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appam recipe without yeast, how to make appam without yeast

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appam recipe without yeast – here’s a recipe of soft hoppers also called as appam. this version of appam recipe is made without yeast.

when i had posted the appam recipe made with yeast, i had got some requests on how to make appams without yeast. the recipe was in drafts from a long time and i just missed it completely.

the soaking and grinding is similar to dosa batter. depending on the temperature conditions, the batter can be fermented overnight or for about 10 to 12 hours or more.

to make the appams, i have added soaked regular rice, cooked rice and soaked urad dal. ground these with coconut milk and coconut water. if you do not have coconut water, then just substitute it with plain water.

this recipe is not the kerala style of making appams, but my own variation and one which i find easy to prepare with the ingredients available here.

serve appam hot or warm with veg stew or coconut chutney or kadala curry.

if you are looking for similar recipes then do check masala dosasoft idli recipe, avial, veg korma and kerala sambar recipe.

appam recipe without yeast below:

4.58 from 7 votes
appam recipe without yeast
prep time
12 hrs
cook time
30 mins
total time
12 hrs 30 mins
 
appam recipe without yeast - soft lacy hoppers or appams made with regular rice, cooked rice, husked black gram and coconut milk.
course: breakfasts
cuisine: south indian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
  • 1 cup regular rice, i added sona masuri rice
  • 1 or 1.25 cups cooked rice (this was cooked sona masuri rice - any cooked short grained rice works well)
  • 3 tablespoon husked urad dal
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 1 cup coconut milk or 250 ml coconut milk
  • ½ tablespoon sugar
  • ½ teaspoon rock salt
  • ¼ to 1/3 cup coconut water or water, add as required
  • 2 pinches of baking soda or ¼ teaspoon eno fruit salt
  • coconut oil or vegetable oil for smearing the pan or for sprinkling on the appams
how to make recipe
making appam batter:
  1. take regular rice, urad dal and methi seeds in a bowl. here i used urad dal with their husks (out of stock with the husked urad dal) and i had to remove the skins after they had soaked well.
  2. rinse all three for a couple of times in water and then soak in enough water in the same bowl for 5 to 6 hours.
  3. drain and add the soaked rice, cooked rice, urad dal and methi seeds. also add coconut milk to a wet grinder jar.
  4. add coconut water in parts and grind everything to a smooth batter. a slight grainy texture of the rice, in the batter is fine. pour the appam batter in a large bowl or pan. add rock salt and sugar.
  5. stir and cover the batter. keep aside for fermentation overnight or for about 10 to 12 hours or more if required. the batter, will double up a bit and also increase in volume.
  6. the consistency of this batter is slightly thin than the dosa batter and of a pouring consistency. so if the batter appears thick, then you can add some coconut water or regular water to the batter and mix well.
  7. add baking soda to the batter. mix very well and keep aside the batter covered for 15 to 20 minutes. you will see bubbles in the batter after adding baking soda. you can also add eno fruit salt, instead of baking soda. just 1/4 tsp of eno salt would be enough.

making appam:
  1. then take an appam pan or a small kadai with handles. if using an iron kadai, then smear oil on the kadai. for non stick kadai no need to smear any oil.
  2. with a large spoon or ladle, pour the appam batter. hold the kadai handles & swirl it, so that the appam batter spreads evenly in a round shape and you get a thin layer of batter at the edges.
  3. sprinkle coconut oil on the sides if required and cover the pan or kadai with a lid. cook till the appam gets cooked and the base is light golden.
  4. remove the lid or cover and gently lift the appam with a spatula. serve appam hot or warm with veg stew or coconut chutney or kadala curry.


step by step appam recipe with out yeast:

1. take 1 cup regular rice, 3 tbsp husked urad dal and ¼ tsp methi seeds in a bowl. here i used urad dal with their husks (out of stock with the husked urad dal) and i had to remove the skins after they had soaked well.

2. rinse all three for a couple of times in water and then soak in enough water in the same bowl for 5 to 6 hours.

3. drain and add the soaked rice, 1 or 1.25 cups cooked rice, urad dal and methi seeds. also add 1 cup coconut milk (250 ml) to a wet grinder jar.

4. add ¼ to ⅓ cup coconut water (or water) in parts and grind everything to a smooth batter. a slight grainy texture of the rice, in the batter is fine. pour the appam batter in a large bowl or pan. add rock salt and sugar.

5. stir and cover the batter. keep aside for fermentation overnight or for about 10 to 12 hours or more if required. the batter, will double up a bit and also increase in volume.  the consistency of this batter is slightly thin than the dosa batter and of a pouring consistency. so if the batter appears thick, then you can add some coconut water or regular water to the batter and mix well.

6. add 2 pinches of baking soda (or ¼ tsp eno fruit salt) to the batter.

7. mix very well and keep aside the batter covered for 15 to 20 minutes. you will see bubbles in the batter after adding baking soda.you can also add eno fruit salt, instead of baking soda. just 1/4 tsp of eno salt would be enough.

