Wednesday, November 22, 2017

Appam Recipe without Yeast | Kerala Appam Recipe

Print Friendly and PDF
appam without yeast
Appam Recipe without yeast with step by step photos.Appam with vegetable stew is a classic combo for breakfast from the state of Kerala.My mom has been making this Appam(without yeast) from our childhood but she had always paired it with Onion chutney.Her recipe is bit different from the traditional appam recipe which includes yeast, she makes a kanji(porridge) out of the rice batter and mix it with more ground rice batter and is fermented for long,they yield soft at the center and crispy and lacy at the ends kind of appams. But we used to call this dosa as Aapan dosa instead of appam and I am not sure why it was called so.Typical Kerala style appam has coconut and yeast in the recipe but if you do not like to use yeast in the appam recipe you can follow this recipe which yields similar results.
appam without yeast
Appams can be served with coconut milk and sugar or sweetened coconut milk or flavorful vegetable stew or a simple coconut chutney.Appams are usually fluffy and can absorb the flavors very nicely and hence I always love to eat them with vegetable stew.
Appam Recipe without yeast:

Yields 12-15 appams | Author: Prathibha
Prep time: 30 mins | Cooking time: 15 mins | Total time: 45 mins + fermentation time
Cuisine: Kerala | Category: Breakfast

3 cups Raw Rice,soaked in water for 5-6 hrs
1 cup Raw Rice, soaked in water for 5-6 hrs
1/2 cup thin yogurt
1 tbsp Sugar
Salt,to taste
1/8 tsp Cooking soda,optional

  • Soak 3 cups of rice and 1 cup of rice separately for 5-6 hrs.
  • Wash and grind 1 cup of rice with enough water to get a coarse rawa consistency like batter.Grind the remaining 3 cups of rice with enough water to a smooth batter and keep it aside.
  • In a big pot add 4 cups of water,salt and sugar and let it come to a boil and then add the coarsely ground batter to it and keep stirring continuously till it thickens and become a kanji(porridge) and let it cool completely.
  • Once the cooked batter is completely cooled mix in the yogurt and ground rice batter(made out of 3 cups rice) and mix it nicely with out any lumps and let it ferment for 15-16 hours.
  • The batter should be little loose than the regular dosa batter,so adjust the consistency accordingly. Add cooking soda(if using ,see notes) to a tbsp of water and mix it in the batter nicely.
  • Heat the non stick appam chetti/kadai and pour a big ladle of batter in the center and swirl it in a circular motion so that it forms an aapam which is thin around the corner and thick in the center.
  • Pour the oil around the edges and close it with a lid and let it cook until the edges turn crispy and is soft and fluffy in the center.Loosen the corners gently with the help of spatula and slide the appam into a plate and repeat to make more appams.
Serve it with sweetened coconut milk or Vegetable Stew or any spicy curry.

  1. The addition of soda is optional,if the batter is fermented nicely you do not need to add soda to appam.Try making one appam without soda and if it is not fluffy you can add soda to the batter and make which definitely gives soft and fluffy appams.
  2. My mom never added grated fresh coconut while grinding for appam dosa,but you can add 1/3-1/2 cup of grated coconut while grinding the rice(3 cups rice) batter.
  3. The most important step in the recipe is making the kanji and mixing in the batter and hence follow the instructions carefully.
  4. You can make the dosa like regular dosas or thick dosa like poha dosa with the same batter.


Unknown said...


Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top