Appam recipe without yeast, How to make appam - Raks Kitchen (2024)

Appam recipe - without yeast. Rice, urad dal and fenugreek seeds as main ingredients. Fenugreek seeds helps batter to ferment well and gives porous texture.

This is my way of making appam, we all like it to have with coconut milk sweetened with jaggery and flavored with cardamom!

This may not be the authentic way of making appam with yeast or coconut/coconut milk, but it's a fool proof recipe, which gives you soft, crisp and lacy appams.

🧖‍♀️ How it works?

The fenugreek seeds and aval (poha) does the magic. While at certain parts of south India, they use yeast to make appam, in my household we do a natural fermentation with fenugreek seeds.

The aval/ poha also makes it porous and gives soft texture apart from fenugreek seed's magic.

Check out my vegetable stew, side dish for appam.

📖 Variations

• If you want coconut in this same recipe, just add ¼ cup of grated coconut while grinding.

• Add required coconut milk to the batter to dilute just before making the appam. So let the batter be little thicker to dilute afterwards
• Cooking soda gives porous texture, if it is not porous and does not get cooked in middle, add more cooking soda. But the batter must be fermented for this to react and create holes. So make sure to ferment.
• You can also add little eno (blue pack) for porous texture. Eno and cooking soda are chemically similar.

For fermenting the batter if you are in cold region,keep the batter in warm place. Like for example next to your cooking area through out the day as you may cook.

Inside oven with oven light on.

Or in Instant pot with yogurt mode. Some areas like next to fridge as refrigerator exterior is hot and surroundings may be warm enough for fermentation.

Recipe card

💬 Method

1. You can soak and grind everything together too. But make sure it is ground really smooth.

2. (OR) Soak both rice, dal in one vessel along with poha and urad dal, fenugreek seeds in another vessel for 3 hrs.

3. First grind fenugreek till smooth and fluffy adding around ½ cup water, then add rest of the soaked items, enough water and grind till smooth.

4. Mix salt and keep for fermentation overnight.

5. Batter should be little bit watery than idly batter (just pouring consistency) and should not be heavy, should be light.

So take required amount of batter, add water or coconut milk for authentic taste to dilute it.

Batter

Before you decide to make aapam, add the cooking soda and stir well.

6. Heat a heavy bottomed kadai and pour 1 & ½ ladle of batter.

7. Just spread in the sides of the pan like we spread dosa, leaving little batter still in the middle( I find this method easier and quicker).

8. This will give you thin edges, just like if we rotate the pan. If you are convenient in rotating the pan, then hold the two sides of the pan and rotate in a circular motion to get a thin edge.

9. If you use oil just drizzle a few drops after u make appam, if you do so before then batter will not spread evenly.

10. Cook covered in a medium low flame.

11. After a minute check for doneness. Once you do not see whitish spot, or raw batter in middle, you can take it out.

Serve hot with your choice of side dish, stew or kurma or simply coconut milk!

I like mine, slightly browned and crisp, so after I open the lid, I keep the flame in high to turn it brown, so its ur choice to brown it and have it crispy or have it soft and white…

Here's how to make flower appam : https://youtu.be/vGbutOFhwcQ