its nice to know abt you!!

    Reply

  31. raks…one question reg the event…I prepared an elaborate lunch last weekend.There are around 5 items.. 🙂 Is it OK if I post the photos and the items prepared in one post which I will link to your event and post each recipe in different posts? Otherwise the post might become too lengthy…

    Reply

  41. I have never made appam & have eaten it only once. looks like i am missing a lot! thanks for the steps, makes it easier for me who knew nothing on appams.
    Soma(www.ecurry.com)

    Reply

  42. Hmm my previous comment is not there :(..anyways I was so stuck with you appam that checking again in the middle of nite ! so want to ask u now…it is must to add idli rice? Also with later tell me measurement for 2 or 3?? this 3cups rice looks so much to me na? Will bug u in chat 😉

    Reply

  44. Cilantro,
    No specific reasons for using Basmati rice,only I dint had raw rice,i used basmati rice 🙂
    Priti
    Using idly rice gives u a soft moist aapam,other parboiled rice I think will make ur aapam dry and wont be so fluffy…:)

    Reply

  45. Hi raks appams luk yummy..but can u give me measurement like for 3people coz i don't know how to divide the urad dhal and rice measures…can u help…thanku

    Reply

  46. Sabina, 3/4 cup raw rice,3/4 cup idly rice (or use any one of this rice 1 & 1/2 cups) and then add 3 tblsp of urad dal,add 2 tblsp of fenugreek seeds and just a little cooked rice say a fist full while grinding. If you dont have cooked rice you can also add one fist full of rice flakes/poha/aval along with rice for soaking. This will be more than enough for 3.

    Reply

  48. Rak's this is such a wonderful recipe and the measurements u gave a more than enough and i made it for sunday and left with batter for monday morn too….hubby and daughter loved it and the aapam had a nice flavour too…unlike wat i make without coconut/cooked rice…so thanku once again and i made lamb trotter to go with this and i've tagged u for the aapam recipe and posting it for the BM this week….(will post for 3rd day)And am new to blogging do check my blog when u find time…http://sabcancook.blogspot.com/

    Reply

  50. Thank you so much raks I love ur blog and learnt the basic cooking from ur site and I hope u keep posting our tradition foods its been a big hit in my home by learning from ur blog and congrats on the award , its worthful.

    Reply

  68. Raks… i tried several Appam Recipe… but all flop… twice i tried ur receipe… i got awsome Appam… my Hubby loved it… it came out fantastic… thanks..

    Reply

  69. raks super appam. how did u get that bowl shaped appam in ur second click.i want my appam to stand like bowl like that of hotels.help me.i would like to have it with coconutmilk and vadacurry.always a winning combo.

    Reply

  75. Hi raks!!! Can i store the batter in the fridge… Before even using it for the first time?? Had a plan for breakfast but now postponed it fir dinner.

    Reply

  83. I hope the batter fermented well and you made with enough water. If urad dal is not enough it can turn rubbery. May be try adding little more urad dal and water and make the batter light and fluffy, next time.

    Reply

  86. I have one doubt regarding the measurements given here. Since you have halved the amount of rice so shouldn't the amounts of urad dal and fenugreek seeds also be halved? Here I think you have doubled it.

    Reply

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