Breakfast Recipes

Appam Recipe Without Yeast | No Baking Soda | No Kappi Kachal | No Urad Dal


Appam Recipe Without Yeast | No Baking Soda | No Kappi Kachal | No Urad Dal With Video Recipe. Appam is a traditional breakfast item in southindia, especially popular in Kerala and Tamilnadu. It is a gluten-free breakfast item. I used to prepare this appam when friends or relatives are coming as guests in our house. All will like my appam and many of my friends requested the recipe of my appam, so I thought to take a video of that with detailed steps and share here, so that it will be useful for my friends and all my readers who don’t know how to make perfect appam. Appam is prepared by grinding the soaked raw rice along with grated coconut and cooked rice into a smooth batter. Once ground it into a smooth batter, we need to ferment it. The batter can be fermented with yeast, baking soda or even with toddy( an alcoholic beverage). Then we make the appam with this fermented batter in appachetty or appam pan.
My Appam recipe is different from other appam recipes. This appam recipe is a healthy one, because in this recipe I am not using any fermenting agent. You may be wondering now, how to make appam without a fermenting agent, isn’t it?. Yes, it is possible to make perfect soft appam without any fermenting agent. Let’s see how it is possible. In my recipe I am using my hand to mix the batter. I just mixed the batter with my hand for 1to 2 minutes after making the batter. The bacteria in the hand will helps the fermentation process. Appam recipes with fermenting agents like yeast, baking soda and toddy just requires 8hrs fermentation, but this recipe of appam requires minimum of 12hrs fermentation in a warm place, as we are not using any fermenting agent. We no need to use any fermenting agent in a well fermented batter. That is an important thing that u need to consider while trying this appam recipe. If your tried to make appam without allowing the batter to ferment for 12hrs, you won’t get perfect appam.. So just make sure that your making appam with the batter after 12hrs.
For making the appam soft,  just use the water that we used for soaking rice for grinding. So, make sure that you washed the rice well before soaking it and use drinking water for soaking the rice, so that you can use the water that you used for soaking rice for grinding. Try this recipe, I am sure that you will get perfect soft appam, if you followed the steps that I mentioned here as it is. Let us come to the recipe.

Preparation Time:12 hrs
Cooking Time:15 minutes
Servings:10 appam


Idli Rice-1 cup
Cooked Rice-1/2 cup
Grated Coconut-1/2 cup
Sugar-2 tsp
Salt-1 tsp
Water for grinding- 3/4 cup ( Use rice soaked water )
Water-1/4 cup ( water for making the batter thin)

Method Of Preparation

  • Wash rice well with tap water. Soak the washed rice in drinking water for 5-6 hrs
  • Afer 6 hrs, Take the rice soaked water in a bowl. We can use this water while grinding. It will makes the appam soft
  • Take the soaked rice in a blender. Add grated coconut, cooked rice and sugar into it
  • Add rice soaked water into it and grind it into a smooth flowing batter
  • Transfer the batter into a bowl. Wash your hand well. Mix the batter really well with your hands for 1to 2 minutes ( Mixing the batter with your hand helps the fermentation process)
  • Cover it and keep it aside for fermenting for minimum 12hrs in warm place. 
  • After 12 hrs batter will be fermented. Batter will be thick in consistency. Add little water into it and mix well for making the batter thin. Batter should be of thinner consistency than dosa batter
  • Add salt into the batter and mix well
  • Heat an appam pan over medium flame
  • Once the appam pan is hot, pour a ladleful of batter into the pan. Immediately twirl the pan to spread the batter in a circular motion
  • Cover the pan and cook it on low flame for 2-3 minutes or until the appam is cooked well
  • Carefully remove the appam from the pan
  • Appam is now ready to serve hot with stew or sweet coconut milk

Video Recipe

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