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    Home » Recipes » Breakfast Recipes

    Traditional Appam Recipe | Tamilnadu Appam Recipe

    Published: May 14, 2013 · Modified: May 5, 2021 by Ramya · 6 Comments

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    Traditional Appam recipe without yeast or cooking soda. Appam batter fermented with coconut water/milk.

    It would be an understatement if I say I love Appam. Traditional Appam without any yeast or cooking soda made Tamilnadu style is one of my favorite comfort foods. Soft, melt in mouth center thats fluffy and yet crispy edged Appams with the mild spiced coconut flavoured Vegetable Stew is a combo that's hard to beat! Growing up, I was a huge fan of appams which mom used to make. While she made kurma/spicy gravy to go with it, vegetable stew was unheard of those days - in our home.

    While everyone relished spicy gravy with soft appams, I would crave for sweetened coconut milk, called as Thengai Paal. Its one of the easiest but best side dish to go with fluffy appams. All it needs is extracting fresh coconut milk which is the only time consuming part! It is either sweetened with powdered sugar or jaggery. I would ask Amma to make sweetened coconut milk only for me, not understanding its would be tough for her to attend to individual needs when there are 6 others to take care of. Amma being Amma always entertained me 🙂 After getting married, I learnt some tips and tricks from the Mother-in-law who is an expert in making delicious Traditional Appams without using any additives.

    How to Make Traditional Appam Recipe

    📖 Recipe

    Traditional Appam Recipe

    Ramya
    Traditional Appam recipe without yeast or cooking soda. Appam batter fermented with coconut water/milk.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Soaking + Fermenting Time 15 hours hrs
    Total Time 15 hours hrs 40 minutes mins
    Course Breakfast
    Cuisine Tamilnadu Recipes
    Servings 20 Appam

    Equipment

    • Appam Pan

    MEASUREMENT

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

    Ingredients
      

    • 2 cups Raw rice
    • ¼ cup Urad Dal
    • ½ teaspoon Fenugreek Seeds
    • Coconut Water from one coconut
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    Instructions
     

    • Wash and soak rice along with urad dal and fenugreek seeds for atleast 6hrs. Drain the additional water and grind it into a smooth paste that is of flowing consistency.
    • Add salt to taste along with coconut water from one coconut (or use 1 cup thin coconut milk ) and let the batter rest for at least 8hrs (Usually I grind it by night so it gets a resting time all through the night and the batter would be well risen by morning).
    • Mix additional water to make the batter to the pour-able consistency. It should be a little watery compared to that of dosa batter.
    • Take an appam kadai (a normal kadai will also do, but this is easy to handle). Pour a ladle of batter in the center of kadai and quickly turn the kadai in repeated circular motions until all the batter has been spread well through out the kadai. Here is a pic of how it should look. The center should be little thick (making it fluffy) and the edges should be crisp.
    • Drizzle little oil along the edges to make it more crisper (again optional) and cover the kadai with a lid. Let it cook for a couple of minutes and then take it out to serve hot with stew.
    Keyword Breakfast Recipes
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    Traditional Appam Recipe with Step by Step Pictures

    1. Wash and soak rice along with urad dal and fenugreek seeds for atleast 6hrs. Drain the additional water and grind it into a smooth paste that is of flowing consistency.

    2. Add salt to taste along with coconut water from one coconut (or use 1 cup thin coconut milk) and let the batter rest for at least 8hrs (Usually I grind it by night so it gets a resting time all through the night and the batter would be well risen by morning).

    3. Mix additional water to make the batter to the pour-able consistency. It should be a little watery compared to that of dosa batter.

    4. Take an appam kadai (a normal kadai will also do, but this is easy to handle). Pour a ladle of batter in the center of kadai and quickly turn the kadai in repeated circular motions until all the batter has been spread well through out the kadai. Here is a pic of how it should look. The center should be little thick (making it fluffy) and the edges should be crisp.

    5. Drizzle little oil along the edges to make it more crisper (again optional) and cover the kadai with a lid. Let it cook for a couple of minutes and then take it out to serve hot with stew.

    Recipe Notes

    •  To make coconut milk, grind about 1 cup of coconut pieces along with a cup of water for a minute. Squeeze the coconut out of the milk. This would be the thick first milk. To get the second and third milks, repeat the procedure until only colorless coconut remains. Make sure you dont over-grind the coconut, for it might separate the fat from the coconut and all you would be left is coconut fat and water. On the other hand, ready-to-use coconut milk can be used as well.

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    1. ashreyamom

      May 14, 2013 at 2:40 pm

      i make it with just rice and little cooked rice with yeast. add coconut milk after fermentation. have to try ur way too.. 🙂

      Reply
      • CHCooks

        May 14, 2013 at 3:18 pm

        I dont like the smell of yeast and so does S.. thats why I use this method.. But there is one thing that can be done.. instead of fresh yeast.. one can add bread pieces soaked in water too. That will work as well 🙂

        Reply
    2. techie2mom

      May 15, 2013 at 11:35 am

      This looks mouthwateringly tasty!! You know with this recipe of yours you made me nostalgic!!
      i have had appams and stew at my neighbour auntie's place (in Hyderabad) when hubby traveled out of city..Auntie was sooo kind to feed me breakfast and dinner almost every day, coz she knew that i wasn't cooking for only me...

      Reply
      • CHCooks

        May 15, 2013 at 11:37 am

        Thanks TM 🙂 🙂

        Awww she really is a good lady. I love neighbours who take care of you 🙂 I too have such a neighbour here.. but then sometimes she goes overboard and never stops talking 🙄

        Reply
    3. kuttysmiles

      May 17, 2013 at 11:09 pm

      Hey Gb.. i used to have appam with sweetened coconut milk....this recipe of urs is surely a welcome change... I cant try it out here since my mom wont give her precious kitchen to experiment 🙁 I am collecting all these recipes for my D 🙂 and i included this too 🙂 thanks GB 🙂

      Reply
    4. suja

      March 18, 2023 at 4:18 am

      Thanks for the recipe
      frantic recipe

      Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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