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    Home » Recipes » Breakfast Recipes

    Appam | Easy Appam Recipe without Yeast

    Published: Sep 30, 2016 · Modified: Jun 1, 2022 by Ramya · 31 Comments

    252 shares
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    Learn how to make traditional Tamilnadu style Appam Recipe without yeast/cooking soda. Lacy Appam recipe with step by step pictures.

    Easy Appam Recipe

    Ok. I think I should stop myself from saying this but I really cant help it. So, I am going to go ahead and say it ok? This is one of my most favorite recipes. There I said. Again. Yes, again. Though it sounds too clichéd, especially since I call every single recipe my favorite – it is only fair that I make our favorite food and post it here 🙂

    appam-3

    So, here comes my recipe for one of the greatest breakfasts of South India (especially Tamilnadu and Kerala) – Appam. For me, as a kid appam has always felt like a cross between idli and dosa. Appam has a soft, pillowy center just like idli and crispy, thin crepe like edges like dosa. As Appam is soft and crisp at the same time (don’t get me, pls try out this recipe and see for yourself :D) I love it.

    Appam without Yeast

    Now there are different versions to the Appam recipes, depending on how you got the recipe. In parts of Tamilnadu and Kerala, Appam is made purely with rice. And then, the traditional recipe calls for coconut water/milk to ferment the batter. In not so traditional terms, Appam has a very small quantity of urad dal, to give softness and body. In Sri Lanka as I understand, yeast is used. In one of the TV shows, I saw someone add stale bread to the batter in a way, adding yeast indirectly. Out of all these versions, I am posting the one that is with our family as far as I know and the one I can vouch for. I also have made attempts to make a video of Appam making – this is my first! So please check it out and let me know 🙂

    Traditionally, Appam is either served with Thengai Paal (sweetened coconut milk) or Vegetable Stew. I served it up with Thengai Paal as it is our first preference. Sweet coconut milk is poured on hot Appams and we would let them soak up the coconut milk. It is just blissful 🙂 Refer to my notes below to make the Thengai Paal. And stay tuned for my stew recipe 🙂

    appam-1

    How to make Easy Appam without Yeast - Recipe with Step by Step Pictures

    Soak 1 cup raw rice (dosa rice) and 3 tablespoon urad dal in enough water atleast 6 hrs.

    Cook 2tbsp sago/javvarisi in enough water until soft, let it cool down completely.

    Add the soaked rice and urad dal into the blender.

    Adding water as needed, grind it into a smooth paste. Now add the cooked/cooled down sago/javvarisi.

    Grind into a smooth batter. Remove onto a container.

    Add salt required and mix well with your hand. Set the batter aside in a warm place in the kitchen for 6-8 hrs (or overnight) and let the batter ferment.

    Before using, beat down the batter, add extra water if required and mix the batter well. The batter should be of dropping consistency, slightly watery than dosa batter.

    Heat the Appam Kadai (I used cast iron pan, non-stick pan can be used too) and sprinkle few drops of water. As the water evaporates, pour a ladle full of Appam batter into the pan. Quickly swirl the pan so that the batter is spread across the pan. The extra batter would settle at the center. Slowly, a lot of holes start appearing on the Appam – sign of a good fermented batter.

    Add few drops of oil around the edges and cover the pan with a lid. Let the Appam cook on medium flame for a min.

    When the center looks cooked and the sides turn light golden brown, gently remove it. Repeat the same with rest of the batter.

    Serve hot with Thengai Paal (recipe in the Notes below). Thengai Paal is usually poured on hot Appams before eating!

    How to make Appam without Yeast

    Check out the Appam Making Recipe 🙂 This is my first time - just shot with my mobile camera, apologies for the low quality.

    Appam Making in Cast Iron Pan

    https://www.youtube.com/shorts/Dkd7JfDk2FU

    Recipe Notes

    • To cook the sago, add enough water and boil until the pearls turn transparent. Adding it makes the Appams soft as well as crispy.
    • A good fermented appam batter would give a lot of tiny holes when cooking the appam. That is the sign if your appam is going to turn out good. Otherwise, it might be hard to chew.
    • To make sweetened thengai pal, take 1 cup of thick coconut milk (the 1st coconut milk) and 1 cup of thin coconut milk (the 2nd coconut milk). Add 6-7 teaspoon of sugar and powdered cardamom. Mix well.
    • Appams are usually crisp when hot and turn soft as they cool down.
    • Appam batter stays well in the fridge for 2-3 days, after which it might start to yield slightly hard appams.

