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recipe without yeast, how to make appam without
yeast

decem ber 29, 2016 by dassana am it 36 com m ents

appam recipe without

yeast, how to make appam
without yeast
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appam recipe without yeast – here’s a recipe of

soft hoppers also called as appam. this version of
appam recipe is made without yeast.

when i had posted the appam recipe made with

yeast, i had got some requests on how to make
appams without yeast. the recipe was in drafts
from a long time and i just missed it completely.

the soaking and grinding is similar to dosa batter.

depending on the temperature conditions, the
batter can be fermented overnight or for about 10
to 12 hours or more.

to make the appams, i have added soaked regular

rice, cooked rice and soaked urad dal. ground
these with coconut milk and coconut water. if you
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do not have coconut water, then just substitute it
with plain water.

this recipe is not the kerala style of making

appams, but my own variation and one which i
find easy to prepare with the ingredients available
here.

serve appam hot or warm with veg

stew or coconut chutney or kadala curry.

if you are looking for similar recipes then do check

masala dosa, soft idli recipe, avial and kerala
sambar recipe.

appam recipe without

yeast below:

appam recipe 4.67 from 3 votes

without yeast
 cook total
 M E N U time time
720 mins 30 mins 750 mins

appam recipe without yeast -

so� lacy hoppers or appams
made with regular rice,
cooked rice, husked black
Print
gram and coconut milk.
course: Breakfast
cuisine: south indian
servings: 3 to 4
author: dassana

ingredients - measuring cup used, 1 cup =

250 ml

1 cup regular rice, i added sona masuri rice

1 or 1.25 cups cooked rice (this was cooked
sona masuri rice - any cooked short grained rice
works well)
3 tablespoon husked urad dal
¼ teaspoon methi seeds (fenugreek seeds)
1 cup coconut milk or 250 ml coconut milk
½ tablespoon sugar
½ teaspoon rock salt
¼ to 1/3 cup coconut water or water, add as
required
2 pinches of baking soda or ¼ teaspoon eno
fruit salt
coconut oil or vegetable oil for smearing the
pan or for sprinkling on the appams

how to prepare recipe

1. take regular rice, urad dal and methi seeds in

a bowl. here i used urad dal with their husks
(out of stock with the husked urad dal) and i
had to remove the skins a�er they had
soaked well.
2. rinse all three for a couple of times in water
and then soak in enough water in the same
bowl for 5 to 6 hours.
3. drain and add the soaked rice, cooked rice,
urad dal and methi seeds. also add coconut
 milk to a wet grinder jar.
M
 add E Ncoconut
U water in parts and grind
everything to a smooth batter. a slight grainy
texture of the rice, in the batter is fine. pour
the appam batter in a large bowl or pan. add
rock salt and sugar.
5. stir and cover the batter. keep aside for
fermentation overnight or for about 10 to 12
hours or more if required. the batter, will
double up a bit and also increase in volume.
6. the consistency of this batter is slightly thin
than the dosa batter and of a pouring
consistency. so if the batter appears thick,
then you can add some coconut water or
regular water to the batter and mix well.
7. add baking soda to the batter. mix very well
and keep aside the batter covered for 15 to
20 minutes. you will see bubbles in the batter
a�er adding baking soda.you can also add
eno fruit salt, instead of baking soda. just 1/4
tsp of eno salt would be enough.
8. then take an appam pan or a small kadai
with handles. if using an iron kadai, then
smear oil on the kadai. for non stick kadai no
need to smear any oil.
9. with a large spoon or ladle, pour the appam
batter. hold the kadai handles & swirl it, so
that the appam batter spreads evenly in a
round shape and you get a thin layer of
batter at the edges.
10. sprinkle coconut oil on the sides if required
and cover the pan or kadai with a lid. cook till
the appam gets cooked and the base is light
golden.
11. remove the lid or cover and gently li� the
appam with a spatula. serve appam hot or
warm with veg stew or coconut chutney or
kadala curry.
  MENU

SIMILAR RECIPES

step by step appam recipe

with out yeast:
1. take 1 cup regular rice, 3 tbsp husked urad dal
and ¼ tsp methi seeds in a bowl. here i used urad
dal with their husks (out of stock with the husked
urad dal) and i had to remove the skins after they
had soaked well.
  MENU

2. rinse all three for a couple of times in water and

then soak in enough water in the same bowl for 5
to 6 hours.

3. drain and add the soaked rice, 1 or 1.25 cups

cooked rice, urad dal and methi seeds. also add 1
cup coconut milk (250 ml) to a wet grinder jar.
  MENU

4. add ¼ to ⅓ cup coconut water (or water) in

parts and grind everything to a smooth batter. a
slight grainy texture of the rice, in the batter is fine.
pour the appam batter in a large bowl or pan. add
rock salt and sugar.

