Appam – Without Yeast

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

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

• 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)

• 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

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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