Appam Recipe without Yeast or Baking Soda | Palappam | Soft Appam

Appam is one of the main breakfast dishes of Kerala. This pairs well with any curries like egg curry, chicken curry, kadala curry, or vegetable stew. You can see these combos served in all restaurants in Kerala.

Usually, Appam is made of Yeast. Yeast is used to fermenting the batter. We in South India most of them don’t use yeast. So today we are going to see how to make soft and spongy appam without using yeast or baking soda. Today I enjoyed it with sweetened coconut milk.

It is very easy to prepare sweetened coconut milk. Grate one coconut, add 1 to 1.5 cups of water, and grind it to smooth paste. Filter the coconut milk using a muslin cloth. Again you can add another half a cup of water to the filtered coconut and grind it again. Again filter the milk. To this coconut milk add either palm sugar or jaggery according to the taste, a tsp of cardamom powder, and mix well. sweetened coconut milk is ready. This tastes yum with the appam. Now let us see how to prepare this recipe.

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Appam Recipe without Yeast or Baking Soda | Palappam | Soft Appam

Print Recipe

Soft appam without yeast or baking soda.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
4 people	15 min(excluding soaking time)

Cook Time

8 hrs (fermenting time)

Servings Prep Time 4 people 15 min(excluding soaking time)

Cook Time 8 hrs (fermenting time)

Appam Recipe without Yeast or Baking Soda | Palappam | Soft Appam Print Recipe Soft appam without yeast or baking soda. CourseBreakfast CuisineSouth Indian Servings Prep Time 4 people 15 min(excluding soaking time) Cook Time 8 hrs (fermenting time) Servings Prep Time 4 people 15 min(excluding soaking time) Cook Time 8 hrs (fermenting time)

Ingredients

• 1 cup Idli Rice/Puzhungal arisi
• 1 cup Raw Rice/Pacharisi
• 1/4 cup Urad Dal/Uluttam Paruppu
• 1/4 cup Cooked Rice/Sadam
• 1/4 cup Coconut grated
• salt to taste

Servings: people

Instructions

1. wash the idli rice, raw rice, and urad dal thoroughly. Place all of them in a bowl, add enough water till the rice and dal are immersed. Soak it at least for 4 hours.
2. Once soaked, transfer idli rice, raw rice, and urad dal to a mixer jar. Along with this, add cooked rice and grated coconut. Add required water and grind it to a smooth paste.
3. Transfer the ground batter to a bowl. Add the required amount of salt and mix well.
4. Ferment the batter for 8 hrs or overnight.
5. The next day, take the required amount of batter in a bowl. Adjust the consistency of the batter by adding water. It should be watery than regular dosa batter. You need to beat the batter thoroughly until it forms fluffy and airy.
6. Heat a kadai and grease it with oil or ghee. Pour a ladle full of batter and swirl the kadai as shown in the video. I have used iron kadai, you can use non-stick kadai too.
7. When you see the bubbles forming on the side, close a lid and cook for a min or two until the middle portion is cooked well. Then open the lid and serve hot.

Recipe Notes

• The consistency of the batter should be pouring consistency. Watery than dosa batter.
• While pouring the batter into the kadai, it should be able to spread easily. If you feel your batter is thick add more water and make it watery.
• While pouring the batter keep the flame to medium-high. Reduce the flame to low after closing the lid. This way bottom and sides would be crispy and the inner side would be soft.
• You can either use iron kadai or non-stick kadai to make this soft appam.

Share this Recipe

Crispy outer and soft inner appam/Palappam is ready to relish.

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