Appam recipe without yeast. Appam is a popular South Indian breakfast prepared with rice, urad dal as main ingredients. In this recipe, fenugreek seeds helps batter to ferment well and gives porous texture. Let's see how to make this easily at home with step by step images and full video.
Appam is usually served as breakfast, but You can also have it for dinner.
Check out my Vegetable stew and veg salna recipe in this website.
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About Appam
Appam is a soft, lacy pancakes made from fermented rice based batter. It is also called 'Hoppers' or 'Palappam' across Sri Lanka and Kerala. Most version rely on yeast for fermentation of the batter to get that lacy bubbly texture. This version uses fenugreek seeds and a natural overnight fermentation to do the job. I have been making this way for years with consistent results.
This gives its distinct flavour and taste that goes well in this appam recipe.
But, 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.
Why this recipe works?
- Fenugreek seeds for fermentaion
- Poha gives soft and porous appam
- A pinch of cooking soda makes it extra porous
- Simple ingredients and easy method for beginners
Appam Ingredients
You can make appam with these simple ingredients.
- Rice: I use two types of rice, idli dosa rice (parboiled) and raw rice like sona masuri.
- Urad dal: For fluffy, soft results
- Fenugreek seeds: For fermentation, flavour and taste.
- Flattened rice: Poha / Aval - Gives soft results as well as porous texture.
- Cooking soda - For extra holes
- Salt
See my recipe card below for full list and exact quantities.
Step by step images
1. Soak. To begin with, Wash and soak both rices, flattened rice, urad dal together and fenugreek seeds in a separate bowl for 3 hours. (You can soak rice with poha and dal with fenugreek seeds separately too. This gives more fluffy urad dal batter making the batter light)
2. Grind: Drain the soaked ingredients. Grind fenugreek first alone. This helps it blend smoothly faster, instead of taking long time to get smooth batter. Add the rest of the soaked ingredients and grind everything into one smooth batter. Use spatula to scrape the sides for an even blend.
3. Ferment. Mix salt and keep for fermentation overnight (8-12 hours). Next day batter looks bubbly and has risen slightly.
4. Adjust consistency. Fermented appam batter should pour easily, thinner than idli batter but not watery. Just before cooking, take out the amount you need and dilute it with water or coconut milk. Stir in the cooking soda if using it.
5. Heat the pan. Heat a heavy kadai or appam pan well.
6. Pour and swirl. Pour 1 to 1 & ½ ladleful of batter in the center. Immediately swirl the pan ina circular motion holding both the handles of the kadai. The batter spreads thin at the edges and stays thicker in the middle. This is what gives appam its signature lacy edge, soft spongy centre.
7. Cook covered. Cover and cook on medium-low heat for about a minute or until the center looks set with no raw, whitish batter.
8. Finish to your liking. For soft, pale appam, remove as soon as it is cooked in the middle. Or if you want to crisp the edges, heat uncovered for few seconds on higher heat.
Serve hot with your choice of side dish, stew or kurma or simply coconut milk! I like mine, slightly browned and crisp, so after I open the lid, I keep the flame in high to turn it brown, so it's your choice to brown it and have it crispy or have it soft and white.
Substitutions & Variations
- Coconut: If you want add ¼ cup of grated fresh coconut while grinding. This gives some gritty look and gets fermented faster, so I suggest only 5-6 hours fermentation time.
- Flattened rice (Aval) : Instead of rice flakes, you can also add ½ cup cooked rice in the recipe. Add along when you add rice.
- Fenugreek seeds - You can reduce about 1 & ½ to 2 teaspoons if you prefer a milder flavour.
- Rice: You can make this recipe with any one type of rice too, either raw rice or idli dosa rice.
- Toor dal: You can add 1 tablespoon Toor dal to this recipe for a wonderful flavour. It also gives crisp and sturdy appams.
Top tips
- Add required coconut milk to the batter to dilute just before making the appam. So let the batter be little thicker to dilute afterwards. you can add tender coconut water too for this.
- Cooking soda gives porous texture, if it is not porous and does not get cooked in middle, add more. But the batter must be fermented for the it to react and create holes. So make sure to ferment. Also use enough water or coconut milk to dilute for a porous texture
- You can also add ¼ teaspoon eno (blue pack) for porous texture just before making appam.
