Go Back
+ servings
Print Recipe
4.56 from 9 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.
Prep Time30 mins
Cook Time2 mins
soaking + batter resting time3 hrs
Total Time3 hrs 32 mins
Course: Breakfast
Cuisine: Indian
Servings: 30


  • 1 & ½ cup Raw rice
  • 1 & ½ cup Idli rice
  • cup Urad dal whole /vellai ulundhu
  • 1 tbsp Fenugreek seeds vendhayam
  • Salt - As needed
  • ¼ cup Cooked rice or Poha/ aval
  • 1 generous pinch, Cooking soda


  • 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.



  • 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.
  • If you do not have idli rice, you can make it with raw rice itself.  Sona masoori or ponni works well.