Appam recipe | Appam | Aappam | Appam recipe without yeast | homemade Appam without coconut | appam without Eno | Kerala appam recipe with step-by-step pictures and video recipe. Check out the detailed appam video recipe or 1 minute Appam shorts. If you like the video pls SUBSCRIBE to my channel.
Appam recipe | Appam | Appam recipe without yeast | Appam without coconut | appam without Eno | Kerala appam recipe is a traditional South Indian breakfast recipe. tasty guilt-free soft Appam recipe.
Aappam is one of my favorite breakfast items. During our childhood days, Amma used to do Appam in a regular Iron skillet. That time she didn’t have Aappam pan in our home. Since we love it Amma got Appam pan and used to make Appa at least once in 2 weeks.
Can I grind Appam batter in a mixie?
Yes, you can grind the batter in a mixie or grinder make sure you give regular in-between grinding. Avoid adding much water while grinding.
Can I skip baking soda?
Baking soda gives a soft texture to the Aappam recipe. You can use Eno, instead of baking soda. Always use fresh baking soda. A batter with fresh baking soda will get bubbles.
Best side dish for Appam
Appam tastes yummy with Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, kurma are my other favorite side dishes.
can I use coconut for the Aappam recipe?
coconut Appam is yet another tasty Aappam variety prepared with coconut. If you want to add extra coconut flavor use coconut water while grinding
Ingredients:
To soak:
Raw rice - 1 cup
parboiled rice - 1 cup
fenugreek seeds - 1/2 tsp
urad Dal - 3 tbsp
Poha - 1/4 cup
salt - as needed
Before making Appam :
Cooking soda - 1 tsp
Sugar - 1 tsp
How to make Appam with step-by-step pictures:
- Wash and soak all the ingredients except salt For at least 5 hours
- Add the required water and grind the batter in a mixie/ grinder
- After the batter is ground add salt and grind once
- Mix the batter well with your hands and leave it overnight to ferment
- 15 minutes before making Appam mix the batter well in a ladle and add extra water to make a thin batter (thinner than dosa batter consistency)
- Furthermore, add sugar and baking soda and mix well. Use fresh baking soda (you should see bubbles after adding baking soda )
- Turn on the stove and keep the appam pan on low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using a 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, the remaining batter will come in the center or make flower appam). After that close the pan with the lid and cook
- Once the Aappam is cooked with pores all around and the edges start turning brown, remove the Appam from the pan. Do not flip the side
Ingredients
To soak:
- Raw rice - 1 cup
- par boiled rice - 1 cup
- fenugreek seeds - 1/2 tsp
- urad Dal - 3 tbsp
- Poha - 1/4 cup
- salt - as needed
Before making Appam :
- Cooking soda - 1 tsp
- Sugar - 1 tsp
Instructions
- Wash and soak all the ingredients except salt For at least 5 hours
- Add the required water and grind the batter in a mixie/ grinder
- After the batter is ground add salt and grind once
- Mix the batter well with your hands and leave it overnight to ferment
- 15 minutes before making Appam mix the batter well in a ladle and add extra water to make a thin batter (thinner than dosa batter consistency)
- Furthermore, add sugar and baking soda and mix well. Use fresh baking soda (you should see bubbles after adding baking soda )
- Turn on the stove and keep the appam pan on low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using a 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, the remaining batter will come in the center or make flower appam). After that close the pan with the lid and cook
- Once the Aappam is cooked with pores all around and the edges start turning brown, remove the Appam from the pan. Do not flip the side
Video
Notes
- If you do not have an Appam pan, you can make it in any other curved non-stick pan with a lid
- Can add 1 tablespoon of coconut milk before making Appam, for nice flavor
- You can add Eno instead of baking soda
- If you have leftover cooked rice use 1/4 cup instead of poha. You need not soak cooked rice
- Always add baking soda and leave a 15 minutes before making appam
- Use fresh baking soda for the best soft appam
- You can also soak rice/dal separately
- Ferment the batter overnight for the best soft spongy appam
- For extra flavor, coconut water can be used for grounding
Looks really interesting – I shall have to try this! But could it be eaten for lunch? This will go on my (alas, long!) to-try list ^.^
Thanks Zen:) ya can be eaten for lunch as well. Do try and let me know
Nice fluffy appam Yummmmm 😀
Thanks Malar:)
Yum yum vidya. ...
Tempting Aapams!
Thanks Priya:)
I have never tried Aappams before, but these look great! Thank you for the inspiration, it’s a lovely blog you’ve got here 🙂 x
Thanks Jules for your lovely words:)
I'm learning so many new to me recipes from you that sound yummy! Thank you 🙂
Thanks Hannah:) Do try and let me know
Will do, I’m looking forward to trying some of your recipes!
Waiting to hear from you Hannah:)
Never heard of appal, but It looks like flatbread that I would eat without questioning or doubting. Thanks for sharing!
Thanks Liz:) its Indian pancake
Great.. Even I don't use yeast, but while grinding I add cooked rice and also coconut. Cooked Rice helps in fermentation. Have to post my Idiappam and Appam recipe too. 🙂
Cooked rice and coconut is nice idea. Next time wil try that Srividhya. I have urad dal and fenugreek that also helps well in fermentation. Waiting for your recipe
i am bad at dosa and appam 🙁 they never come out well. i Have so much to learn.
Thanks Andy:)For Dosa, 1 cup rice 1/4 cup urad dal and 1/4 tsp fenu Greek soak for 6-7 hours and grind them add salt and ferment . try this proportion for dosa and Appam and let me know how it turned
Hey, i made aappam with your formula for dinner tonight. It turned out well. I didnt try the stew but made tomato and onion chutney as side. Would love to know the recipe of tomato chutney they offer along with appam on kerala road sides. I just love that taste. I would love if you know and share it!!
I am very happy to hear that you tried my Aappa and it turned out well:) sorry Swetha I don't know that tomato chutney preparation , first time hearing about that. If you happen to know that recipe, pls yell me. I am eager to learn that
My appam pan is the most underutilized tool in my kitchen. I've to to break it out for this.
Fenugreek is inspired. It will certainly cut down the time. 🙂
Do use your pan and try Aappam:) I am sure, you will like it
Oh, I accidentally unfollowed, followed you. Big fingers on my iPad. 🙂
🙂 It happens
Thanks for sharing the recipie 😊