no yeast appam recipe, how to make appam without yeast

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no yeast appam recipe
appam recipe without yeast - soft lacy hoppers or appams made with regular rice, cooked rice, husked black gram and coconut milk.
4.58 from 7 votes
total time:
750minutes

no yeast appam recipe with step by step photos. here’s a recipe of soft hoppers also called as appam. this version of appam recipe is made without yeast.

appam recipe with out yeast, appam recipe

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 these no yeast 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:

no yeast appam recipe

4.58 from 7 votes
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.
no yeast appam recipe
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

preparation for appam batter

  • 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.
  • 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.

making appam batter

  • drain and add the soaked rice, cooked rice, urad dal and methi seeds. also add coconut milk to a wet grinder jar.
  • 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.
  • 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.
  • 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

  • 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.
  • 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.
  • 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.
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how to make no yeast appam recipe

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.

ingredients for making appam recipe

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.

making appam recipe with out yeast

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.

ingridents for making appam recipe with out yeast

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.

batter for appam recipe

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.

batter for making appam recipe

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

batter for preparing appam recipe

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.

batter to make appam recipe

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.

batter for appam recipe without yeast

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

pour appam batter

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

appam recipe

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.

appam recipe with out yeast, appam recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

This recipe post was first published on September 11, 2014 at 9:57 pm

and was last modified on October 17, 2018 at 7:09 pm


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42 comments/reviews

  1. Hi…. I have become such a great fan of ur recipes… today I made PANI puri ka paani using ur recipe … I have to tell u that it was a super hit with my daughters. I will definitely try the appam recipe given here. You have really made following the recipes so simple.. thank you

    • thank you anjali. glad to know that your daughters loved the pani puri. sure do try the appam recipe and let me know how it goes for you. thanks and welcome.

  2. Can u please tell me how to reduce yeast smell in appam.

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

  3. Can we make use of steel kadai?

    • 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.

  4. I tried the receipe for the first time n it came out so well.. Thanks a lot for sharing…

    • thanks rajni for this positive feedback on the recipe.

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

    • thanks hema. yes you can store the batter after adding soda.

      • Thank you 🙂

  6. Any substitution for Sona masoori.?
    Thanks ..

    • use any regular rice.

      • 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.

  7. Superb

  8. 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.

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