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    Home » Recipes » Breakfast & Dinner Ideas

    Appam recipe without yeast, How to make appam

    Updated on October 16, 2021 by Raks Anand 100 Comments / Jump to 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.

    Appam
    Jump to:
    • 🧖‍♀️ How it works?
    • 📖 Variations
    • Recipe card
    • 💬 Method
    • Batter

    This is my way of making appam, we all like it to have with coconut milk sweetened with jaggery and flavored 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.

    Appam reflection

    🧖‍♀️ How it works?

    The fenugreek seeds and aval (poha) does the magic. While at certain parts of south India, they use yeast to make appam, in my household we do a natural fermentation with fenugreek seeds.

    The aval/ poha also makes it porous and gives soft texture apart from fenugreek seed's magic.

    Check out my vegetable stew, side dish for appam.

    appam with sweet coconut milk

    📖 Variations

    • If you want coconut in this same recipe, just add ¼ cup of grated coconut while grinding.
    • Add required coconut milk to the batter to dilute just before making the appam. So let the batter be little thicker to dilute afterwards
    • Cooking soda gives porous texture, if it is not porous and does not get cooked in middle, add more cooking soda. But the batter must be fermented for this to react and create holes. So make sure to ferment.
    • You can also add little eno (blue pack) for porous texture. Eno and cooking soda are chemically similar.

    For fermenting the batter if you are in cold region,keep the batter in warm place. Like for example next to your cooking area through out the day as you may cook.

    Inside oven with oven light on.

    Or in Instant pot with yogurt mode. Some areas like next to fridge as refrigerator exterior is hot and surroundings may be warm enough for fermentation.

    Recipe card

    Appam
    Print Pin
    4.77 from 17 votes

    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 minutes
    Cook Time 2 minutes minutes
    soaking + batter resting time 3 hours hours
    Total Time 3 hours hours 32 minutes minutes
    Servings 30
    Cup measurements

    Ingredients

    • 1 & ½ cup Raw rice
    • 1 & ½ cup Idli rice
    • ⅛ cup Urad dal whole /vellai ulundhu
    • 1 tablespoon Fenugreek seeds vendhayam
    • Salt
    • ¼ cup Poha/ aval or cooked rice
    • ⅛ teaspoon Cooking soda Per small portion of batter
    Prevent your screen from going dark

    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 ½ 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 & ½ ladle 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 you make the appam, because if you add oil before, then batter will not spread evenly.
    • Cook covered in a medium low flame. After a minute check for doneness. Once you do not see whitish spot, or raw batter in middle, you can take it out.

    Video

    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 enough cooking soda if pores doesn't form.
    • 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.
    • If you do not have idli rice, you can make it with raw rice itself.  Sona masoori or ponni works well.
    • You can use eno too in place of cooking soda as both are similar. 
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    💬 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.

    3. First grind fenugreek till smooth and fluffy adding around ½ cup water, then add rest of the soaked items, enough water and grind till smooth.

    4. Mix salt and keep for fermentation overnight.

    5. 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.

    Batter

    Before you decide to make aapam, add the cooking soda and stir well.

    fermented batter

    6. Heat a heavy bottomed kadai and pour 1 & ½ ladle of batter.

    pour batter

    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).

    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 appam, if you do so before then batter will not spread evenly.

    10. Cook covered in a medium low flame.

    11. After a minute check for doneness. Once you do not see whitish spot, or raw batter in middle, you can take it out.

    browned

    Serve hot with your choice of side dish, stew or kurma or simply coconut milk!

    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…

    Here's how to make flower appam : https://youtu.be/vGbutOFhwcQ

    Other Indian Breakfast & Dinner ideas

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      Bedmi Puri Recipe
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      Sabudana Thalipeeth Recipe
    • oats chilla
      Oats chilla recipe
    • bhatura
      Bhatura Recipe | Softy & Fluffy Bhature

    Reader Interactions

    Comments

    1. LG

      August 04, 2009 at 1:15 am

      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. Mangala Bhat

      August 04, 2009 at 1:44 am

      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. A 2 Z Vegetarian Cuisine

      August 04, 2009 at 1:54 am

      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
    4. Nags

      August 04, 2009 at 2:01 am

      one of my fave kerala dishes 🙂

      Reply
    5. Prathibha

      August 04, 2009 at 2:29 am

      What a lovely appam dear..Exactly my kind,crisp n soft...
      loved ur 2nd pic..looks so nice...I always prefer this with vegetable stew.

