Appam Recipe Without Yeast, Homemade Appam

Tamilnadu style easy Appam Recipe Without Yeast using rice and coconut. Serve hot with coconut milk or vegetable stew.

Other recipe: Kerala Appam / Palappam Recipe

Appam is my sons all time favorite dish. Appam with sweet coconut milk is something he can have everyday. This is my aunts appam recipe and comes out so good every single time. There is no addition of yeast in this Appam recipe. The appam batter ferments naturally. Here is how to do Tamilnadu style appam mavu or appam batter. I like to use idly rice for making appam batter. If you cannot get idly rice, you can use raw rice (raw rice variety like sona masuri rice).

Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours. We will also need 1/4 cup of cooked rice. You can use any variety of cooked rice. Also cut or shred 1/2 a cup of fresh coconut and set aside.

Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water. If your blender is not big, grind it in two to three batches. Do not grind everything at a time.The motor in the blender might over heat and stop working. So have patience and grind it in batches.

Cover the batter bowl with a lid and leave it in a warm place. Leave batter untouched for at least 8-10 hours. After the rest, the batter would have doubled. The batter would be foamy like below after fermentation. Mix well. Store in the refrigerator for up to 3 days and use when required.

Now to make appam, we need to add baking soda ( also called as aapam soda ), salt and sugar to the batter. DO NOT add the soda, salt and the sugar to the whole batter at once. The appam wont fluff up. Just take how much ever batter is required for that particular time and then add soda, salt and sugar and proceed with the recipe.

Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix batter well to combine.

The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter.

Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides. Cover with a lid and let it cook for 40-50 seconds.

Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

Here is the recipe for Kerala Chicken Stew, Chicken Ishtu

NOTE Do not add too much cooked rice to your batter. The batter will become very sticky and gummy. We have just used half a cup for this recipe. Do not add more than that else the batter will be a mess.

What can go wrong while making Appam? 1.If the holes are really big and wide and the batter is not sticking to the pan, the batter is very thin in consistency. Add more batter to adjust the consistency. 2.If the appam is coming very heavy, then batter is very thick and needs to be diluted with some water. 3.If the batter is not browning properly, it means the batter has not been fermented enough or very less sugar has been added. 4.If you added too much appam soda, appam will not be white but will be a little yellow. If the appam is coming yellow, then add more batter to adjust the soda.

Here is the recipe for Sweet Coconut Milk. Here is the recipe for Vegetable Stew

Main Ingredients for batter

• 2 cups ( 500 ml) Idly rice
• 1/4 teaspoon fenugreek seeds
• 1/4 cup cooked rice
• 1/2 cup fresh coconut
• 2 cups water for grinding

For making appam

For one third of the batter use the following

• 1 tablespoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the batter

1. Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours.
2. Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water.
3. Cover the batter bowl with a lid and leave it in a warm place. Leave it untouched for at least 8-10 hours. After the rest, the batter would have doubled. Store in the refrigerator for up to 3 days and use when required.

For making appam

1. Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine.
2. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the batter adhere to all over the sides of the pan. Use your hands to rotate in a circular motion and guide the batter to stick to all over the sides.
3. Cover with a lid and let it cook for 40-50 seconds. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Crepe, Bread
• Cuisine: South Indian, Breakfast

Main Ingredients for batter

• 2 cups ( 500 ml) Idly rice
• 1/4 teaspoon fenugreek seeds
• 1/4 cup cooked rice
• 1/2 cup fresh coconut
• 2 cups water for grinding

For making appam

For one third of the batter use the following

• 1 tablespoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the batter

1. Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours.
2. Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water.
3. Cover the batter bowl with a lid and leave it in a warm place. Leave it untouched for at least 8-10 hours. After the rest, the batter would have doubled. Store in the refrigerator for up to 3 days and use when required.

For making appam

1. Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine.
2. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the batter adhere to all over the sides of the pan. Use your hands to rotate in a circular motion and guide the batter to stick to all over the sides.
3. Cover with a lid and let it cook for 40-50 seconds. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Crepe, Bread
• Cuisine: South Indian, Breakfast

Find it online : https://www.kannammacooks.com/appam-recipe-without-yeast/

Kerala style Recipe for Appam Vegetable Stew made with coconut milk.

Appam married two women in life. The first lady being Vegetable stew and the second lady being the sweet coconut milk. Here is the recipe for easy and simple Vegetable Stew. Vegetable stew and appam is one of the best breakfast dishes ever. This vegetable stew has a very mild flavor and is so good to have with appam or idiyappam. The richness of the coconut milk is what makes this Vegetable Stew the best ever.

Here is the recipe for Appam. Here is the recipe for Sweet Coconut Milk for Appam – Thengai paal recipe Here is the recipe for Kerala Chicken Stew, Chicken Ishtu

Usually in Indian curries, the spices are dry roasted and then ground. But for this vegetable stew, the spices are ground raw. Grind all the ingredients listed below with about 1 cup of water to a smooth paste.

Boil the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home. Do not use a lot of veggies for this Vegetable Stew. 3-4 should be good.

Lets make coconut milk. I used one whole coconut ( a small one) for this recipe. About 350-400 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. Strain. The strained milk is called second milk or thin milk. Set aside.

Heat coconut oil in a saute pan. Coconut oil is traditional for this recipe. I love coconut oil. Add in 3 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Ginger is an important ingredient in this stew. So do not skip the ginger. Fry for 1-2 minutes on medium flame until you can smell the ginger and curry leaves.

Add in the chopped onions and salt. Saute till the onions are soft. No need to brown the onions.

Add in the ground masala paste and fry for 2 minutes.

Add in the veggies and the second pressed coconut milk and let it simmer in low flame for about 3-4 minutes. Let the flame be on low. Cooking in high flame might curdle the gravy.

Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for a minute more. The gravy should thicken.

Add in the first pressed coconut milk and reduce the flame to low. Simmer for 30 seconds. The coconut milk might curdle if you cook it for long. Vegetable Stew is done when it comes to a slight boil.

Switch off the flame and serve Vegetable Stew hot.

For the raw ground paste

• ¼ cup cashews
• 1 clove
• 2 cardamom
• 1 inch cinnamon
• 3 green chillies
• 2 tablespoon white poppy seeds (khus khus)

Boiled Vegetables

• 1 cup carrots
• 1 cup potatoes
• 1 cup fresh or frozen green peas

Other Ingredients

• 2 tablespoon coconut oil
• 2 sprigs curry leaves
• 2 inch piece ginger, julienne
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 tablespoon cornstarch

Coconut milk

• 1 whole coconut – pressed for fresh coconut milk

1. Grind the spices with a little water. Set aside.
2. Boil the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home.
3. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
4. Heat the oil in a saute pan. Add in 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft.
5. Add in the ground masala paste and fry for 2-3 minutes.
6. Add in the second pressed coconut milk and boiled vegetables and let it simmer until beginning to boil.
7. Take a small cup and add a tablespoon of cornstarch. Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. Simmer for a minute.
8. Add in the first pressed coconut milk and reduce the flame to low. Simmer for 30 seconds. The coconut milk might curdle if you cook it for long.
9. Switch off the flame and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Side dish
• Cuisine: South Indian, Breakfast