aappam recipe
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Aappam Recipe - How to make Appam without Yeast

Appam recipe without yeast served for breakfast.
Prep Time15 mins
Cook Time30 mins
Soaking Time5 hrs
Total Time45 mins
Course: Breakfast
Cuisine: South Indian
Servings: 15 appams
Author: Radhika


  • Raw rice – 1 cup
  • Idli Rice - 1 cup
  • Fresh coconut milk - 1 cup
  • Fenugreek seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Salt – little
  • Sugar – 4 tsp optional


  • Take raw rice, idli rice, fenugreek, urad dal in a bowl.
  • Wash and soak in enough water for 4 to 5 hours.
  • Using either a wet grinder or mixie jar, add the drained soaked ingredients and adding water little by little, grind to a very thick paste or batter. Transfer into a bowl.
  • Add salt, fresh coconut milk and mix into a batter.
  • Close the bowl and let it ferment overnight.
  • The next day, add sugar and if the batter is very thick, add little water to adjust the consistency, so that it resembles dosa batter.
  • Mix well and let it rest for 5 to 10 mins for the sugar to dissolve.
  • Pour a ladle full of appam batter in an Aappa Chatti or a deep kadai and swirl the pan around for the batter to spread evenly.Do not spread it using a ladle.
  • You can see the pores appearing on the surface. The edges will be thin and the excess batter will come to the centre to form a small lump.
  • Drizzle some oil around it and close it with a lid. Cook over medium flame for 1 to 2 minute.
  • Open the lid and you can see the edges pulling. Gently peel the appam from the pan and transfer to a serving plate. Proceed with the remaining batter.
  • Serve aappam hot with vegetable stew, sweetened coconut milk or coconut chutney.


Prep time does not include time taken for overnight fermentation of batter.