      Reply
    6. Anonymous

      August 04, 2009 at 3:11 am

      Appam wit stew..I've eaten...yet to eat it wit coconut milk and jaggery though

      Reply
    7. Sailaja Damodaran

      August 04, 2009 at 3:55 am

      congrats.....i love Appam

      Reply
    8. rekhas kitchen

      August 04, 2009 at 4:04 am

      simply superb perfectly fermented and look at that holes wow great job.
      aapam is one of my fav. too. Congrats on your award dear.

      Reply
    9. Superchef

      August 04, 2009 at 4:41 am

      i like my appams to be crisp too..but i mostly use the readymade mix and add coconut milk to it and ferment it overnight.

      congrats on the award! 🙂

      Reply
    10. Suma Rajesh

      August 04, 2009 at 4:42 am

      congrates on ur award...appam my fav with chicken curry woooooooo...its heaven..

      Reply
    11. Poornima Nair

      August 04, 2009 at 4:43 am

      Aapams look awesome...they are sp tempting. I like it with some spicy curry, not very fond with coconut milk.

      Reply
    12. Suparna

      August 04, 2009 at 4:54 am

      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
    13. Valarmathi

      August 04, 2009 at 4:59 am

      Aapam looks wonderful. Looks so tempting and yummy. Congrats on your award.

      Reply
    14. jeyashrisuresh

      August 04, 2009 at 5:12 am

      Ihave never tried this at home and even tasted outside. My mom makes it well.Somehow i never tasted.Step by step explanation really superb.Will try soon.

      Reply
    15. jayasree

      August 04, 2009 at 5:54 am

      Aappam looks very spongy.. Nice detailed pics.

      Nice to know more about u thro the tag. Congrats on the award.

      Reply
    16. Anu

      August 04, 2009 at 6:09 am

      Congratulation on your award....Wow awesome aapam .. Superb... Looking delicious and yummy......

      Reply
    17. vidhas

      August 04, 2009 at 6:17 am

      Appam looks yum Raji!!. I used to make in Appam Pan. Great click!! Congrats on your award .

      Reply
    18. Uma

      August 04, 2009 at 6:22 am

      mmm. crunchy edges! Please pass me that dosa. looks tempting 🙂

      Congrats on the award!!

      Reply
    19. Kitchen Flavours

      August 04, 2009 at 6:47 am

      Wow....that's a delectable appam.....looks yum....

      Reply
    20. Chitra

      August 04, 2009 at 7:14 am

      I love the small pic especially..Its excellent..Congrats on ur award:)

      Reply
    21. jayasri

      August 04, 2009 at 7:25 am

      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
    22. Priya

      August 04, 2009 at 7:38 am

      WOww Appam looks amazing Raks!! am really drooling rite now here..Congrats on ur award!!u really deserve it yaar!

      Reply
    23. Dibs

      August 04, 2009 at 8:34 am

      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
    24. Sushma Mallya

      August 04, 2009 at 9:16 am

      nice explanation raks,,as usual good pictures too...

      Reply
    25. aquadaze

      August 04, 2009 at 9:30 am

      love appams. never made them from scratch though!!

      Reply
    26. Shama Nagarajan

      August 04, 2009 at 12:25 pm

      lovely aapam..looks crispy and perfect....please do check my blog for my new event and enjoy participating

      Reply
    27. Hema

      August 04, 2009 at 1:25 pm

      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
    28. Sumi

      August 04, 2009 at 1:28 pm

      great recipe.I also like the aapam just the way you have made.good pictures

      Reply
    29. Priya Narasimhan

      August 04, 2009 at 2:21 pm

      lovely....your way of making the appam is just fabulous..Bookmarking it..

      Reply
    30. Priya Narasimhan

      August 04, 2009 at 2:21 pm

      and raks..congratulations on your award.. 🙂

      Reply
    31. Priya Narasimhan

      August 04, 2009 at 2:26 pm

      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
    32. Pari

      August 04, 2009 at 2:51 pm

      Love the appams and great clicks.

      Reply
    33. Viki's Kitchen

      August 04, 2009 at 5:46 pm

      nice version to make aapam like this. Lovely snaps... Enjoyed reading abt u:)

      Reply
    34. Archy

      August 04, 2009 at 8:34 pm

      once i get this appam tava shall surely try it !! very nice tempting pics !!

      Reply
    35. Cilantro

      August 04, 2009 at 10:00 pm

      Congrats on your awards. Appam looks good. I like mine soft and white. Should try it next time slightly browned. Any reason on using basmati rice???.

      Reply
    36. anudivya

      August 04, 2009 at 10:17 pm

      That looks spongy and soft just like the way it should be! Nice work

      Reply
    37. Vrinda

      August 05, 2009 at 1:05 pm

      congrtas on ur award,appam looks so soft,totally different from the kerala appam...