- Add a tablespoon of jaggery or karupatti for a nice sweet twist.
Beginner version for those who do not want to swirl the batter in kadai:
Just spread in the sides of the pan like we spread dosa using ladle, 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. (refer video)
My notes
If you are doing small batches, you can grind the batter in a blender too, instead of wet grinder. Just make sure to add water carefully and blend to a smooth paste. You can always adjust the consistency later. Use cold water for grinding to prevent overheating of the mixer.
The total time taken per appam to get cooked is very less, usually less than a minute if batter is right.
For fermenting the batter if you are in cold region, keep the batter in warm place. Like for example next to your cooking area throughout 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.
Here's how a well fermented batter looks.
FAQs
In my recipe, the ratios are different and usually coconut milk or coconut is added in the batter.
Your batter is too thick or it is not fermented well. To troubleshoot, dilute it with coconut milk or water. Add a little more cooking soda.
Yes, you can make if the batter is fermented well. Only add if appam is not porous or not getting cooked.
My appam sticks to the pan, why?
It could be two reasons:
- Grease the kadai well for couple of appams. I usually use sesame oil. You can use any edible oil though. Also make sure the pan is hot (not less, not smoking)
- Batter: If cooking soda, urad dal, poha - any of it is in more ratio than needed, it will get stuck.
Troubleshooting
If your appam batter is too thin or it's sticking to the pan, add 2-3 tablespoons of rice flour to it and mix. Keep aside for 15 minutes and mix again to try.
Serving suggestions
Appams are typically served with coconut milk either sweetened or a vegetable stew and a chutney too. Other vegetable curries like veg saagu or a vegetable kurma goes well. Below I have served with my favorite sweet coconut milk + cardamom powder.
Recipe card
Appam Recipe | Appam without Yeast
Equipments (Amazon Affiliate links)
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
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
- Note 1: If you do not have idli rice, you can make it with raw rice itself. Sona masoori or ponni works well. Or you can also make it with raw rice fully too.
- Note 2: 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 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.
- You can use ¼ teaspoon eno too in place of cooking soda as both are similar.
LG says
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..
Mangala Bhat says
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 !
A 2 Z Vegetarian Cuisine says
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.
Nags says
one of my fave kerala dishes 🙂
Prathibha says
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.
Anonymous says
Appam wit stew..I've eaten...yet to eat it wit coconut milk and jaggery though
Sailaja Damodaran says
congrats.....i love Appam
rekhas kitchen says
simply superb perfectly fermented and look at that holes wow great job.
aapam is one of my fav. too. Congrats on your award dear.
Superchef says
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! 🙂
Suma Rajesh says
congrates on ur award...appam my fav with chicken curry woooooooo...its heaven..
Poornima Nair says
Aapams look awesome...they are sp tempting. I like it with some spicy curry, not very fond with coconut milk.
Suparna says
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
Valarmathi says
Aapam looks wonderful. Looks so tempting and yummy. Congrats on your award.
jeyashrisuresh says
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.
jayasree says
Aappam looks very spongy.. Nice detailed pics.
Nice to know more about u thro the tag. Congrats on the award.
Anu says
Congratulation on your award....Wow awesome aapam .. Superb... Looking delicious and yummy......
vidhas says
Appam looks yum Raji!!. I used to make in Appam Pan. Great click!! Congrats on your award .
Uma says
mmm. crunchy edges! Please pass me that dosa. looks tempting 🙂
Congrats on the award!!
Kitchen Flavours says
Wow....that's a delectable appam.....looks yum....
Chitra says
I love the small pic especially..Its excellent..Congrats on ur award:)
jayasri says
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...
Priya says
WOww Appam looks amazing Raks!! am really drooling rite now here..Congrats on ur award!!u really deserve it yaar!
Dibs says
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!
Sushma Mallya says
nice explanation raks,,as usual good pictures too...
aquadaze says
love appams. never made them from scratch though!!
Shama Nagarajan says
lovely aapam..looks crispy and perfect....please do check my blog for my new event and enjoy participating
Hema says
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!!
Sumi says
great recipe.I also like the aapam just the way you have made.good pictures
Priya Narasimhan says
lovely....your way of making the appam is just fabulous..Bookmarking it..
Priya Narasimhan says
and raks..congratulations on your award.. 🙂
Priya Narasimhan says
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...
