Aappam Recipe - How to make Appam without Yeast
Appam recipe without yeast served for breakfast.
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
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.