      Reply
    38. Anonymous

      August 05, 2009 at 1:25 pm

      Appam looks sooooo perfect!
      Congrats on ur well deserver award dear!

      Reply
    39. Suparna

      August 05, 2009 at 4:45 pm

      pls accept ur awads from my blog 🙂
      Thanks

      Reply
    40. raaji

      August 05, 2009 at 5:31 pm

      appam never tried this..looks so crspy...should give it a try
      Raji I have few awards and a tag for u..
      please do collect them

      Reply
    41. Soma

      August 07, 2009 at 3:07 pm

      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. Priti

      August 07, 2009 at 5:20 pm

      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
    43. Divya Kudua

      August 17, 2009 at 5:42 am

      Appam looks so soft and fluffy..:)

      Reply
    44. RAKS KITCHEN

      August 17, 2009 at 8:07 am

      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. sabina

      July 20, 2011 at 12:35 am

      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. RAKS KITCHEN

      July 20, 2011 at 12:40 am

      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
    47. sabina

      July 21, 2011 at 12:39 am

      Thanku raks,,,will give a try and get back with the results..

      Reply
    48. sabina

      August 02, 2011 at 12:37 am

      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
    49. TheYummyMorsel

      September 19, 2011 at 3:09 pm

      I love aapam but I have not tried it at home. Will try now :-)..very yummy

      Reply
    50. Rosy

      November 22, 2011 at 6:49 am

      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
    51. shameema and shabana

      April 17, 2012 at 1:50 am

      I tried ur aapam and the result was so tasty same like nalla's appa kadai in chennai (famous appa kadai in chennai)plz visit my aapam n leave ur valuble comment

      Reply
    52. jenifer lewi

      September 20, 2012 at 2:01 am

      wow its gr8 looks so yumy i ever trybut i cant make how can i make bbut i will try try again and again...............thanks

      Reply
    53. Unknown

      December 05, 2012 at 8:08 am

      Pakka Measurement. Tried and came out very well. Thank u so much

      Reply
    54. shanthi ganapathy

      January 09, 2013 at 6:29 am

      I am a new reader to your blog. Wish to try some of your breakfast receipe. Later will be able to feed back to you. Tq

      Reply
    55. Roopa

      January 25, 2013 at 12:31 am

      yes..This recipe was a hit....excellent and very tasty and soft

      Reply
    56. Roopa

      January 25, 2013 at 8:49 am

      Appam came out very well!!...Thanks for the detailed recipe

      Reply
    57. anusuya a

      April 03, 2013 at 2:14 pm

      Hi Raks,

      I tried your appam today and it came out very well.. Am happy..
      Thank you.. Keep going..

      Reply
    58. anusuya a

      April 03, 2013 at 2:14 pm

      Hi Raks,
      I tried our appam today.. Came out nicely.. Am happy.. Thank you..

      Reply
    59. Another Home maker

      June 10, 2013 at 7:02 pm

      I tried this recipe this morning and the aappams were so soft... I must say that it boosted my confidence in cooking... Thank u sooooo much Raks....

      Reply
    60. Bhuvana.G

      June 23, 2013 at 10:01 am

      Hi Raks

      Can u tell me how many aappams this measurement serves?

      Thanks
      Bhuvana

      Reply
    61. Raks anand

      June 23, 2013 at 10:15 am

      Not sure, but around 25 approx.

      Reply
    62. saranya

      September 26, 2013 at 2:06 am

      hi appam supr..is cooking soda same as baking soda.?

      Reply
    63. Charu Mathy

      October 16, 2013 at 3:42 am

      hi thanks again my appam has turned out really well i wanted to kno can v prepare dosa with the leftover batter and have it wit chutney?

      Reply
    64. Raks anand

      October 16, 2013 at 3:48 am

      Yes you can try that. eat it with any spicy chutney like my poondu milagai podi.

      Reply
    65. Jeyashree

      February 09, 2014 at 1:14 pm

      Appam looks yummy, you are such a nice cook Raks 🙂

      Reply
    66. Unknown

      February 09, 2014 at 1:15 pm

      What is idly rice? You mean raw rice? Pls clarify. Tks.

      Reply
    67. Raks anand

      February 18, 2014 at 1:31 am

      Its is not raw rice. It is parboiled rice available in south indian Tamil shops. It's specially meant for making idli dosa batter

      Reply
    68. Genius

      February 19, 2014 at 9:07 am

      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. harini

      February 22, 2014 at 7:33 am

      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
    70. Raks anand

      February 22, 2014 at 8:14 am

      I just made it in kadai as mentioned in the post. Follow it, you will sure get it.

