Appam – Without Yeast

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Aapam is one of my favorite breakfast items. During our childhood days, Amma used to do Appam in an Iron skillet. Then she brought this nonstick pan and started preparing with this. When my parents came to visit us, I had prepared a list of item to be brought from India, Appam pan and Kuzhi panniyaram pan were top priority items in the list 😉

Aappam – Without Yeast

Preparation time: 5 Minutes | Soaking time : 7 hours | Fermentation Time : 8 hours

Category: Breakfast

Ingredients:

Raw rice – 1 cup

Par boiled rice/Idli Rice – 1 cup

Fenugreek seeds – 1/2 tsp

Whole Urad dal – 2  tbsp (whole urad dal without skin)

Baking soda  – 1/2 tsp

Salt – as needed

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Method:

  • Soak raw rice, par boiled rice, fenugreek seeds and urad dal overnight, or atleast for 7-8 hours. Add water and grind well, making a bater which is slightly thinner than dosa batter consistency. Leave it  overnight to ferment. In the morning, add baking soda and sugar to the fermented batter, and mix well. Keep it aside for 10 – 20 minutes

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  • Switch on the stove and keep the aapam pan in low heat. After the pan is slightly hot, add oil to the pan (Spread oil all over the pan using cloth or brush). Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, remaining batter will come in the center)

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  • After that close the pan with the lid. Once the Aappam is cooked and the edges start turning brown, remove the Aappam from the pan. Do not flip side. Serve Aappam with sweetened coconut milk/ Vegetable Stew/Vegetable Kurma/Theeyal

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My Notes: 

  • If you do not have Aappam pan, you can make it in any other curved non stick pan with lid
  • Can add 1 tbsp of coconut milk before making Aappam, for nice flavor
  • If you want crispy edges can add 1/4 tsp of sugar before making Aappam

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27 thoughts on “Appam – Without Yeast

  1. kadala Curry | Traditionally Modern Food January 26, 2015 at 2:58 PM Reply

    […] told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in […]

  2. Cteavin July 14, 2014 at 9:48 PM Reply

    Oh, I accidentally unfollowed, followed you. Big fingers on my iPad. 🙂

  3. Cteavin July 14, 2014 at 9:47 PM Reply

    My appam pan is the most underutilized tool in my kitchen. I’ve to to break it out for this.

    Fenugreek is inspired. It will certainly cut down the time. 🙂

  4. swethadhaara July 14, 2014 at 1:17 PM Reply

    Hey, i made aappam with your formula for dinner tonight. It turned out well. I didnt try the stew but made tomato and onion chutney as side. Would love to know the recipe of tomato chutney they offer along with appam on kerala road sides. I just love that taste. I would love if you know and share it!!

    • Traditionally Modern Food July 14, 2014 at 2:50 PM Reply

      I am very happy to hear that you tried my Aappa and it turned out well:) sorry Swetha I don’t know that tomato chutney preparation , first time hearing about that. If you happen to know that recipe, pls yell me. I am eager to learn that

  5. acbistro July 12, 2014 at 8:35 AM Reply

    i am bad at dosa and appam 😦 they never come out well. i Have so much to learn.

    • Traditionally Modern Food July 12, 2014 at 11:28 AM Reply

      Thanks Andy:)For Dosa, 1 cup rice 1/4 cup urad dal and 1/4 tsp fenu Greek soak for 6-7 hours and grind them add salt and ferment . try this proportion for dosa and Appam and let me know how it turned

  6. srividhya July 11, 2014 at 9:31 PM Reply

    Great.. Even I don’t use yeast, but while grinding I add cooked rice and also coconut. Cooked Rice helps in fermentation. Have to post my Idiappam and Appam recipe too. 🙂

    • Traditionally Modern Food July 11, 2014 at 9:41 PM Reply

      Cooked rice and coconut is nice idea. Next time wil try that Srividhya. I have urad dal and fenugreek that also helps well in fermentation. Waiting for your recipe

  7. Liz July 11, 2014 at 2:19 PM Reply

    Never heard of appal, but It looks like flatbread that I would eat without questioning or doubting. Thanks for sharing!

  8. Pocketful of Motherhood July 11, 2014 at 9:35 AM Reply

    I’m learning so many new to me recipes from you that sound yummy! Thank you 🙂

  9. Jules @ WolfItDown July 11, 2014 at 6:11 AM Reply

    I have never tried Aappams before, but these look great! Thank you for the inspiration, it’s a lovely blog you’ve got here 🙂 x

  10. Priya Shiva July 11, 2014 at 2:39 AM Reply

    Tempting Aapams!

  11. Chitra Jagadish July 11, 2014 at 1:24 AM Reply

    Yum yum vidya. …

  12. Malar July 10, 2014 at 11:55 PM Reply

    Nice fluffy appam Yummmmm 😀

  13. derekthezenchef July 10, 2014 at 10:59 PM Reply

    Looks really interesting – I shall have to try this! But could it be eaten for lunch? This will go on my (alas, long!) to-try list ^.^

  14. […] since childhood days, whenever I think about Appam and idiyappam, coconut milk is the side dish that comes to mind, as that’s the one my Amma […]

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