no yeast appam

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No yeast appam with step by step photos. Here’s a recipe of soft hoppers also called as appam. This version of appam is made without yeast. Gluten-free and Vegan.

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 them hot or warm with veg stew or coconut chutney or kadala curry or veg kurma. According to me, the best combo is appam served with veg stew or kadala curry.

How to make no yeast appam

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 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 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 them 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 they get cooked and the base is light golden.

appam recipe

11. Remove the lid or cover and gently lift the appam with a spatula. Serve hot or warm with potato stew or coconut chutney or kadala curry or cauliflower kurma.

appam recipe with out yeast, appam recipe
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no yeast appam recipe

no yeast appam

4.58 from 7 votes
These No Yeast Appam are soft lacy hoppers made with regular rice, cooked rice, husked black gram and coconut milk.
Prep Time 12 hrs
Cook Time 30 mins
Total Time 12 hrs 30 mins

Cuisine South Indian
Course: Breakfast

Servings 3 to 4
Units

Ingredients

  • 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 (edible and food grade)
  • 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

Instructions

preparation for 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 the 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 no yeast 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 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 they gets cooked and the base is light golden.
  • Remove the lid or cover and gently lift the appam with a spatula. Serve hot or warm with veg stew or coconut chutney or kadala curry.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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44 Comments

  1. Hello, i have tried your appam with yeast recipe. I came out well. Today i tried this no yeast appam. I don’t know what went wrong, but the appam sticks on the sides.the center comes out reasonably well. I used a regular kadai and also nonstick one. But both didn’t turn out well. What could possibly be wrong? I allowed it to ferment for about 10 hrs during the day and it is quite hot here. It was fermented well. I also added baking soda. How should i maintain the heat of the tawa? Should it be high or medium? Please clarify so I can try tomorrow with the same batter.
    Thanks
    Soumya

    1. thanks soumya. the sticking could be due to the batter being slightly thin or because of overfermentation or the kadai and pan was earlier used for dry cooking or roasting. also was the batter having a very sour aroma? first heat the kadai or pan on medium high to high flame. spread some oil and heat for a few minutes. carefully wipe the oil with a clean cloth or paper towel. then again spread some oil and heat for 1 to 2 minutes. again wipe the oil. this is called as seasoning the pan. then heat to medium flame. spread oil and pour the batter. cook on a medium-low to medium flame. hope this helps.

  2. 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

    1. 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.

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

    1. 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.

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