      Reply
    71. USHA ANAND

      November 09, 2014 at 11:20 am

      made appam sooooo lacy!!!!! i always follow your recipes no failures recipes thanks a lot trying more from your blogs!!!!!

      Reply
    72. Aswathy Mohanan

      January 13, 2015 at 10:22 am

      this is not original kerala appam... do not use urad dal.. we only use idly rice, cooked rice and coconut...

      Reply
    73. Raks anand

      January 13, 2015 at 10:24 am

      Yeah its my version 🙂 I have never told anywhere its kerala appam!!

      Reply
    74. Kushi S

      May 26, 2015 at 12:27 am

      Its new and awesome. can i have some please. I am loving it alot:)

      Reply
    75. Harini

      June 08, 2015 at 12:33 am

      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
    76. Raks anand

      June 08, 2015 at 12:35 am

      Yes after fermentation you can keep in fridge and use when needed

      Reply
    77. Raks anand

      June 29, 2015 at 1:48 pm

      Yes

      Reply
    78. Rismiya Nasrudeen

      June 29, 2015 at 2:04 pm

      Hi 🙂 is cooking soda same as baking soda ? .... thanks in advance ..

      Reply
    79. kavitha

      January 04, 2016 at 1:42 am

      Is baking or cooking soda must ?

      Reply
    80. Raks anand

      January 04, 2016 at 2:27 am

      If you want you can skip. If its too thick and not getting cooked properly, you can add. Cooking soda gives more pores also

      Reply
    81. kavitha

      January 04, 2016 at 11:30 am

      ok thanks will try 🙂

      Reply
    82. Dev Pratha

      October 18, 2016 at 3:08 am

      Hi , my appam was not soft . it was like elastic (rubber). what was my mistake

      Reply
    83. Raks anand

      October 18, 2016 at 3:12 am

      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
    84. Unknown

      February 07, 2017 at 1:24 pm

      Hi,do we need 1 tablespoon of fenugreek seeds?

      Reply
    85. Raks anand

      February 07, 2017 at 1:41 pm

      Yes, for softness and fermentation, we do need that much, you can reduce if you want, but add atleast 1& 1/2 tsp

      Reply
    86. Unknown

      May 09, 2017 at 1:01 am

      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
    87. Unknown

      August 12, 2017 at 1:17 am

      I love making paal appams but since i bought new non stick appam pan it doesnt turn out well,too soft n flat n not crisp at all ..pls advice

      Reply
    88. Raks anand

      August 12, 2017 at 2:30 am

      If it is too flat, too much of urad dal or methi.reduce the quantity. Also reduce water.

      Reply
    89. vinothine

      October 19, 2017 at 10:17 am

      I tried it mam but mine didn't come brown and not crispy also can u suggest y it is happening I used basmati rice only

      Reply
    90. jacob skaria

      January 21, 2018 at 10:54 am

      Hi
      Ur version of palappam looks good.but we usually add 2tablesppon sugar and grated coconut too while grinding..we use white rice(pachari)...
      My suggestion only...

      Reply
    91. Tour wid Aysha

      April 30, 2018 at 3:06 pm

      Can i know how much 1 cup measures?

      Reply
    92. Vinodha

      October 31, 2019 at 9:54 am

      Hi Raji, tried your appam recipe today and it came out very well, thanks a lot, I always had a problem with urad dal quantity, now its solved with ur recipe, thanks a ton...

      Reply
      • Raks Anand

        October 31, 2019 at 1:24 pm

        thanks a lot!

        Reply
    93. Malar

      April 01, 2020 at 2:42 pm

      Hi Raks,

      I find that you have mentioned only 1 tbsp fenugreek seeds in the above appam recipe but 2 tbsp of fenugreek seeds for the reduced amount of rice (11/2 cup) in the comments section. Is that an error? I wanna try this recipe since my kids love appam.

      Reply
      • Raks Anand

        April 01, 2020 at 4:48 pm

        Yes should be 1 tbsp, sorry about that.

        Reply
    94. Priya

      April 06, 2020 at 2:38 am

      Amazing recipe. Perfecto

      Reply
      • Raks Anand

        April 06, 2020 at 3:46 pm

        Thanks 🙂

        Reply
    95. Rajesh Misra

      July 18, 2020 at 7:07 am

      Your recipes look authentic and interesting.

      Reply
    96. Anuradha

      February 28, 2021 at 12:42 am

      Hi.. to make this appam, do I need a proper appam chetti or can I make it in a regular small cast iron kadhai? Thank you

      Reply
      • Raks Anand

        February 28, 2021 at 8:03 am

        Regular iron kadhai also fine. May take few aapams as it may stick, but as you season with oil it will come out good. I always keep making in my iron kadai.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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