5. stir and cover the batter. keep aside for

fermentation overnight or for about 10 to 12 hours
or more if required. the batter, will double up a bit
and also increase in volume.  the consistency of
this batter is slightly thin than the dosa batter and
of a pouring consistency. so if the batter appears
thick, then you can add some coconut water or
regular water to the batter and mix well.
  MENU

6. add 2 pinches of baking soda (or ¼ tsp eno fruit

salt) to the batter.

7. mix very well and keep aside the batter covered

for 15 to 20 minutes. you will see bubbles in the
batter after adding baking soda.you can also add
eno fruit salt, instead of baking soda. just 1/4 tsp
of eno salt would be enough.

8. then take an appam pan or a small kadai with

handles. if using an iron kadai, then smear oil on
the kadai. for non stick kadai no need to smear
any oil. with a large spoon or ladle, pour the
 MENU
appam batter. hold the kadai handles & swirl it, so
that the appam batter spreads evenly in a round
shape and you get a thin layer of batter at the
edges. i do not have a small kadai or a appam
pan, so made the appams in a large kadai. as a
result, i did not get the thin crisp edges and a soft
thick center in the appams.

9. sprinkle coconut oil on the sides if required and

cover the pan or kadai with a lid.
  MENU

10. cook till the appam gets cooked and the base

is light golden.

11. remove the lid or cover and gently lift the

appam with a spatula. serve appam hot or warm
with potato stew or coconut chutney or kadala
curry.
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categories: indian street food
tags: gluten free
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{ 36 responses }

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Recipe Rating

POST COMMENT

Rajni Mehra says

December 3, 2016 at 10:44 am

I tried the receipe for the first time n it

came out so well.. Thanks a lot for
sharing…

Reply

dassana amit says

December 3, 2016 at 5:12 pm

thanks rajni for this positive feedback

on the recipe.

Reply

Hema says
 February 5, 2016 at 2:45 pm
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Hello.. have tried this recipe couple of

times.. came out really well every time..
Awesome recipe. Can the batter be stored
after adding soda?

Reply

dassana amit says

February 5, 2016 at 3:44 pm

thanks hema. yes you can store the

batter after adding soda.

Reply

Hema says

February 5, 2016 at 3:59 pm

Thank you

Reply

Sherry says

March 26, 2015 at 10:49 pm

Any substitution for Sona masoori.?

 MENU
Reply

dassana amit says

March 26, 2015 at 11:21 pm

use any regular rice.

Reply

Revathy says

April 26, 2015 at 7:06 pm

sorry I could not post my

comments thats why I have used
your reply to post my inquiry.
Wanted to ask you about another
method of making appam in
which bread was used with other
things you mentioned in your
appam recipe, this one was very
tasty too,I had it in Kerala when
visiting my friend few years back.
Her helper made appam using
this method. Just wondering
whether you know this recipe in
which bread being used and
made appam. If yes can you
please post the recipe.Thanks in
advance.

Reply
 MENU
dassana amit says

April 26, 2015 at 10:47 pm

thats fine revathy. i do not

know of any other method
which makes use of bread. if
i get to know, i will add the
recipe.

Reply

Jagan says

March 20, 2015 at 2:34 pm

Superb

Reply

marryam says

March 16, 2015 at 1:20 am

hello there… wanna know the difference

between appam and dosa …plz do reply
im from pakistan and soon gonna try u
recipes… they all look so mouthwatering..

Reply
 MENU
dassana amit says

March 16, 2015 at 8:31 pm

thanks marryam. appam is

fermented by using local liquor made
from palm flour or coconut flour.
dosa is fermented naturally. both are
south indian dishes. appam is more
softer than dosa.

Reply

Fauzia says

March 1, 2015 at 8:33 am

Hi dassana…
I’m a regular visitor to ur site….I find most
of the recipes great n thy turn out
well…made appams yesterday using ur
recipe n it turned out awe sum…thanks n
keep posting…I swear by your site…n
many of my friends use it too:)

Reply

dassana amit says

March 2, 2015 at 9:08 pm

welcome fauzia. glad to know this.

thanks for sharing your positive
 feedback on recipes.
 M E NU
Reply

roopa says

January 9, 2015 at 1:40 pm

dassana all the ingredients are fine in

appam except for soda. Can u prepare
appam without soda.

Reply

dassana amit says

January 11, 2015 at 1:17 am

roopa, you can try without baking

soda. but they will not be as soft as
the ones made with baking soda.