    Recipe Card

    📖 Recipe

    Appam without Yeast

    Easy Appam Recipe without Yeast | Palappam Recipe

    Ramya
    Learn how to make traditional Tamilnadu style Appam Recipe without yeast/cooking soda. Lacy Appam recipe with step by step pictures.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Soak + Ferment Time 12 hours hrs
    Total Time 12 hours hrs 30 minutes mins
    Course Breakfast
    Cuisine Tamilnadu Recipes
    Servings 15 Appam

    Equipment

    • Appam Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1.5 cups Raw Rice
    • 3 tablespoon Urad Dal
    • 2 tablespoon Sago/Sabudana/Javvarisi
    • Salt as needed
    • Water as needed
    • Oil as needed to sprinkle around
    Prevent your screen from going dark

    Instructions
     

    • Soak rice and urad dal in enough water atleast 6 hrs.
    • Cook sago/javvarisi in enough water until soft, let it cool down completely.
    • Grind the soaked rice and dal along with the cooked/cooled down sago/javvarisi into a smooth paste. Add water as needed.
    • Add salt required and mix well with your hand. Set the batter aside in a warm place in the kitchen for 6-8 hrs (or overnight) and let the batter ferment.
    • Before using, beat down the batter, add extra water if required and mix the batter well. The batter should be of dropping consistency, slightly watery than dosa batter.
    • Heat the Appam Kadai (cast iron or non-stick) and sprinkle few drops of water. As the water evaporates, pour a ladle full of Appam batter into the pan. Quickly swirl the pan so that the batter is spread across the pan. The extra batter would settle at the center. Slowly, a lot of holes start appearing on the Appam – sign of a good fermented batter.
    • Add few drops of oil around the edges and cover the pan with a lid. Let the Appam cook on medium flame for a min. When the center looks cooked and the sides turn light golden brown, gently remove it. Repeat the same with rest of the batter.
    • Serve hot with Vegetable Stew and Thengai Paal (recipe in the Notes below). Thengai Paal (sweetened coconut mik) is usually poured on hot Appams before eating!

    Notes

    • To cook the sago, add enough water and boil until the pearls turn transparent. Adding it makes the Appams soft as well as crispy.
    • A good fermented appam batter would give a lot of tiny holes when cooking the appam. That is the sign if your appam is going to turn out good. Otherwise, it might be hard to chew.
    • To make sweetened thengai pal, take 1 cup of thick coconut milk (the 1st coconut milk) and 1 cup of thin coconut milk (the 2nd coconut milk). Add 6-7 teaspoon of sugar and powdered cardamom. Mix well.
    • Appams are usually crisp when hot and turn soft as they cool down.
    • Appam batter stays well in the fridge for 2-3 days, after which it might start to yield slightly hard appams.
    Keyword Breakfast
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    Tamilnadu Style Appam Recipe

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. srividhya

      September 30, 2016 at 4:09 pm

      Hey same pinch.. my first video was appam and dosa.. been 3 years. need to add it my new channel. Nice..
      Love the appam. I add a handful of leftover rice and that doest job of yeast. 🙂

      Reply
      • chcooks

        October 07, 2016 at 2:17 pm

        Yeah, cooked rice is a nice choice too! I hardly had extra rice or make it much for that matter - so this works for me 😀

        Reply
    2. Julie is Hostess At Heart

      September 30, 2016 at 5:45 pm

      I'm sure these were delicious soaking up that coconut milk!

      Reply
      • chcooks

        October 07, 2016 at 2:16 pm

        They really are, Julie 🙂

        Reply
    3. Ann GrubbsnCritters

      October 01, 2016 at 12:56 am

      This brings back memory from my childhood, I remember my parents bringing back appam for breakfast every once in a while. I don't remember what we ate it with though. I just ate it like that. #FiestaFriday

      Reply
      • chcooks

        October 07, 2016 at 2:15 pm

        Aww I am so glad it brought back some nice memories for you 🙂 Thanks for sharing it with me!