Pari says
Love the appams and great clicks.
Viki's Kitchen says
nice version to make aapam like this. Lovely snaps... Enjoyed reading abt u:)
Archy says
once i get this appam tava shall surely try it !! very nice tempting pics !!
Cilantro says
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???.
anudivya says
That looks spongy and soft just like the way it should be! Nice work
Vrinda says
congrtas on ur award,appam looks so soft,totally different from the kerala appam...
Anonymous says
Appam looks sooooo perfect!
Congrats on ur well deserver award dear!
Suparna says
pls accept ur awads from my blog 🙂
Thanks
raaji says
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
Soma says
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)
Priti says
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 😉
Divya Kudua says
Appam looks so soft and fluffy..:)
RAKS KITCHEN says
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...:)
sabina says
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
RAKS KITCHEN says
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.
sabina says
Thanku raks,,,will give a try and get back with the results..
sabina says
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/
TheYummyMorsel says
I love aapam but I have not tried it at home. Will try now :-)..very yummy
Rosy says
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.
shameema and shabana says
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
jenifer lewi says
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
Unknown says
Pakka Measurement. Tried and came out very well. Thank u so much
shanthi ganapathy says
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
Roopa says
yes..This recipe was a hit....excellent and very tasty and soft
Roopa says
Appam came out very well!!...Thanks for the detailed recipe
anusuya a says
Hi Raks,
I tried your appam today and it came out very well.. Am happy..
Thank you.. Keep going..
anusuya a says
Hi Raks,
I tried our appam today.. Came out nicely.. Am happy.. Thank you..
Another Home maker says
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....
Bhuvana.G says
Hi Raks
Can u tell me how many aappams this measurement serves?
Thanks
Bhuvana
Raks anand says
Not sure, but around 25 approx.
saranya says
hi appam supr..is cooking soda same as baking soda.?
Charu Mathy says
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?
Raks anand says
Yes you can try that. eat it with any spicy chutney like my poondu milagai podi.
Jeyashree says
Appam looks yummy, you are such a nice cook Raks 🙂
Unknown says
What is idly rice? You mean raw rice? Pls clarify. Tks.
Raks anand says
Its is not raw rice. It is parboiled rice available in south indian Tamil shops. It's specially meant for making idli dosa batter
Genius says
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..
harini says
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.
Raks anand says
I just made it in kadai as mentioned in the post. Follow it, you will sure get it.
USHA ANAND says
made appam sooooo lacy!!!!! i always follow your recipes no failures recipes thanks a lot trying more from your blogs!!!!!
Aswathy Mohanan says
this is not original kerala appam... do not use urad dal.. we only use idly rice, cooked rice and coconut...
Raks anand says
Yeah its my version 🙂 I have never told anywhere its kerala appam!!
Kushi S says
Its new and awesome. can i have some please. I am loving it alot:)
Harini says
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.
Raks anand says
Yes after fermentation you can keep in fridge and use when needed
Raks anand says
Yes
Rismiya Nasrudeen says
Hi 🙂 is cooking soda same as baking soda ? .... thanks in advance ..
kavitha says
Is baking or cooking soda must ?
Raks anand says
If you want you can skip. If its too thick and not getting cooked properly, you can add. Cooking soda gives more pores also
kavitha says
ok thanks will try 🙂
Dev Pratha says
Hi , my appam was not soft . it was like elastic (rubber). what was my mistake
Raks anand says
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.
Unknown says
Hi,do we need 1 tablespoon of fenugreek seeds?
Raks anand says
Yes, for softness and fermentation, we do need that much, you can reduce if you want, but add atleast 1& 1/2 tsp
Unknown says
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.
Unknown says
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
Raks anand says
If it is too flat, too much of urad dal or methi.reduce the quantity. Also reduce water.
vinothine says
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
jacob skaria says
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...
Tour wid Aysha says
Can i know how much 1 cup measures?
Vinodha says
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...
Raks Anand says
thanks a lot!
Malar says
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.
Raks Anand says
Yes should be 1 tbsp, sorry about that.
Priya says
Amazing recipe. Perfecto
Raks Anand says
Thanks 🙂
Rajesh Misra says
Your recipes look authentic and interesting.
Anuradha says
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
Raks Anand says
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.