Reply

Sherry says

December 25, 2014 at 10:06 pm

Came out gr8… Thanks..:)

Reply
 MENU
dassana amit says

December 25, 2014 at 10:22 pm

welcome sherry

Reply

Rajesh Harshan says

November 29, 2014 at 2:55 pm

Helpful recipe

Reply

dassana amit says

November 29, 2014 at 6:19 pm

thanks rajesh

Reply

RJ priya says

October 27, 2014 at 5:43 pm

it was very clear to understand with

clarity pictures so we observe easily
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dassana amit says

October 27, 2014 at 7:37 pm

thanks.

Reply

Reshma says

October 18, 2014 at 7:56 am

Can we use baking powder instead of

baking soda? I am a beginner..

Reply

dassana amit says

October 18, 2014 at 6:10 pm

you can. just add 1/4 tsp baking

powder to the appam batter.

Reply

Jyothi says

October 5, 2014 at 8:23 pm

 Hi Dassana,
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Your recipes are really wonderful.

In Kerala, generally appams are made

without yeast. But to my knowledge
appams do not have urad dal or methi
seeds as key ingredients. We generally
ferment coconut water with sugar and
add it to appam batter instead of yeast.

Reply

dassana amit says

October 8, 2014 at 7:39 pm

thanks jyothi. i know appams are

made without yeast. in this recipe,
urad dal is added to give lightness
and methi seeds to aid in
fermentation. this is just a easy
recipe i developed to make things
easier for me as well as other
readers, who are not comfortable
with yeast.

Reply

Padma sekaran says

October 4, 2014 at 11:32 pm

Dear Dasana,
 Your recipes are too good. Here another
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variation of appam without adding
coconut, yeast or cooked rice. One cup
rawrice, one cup boiled rice one fourth of
urad dhal , one fourth of poha, 2
teaspoons of methi. soak the above
ingrts for 5 hours then grind it. add salt.
Ferment it add sugar while making
aappam. you will get nice aappam.

Reply

dassana amit says

October 8, 2014 at 7:00 pm

thanks padma and also thanks for

sharing your variation of appam. i will
try

Reply

kanika says

October 24, 2015 at 11:48 am

Hellooo…. I tried to prepare

appam today… but it is getting
sticked to the non stick as well
as iron pan….. what to do… plz
help

Reply

dassana amit says

 October 24, 2015 at 6:34 pm
 MENU
if the nonstick is of a good
quality, then it won’t stick.
before making appams in a
new pan or in a pan which
has not been used for long,
always grease the pan with
oil and keep for some days. if
the pan has not been used,
then there are chances that
the appams will stick to the
pan. keep the batter in the
fridge. the batter stays good
for a couple of days. heat the
pan. smear oil all over. let the
oil get hot. switch off the
flame. wipe the oil from pan
with a paper towel or cotton
napkin. then again spread
some oil all over. keep this
greased pan overight. then in
the morning, heat the pan
again. wipe the oil and then
spread fresh oil on the pan
and begin making appams.

Reply

kanika says

October 24, 2015 at

11:27 pm
 Ok… thanks ma’am… I’ll
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try it tomorrow then…
yes I was using a new
pan actually. .. thanku…
thanks a lot

Reply

dassana amit says

October 25, 2015 at

1:38 pm

welcome kanika
and thankyou.

Reply

bhawana shah says

September 13, 2014 at 3:39 pm

Hi Ms.Dassana m bhawana again I tried

Ur atukula recipe or rice poha dosa today
for breakfast n it turned out very soft n
yummy got over in seconds I would
surely mention here that I had got this
receipe from others website also but the
information or ingredients mentioned
 were not correct.they have either missed
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out the dal or the soda or the proportion
.so whenever I tried it turned out bad but
today I tried step by step from Ur site n I
got Gud result I thank u again for Ur
detailed recipes n for honest effort to help
us in kitchen thanks once again n best
wishes to u

Reply

dassana amit says

September 13, 2014 at 8:31 pm

welcome bhawana. thanks for

sharing this positive feedback on
dosa recipe and writing these
encouraging words. do try some
more recipes.

Reply

Mangai says

September 13, 2014 at 8:14 am

Hi, Instead of baking soda. Jus retain the

coconut water in a glass, add half a
teaspoon of sugar and keep it aside
overnight or 10 to 12hrs. Next day yeast
is ready and mix it with the batter while
making the aappam. It came out very well
 MENU
Reply

dassana amit says

September 13, 2014 at 8:05 pm

thanks mangai for sharing this

method. i will try this method and am
sure it will help the readers too.

Reply

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