        Reply
    4. Sandhya

      October 01, 2016 at 1:06 am

      I am a HUGE appam fan and love this recipe without the yeast. I just wish i could grab that appam right off the screen and yes , pass me the coconut milk please:)
      Thank you for bringing this lovely dish to Fiesta Friday!

      Reply
      • chcooks

        October 07, 2016 at 2:15 pm

        Thanks much Sandhya 🙂 Glad you liked it!

        Reply
    5. Michelle

      October 01, 2016 at 5:10 am

      It is so beautiful!
      Sounds quite tasty!
      I see why it's your "favorite " post?
      Thanks
      Michelle

      Reply
      • chcooks

        October 07, 2016 at 2:14 pm

        Thanks a lot Michelle 🙂

        Reply
    6. Freda @ Aromatic essence

      October 01, 2016 at 6:00 am

      Love appams a lot! I make them with coconut and ferment it with yeast! Your's looks fantastic, addition of saboodana is new to me !

      Reply
      • chcooks

        October 07, 2016 at 2:14 pm

        Thanks Freda 🙂 Do try out this variation some time.. we have never used yeast as far as I can remember - so it is pretty fail proof 🙂

        Reply
        • Freda @ Aromatic essence

          October 08, 2016 at 10:26 am

          Will surely do so 🙂

          Reply
          • chcooks

            October 14, 2016 at 2:40 pm

            🙂 🙂

            Reply
    7. Lynz Real Cooking

      October 01, 2016 at 8:45 pm

      Looks good!

      Reply
      • chcooks

        October 07, 2016 at 2:09 pm

        Thanks Lynn 🙂

        Reply
    8. tentimestea

      October 02, 2016 at 12:45 am

      Well done on the video CH! You make the appams look so effortless, but I know I would struggle to get the hang of swirling the pan like that! This was such a lovely post with your descriptions of the taste and texture. They sound just divine 🙂

      Reply
      • chcooks

        October 07, 2016 at 2:09 pm

        Thank you so much T 🙂 Hope you get to try these some day!

        Reply
        • tentimestea

          October 08, 2016 at 9:46 am

          Currently I don't have a good pan to use for them, but I do hope so as well! 🙂

          Reply
          • chcooks

            October 14, 2016 at 2:41 pm

            🙂 🙂

            Reply
    9. Angie | Fiesta Friday

      October 02, 2016 at 5:09 am

      Aha! I know appams! I've even made them once for a challenge and they turned out delicious. I need to make them again!

      Reply
      • chcooks

        October 07, 2016 at 2:17 pm

        Opps.. your comment went to spam. Haha glad to know you have tried and like them too! 🙂

        Reply
    10. kushigalu

      October 03, 2016 at 10:31 am

      Perfection. feel like grabbing one!

      Reply
      • chcooks

        October 07, 2016 at 2:09 pm

        Thanks Kushi 🙂

        Reply
    11. petra08

      October 05, 2016 at 3:55 am

      This sounds absolutely delicious. I like the sound of coconut milk poured on top of them! 🙂

      Reply
      • chcooks

        October 07, 2016 at 2:00 pm

        Thanks Petra 🙂

        Reply
    12. perspectivesandprejudices

      January 18, 2017 at 10:01 pm

      Hey GB, planning to make appam this week and came here looking for the recipe. Quick question - do you add thenga/thengal paal to the batter itself? Or is that optional?

      Reply
      • chcooks

        January 18, 2017 at 10:33 pm

        Hey P, I usually dont add coconut milk to the batter. My trick is to add cooked Sago or Sabudhana which gives the desired softness. My MIL adds coconut water after grinding the batter and with fermentation, it yields to a different kind of taste. Hope this helps!

        Reply
    13. suja

      March 07, 2023 at 6:46 am

      5 stars
      It’s came out excellent
      Thanks for the receipe

      Reply
      • Ramya

        March 08, 2023 at 4:42 pm

        Thanks for sharing this 🙂 Glad you enjoyed it!

        Reply

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