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Appam - Without Yeast

5 from 1 vote
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To soak:

  • Raw rice - 1 cup
  • par boiled rice - 1 cup
  • fenugreek seeds - 1/2 teaspoon
  • urad Dal - 3 tablespoon
  • Poha - 1/4 cup
  • salt - as needed

Before making Appam :

  • Cooking soda - 1 teaspoon
  • Sugar - 1 teaspoon


  • Wash and soak all the ingredients except salt For at least 5 hours
  • Add required water and grind the batter in movie/ grinder
  • After the batter is ground add salt and grind once
  • Mix the batter well with hands and leave it overnight to ferment
  • 15 minutes before making Appam mix the batter well in 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 aapam pan in low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using 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, 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 and the edges start turning brown, remove the Aappam from the pan. Do not flip side. Serve Aappam with sweetened coconut milk/ Vegetable Stew/Vegetable Kurma/Theeyal /Sochi/ coconut milk


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  1. If you do not have an Appam pan, you can make it in any other curved non-stick pan with a lid
  2.  Can add 1 tablespoon of coconut milk before making Appam, for nice flavor
  3. You can add Eno  instead of baking soda 
  4. If you have leftover cooked rice use 1/4 cup instead of poha. You need not soak cooked rice
  5. Always add baking soda and leave a 15 minutes before making appam
  6. Use fresh baking soda for the best soft appam
  7. You can also  soak rice/dal separately
  8. Ferment the batter overnight for the best soft spongy appam 
  9. For extra flavor, coconut water can be used for grounding 
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