8. then take an appam pan or a small kadai with handles. if using an iron kadai, then smear oil on the kadai. for non stick kadai no need to smear any oil. with a large spoon or ladle, pour the appam batter. hold the kadai handles & swirl it, so that the appam batter spreads evenly in a round shape and you get a thin layer of batter at the edges. i do not have a small kadai or a appam pan, so made the appams in a large kadai. as a result, i did not get the thin crisp edges and a soft thick center in the appams.

9. sprinkle coconut oil on the sides if required and cover the pan or kadai with a lid.

10. cook till the appam gets cooked and the base is light golden.

11. remove the lid or cover and gently lift the appam with a spatula. serve appam hot or warm with potato stew or coconut chutney or kadala curry.




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This post was last modified on April 14, 2017, 12:39 pm

    Categories Indian Street FoodKids RecipesNo Onion No GarlicPopular Indian RecipesSouth Indian RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes

View Comments (40)

  • Hi, Instead of baking soda. Jus retain the coconut water in a glass, add half a teaspoon of sugar and keep it aside overnight or 10 to 12hrs. Next day yeast is ready and mix it with the batter while making the aappam. It came out very well for me.

  • Hi Ms.Dassana m bhawana again I tried Ur atukula recipe or rice poha dosa today for breakfast n it turned out very soft n yummy got over in seconds I would surely mention here that I had got this receipe from others website also but the information or ingredients mentioned were not correct.they have either missed out the dal or the soda or the proportion .so whenever I tried it turned out bad but today I tried step by step from Ur site n I got Gud result I thank u again for Ur detailed recipes n for honest effort to help us in kitchen thanks once again n best wishes to u

    • welcome bhawana. thanks for sharing this positive feedback on dosa recipe and writing these encouraging words. do try some more recipes.

  • Dear Dasana,

    Your recipes are too good. Here another variation of appam without adding coconut, yeast or cooked rice. One cup rawrice, one cup boiled rice one fourth of urad dhal , one fourth of poha, 2 teaspoons of methi. soak the above ingrts for 5 hours then grind it. add salt. Ferment it add sugar while making aappam. you will get nice aappam.

      • Hellooo.... I tried to prepare appam today... but it is getting sticked to the non stick as well as iron pan..... what to do... plz help

        • if the nonstick is of a good quality, then it won't stick. before making appams in a new pan or in a pan which has not been used for long, always grease the pan with oil and keep for some days. if the pan has not been used, then there are chances that the appams will stick to the pan. keep the batter in the fridge. the batter stays good for a couple of days. heat the pan. smear oil all over. let the oil get hot. switch off the flame. wipe the oil from pan with a paper towel or cotton napkin. then again spread some oil all over. keep this greased pan overight. then in the morning, heat the pan again. wipe the oil and then spread fresh oil on the pan and begin making appams.

  • Hi Dassana,

    Your recipes are really wonderful.

    In Kerala, generally appams are made without yeast. But to my knowledge appams do not have urad dal or methi seeds as key ingredients. We generally ferment coconut water with sugar and add it to appam batter instead of yeast.

    • thanks jyothi. i know appams are made without yeast. in this recipe, urad dal is added to give lightness and methi seeds to aid in fermentation. this is just a easy recipe i developed to make things easier for me as well as other readers, who are not comfortable with yeast.

    • roopa, you can try without baking soda. but they will not be as soft as the ones made with baking soda.

  • Hi dassana...
    I'm a regular visitor to ur site....I find most of the recipes great n thy turn out well...made appams yesterday using ur recipe n it turned out awe sum...thanks n keep posting...I swear by your site...n many of my friends use it too:)

    • welcome fauzia. glad to know this. thanks for sharing your positive feedback on recipes.

  • hello there... wanna know the difference between appam and dosa ...plz do reply im from pakistan and soon gonna try u recipes... they all look so mouthwatering..

    • thanks marryam. appam is fermented by using local liquor made from palm flour or coconut flour. dosa is fermented naturally. both are south indian dishes. appam is more softer than dosa.

      • sorry I could not post my comments thats why I have used your reply to post my inquiry. Wanted to ask you about another method of making appam in which bread was used with other things you mentioned in your appam recipe, this one was very tasty too,I had it in Kerala when visiting my friend few years back. Her helper made appam using this method. Just wondering whether you know this recipe in which bread being used and made appam. If yes can you please post the recipe.Thanks in advance.

        • thats fine revathy. i do not know of any other method which makes use of bread. if i get to know, i will add the recipe.

  • Hello.. have tried this recipe couple of times.. came out really well every time.. Awesome recipe. Can the batter be stored after adding soda?

    • in a steel kadai, the appams can stick. if the kadai is well seasoned, then you can make in the kadai. but the kadai should not have a flat bottom but a round bottom.

    • anusha, the aroma of yeast cannot be reduced once the yeast has got activated in the batter.

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