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appam served with coconut milk and brown sugar

Appam (without yeast)

Appam - A soft and spongy breakfast recipe from Kerala
Course Breakfast
Cuisine Indian
Keyword appam, appam without yeast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 99kcal
Author Shalini


  • 2 cups Par boiled Rice
  • 1/4 cup Cooked Rice
  • 1 tsp Urad Dal
  • Salt As required


How to make Appam without yeast

  • Wash and Soak par boiled rice and urad dal for 6 hours.
  • Grind it along with cooked rice. The batter should be really smooth. I ground the batter in a wet grinder and it took around 30 minutes to achieve the consistency. Remove it to a bowl and add salt.
  • Take 2 tsp of batter in a bowl and add 1/2 cup of water to it. Now heat this over a medium flame and stir continuously. when it becomes thick, remove it off the heat and let it cool. once cooled, add it to the batter.
  • Let this ferment overnight.
  • The batter should be thin unlike idli/dosa batter. So adjust consistency by adding water.
  • You need a special pan for making appam and it is called appam pan or appa setti in tamil. Heat the pan.
  • Once it is hot, pour a ladleful of batter to the pan and swirl the pan holding the handle of the pan.
  • Cover and cook in slow flame. It just takes 1 or 1 1/2 minutes to cook. Do not flip. Serve hot.
  • The appam will be soft and spongy. Soak it with coconut milk and sugar. Enjoy!