Friday, March 27, 2015

Appam (No Yeast/No Soda/No Eno fruit Salt)


Appam is one of the famous traditional Kerala breakfast recipe and is made with Rice and Coconut.

I got this recipe from my MIL who is an expert cook. Important points that she stressed upon are using of Par boiled or steamed rice (the ones that we use to cook rice Not IDLI Rice) next one is no need to add soda or yeast or eno fruit salt if batter is fermented nicely.

Ingredients For Batter:

  • 1 cup Parboiled/Steamed Rice (Saapattu puzhungal Arisi) (I have used Ponni rice)
  • 1 tbsp Urad dal
  • As required Salt

Ingredients for Appam:

  • 1 tbsp Cooked rice 
  • 1 cup Grated Coconut 
  • 1 tsp Sugar
  • Few drops Oil

Pan required:

  • Appam Pan (Non-stick or Cast Iron)

Method for Batter:

1) Wash and soak Rice and Urad dal together for 4-5 hours.

2) Grind to smooth paste (Consistency needs to be like Maida paste).

3) Add salt and leave it to ferment overnight.


Method for Appam:

1) Grind 1 tbsp of cooked rice to a paste. Add few water to this paste and keep stirring in low flame to make kanji. Leave it to cool down for few minutes.


2) Grind grated coconut to smooth paste, add this paste to batter amd mix well.

3) Next add Rice kanji and sugar to batter and mix well.


4I have used my Cast Iron kadai to make Appam  so I drizzled few oil. If you are using Nonstick pan you can avoid oil. Heat Appa kadai/Appam pan, pour a laddle of batter in centre. Hold the pan on both sides and swirl the batter in circular motion so that the batter spreads completely. Rest of the batter gets setteled in centre portion.

5) Cover the pan and leave it to cook in medium flame.

6) After the appam is cooked completely, edges would become crisp and appam leaves the sides of the pan.


7) Lift and remove the Appam carefully using a flat dosa spatula from the pan. Follow the same steps to prepare appams with rest of the batter.



1) Batter needs to be fermented to get nice Appams. You can also add 1/4 tsp of Eno fruit Salt or a pinch of Cooking soda if batter is not fermented properly.

2) Left over batter can be refrigerated and used next day.

3) You can also add 1 tbsp of cooked rice while grinding the batter by skipping kanji portion. 

4) If you are using cast iron kadai like me, follow this tip if appam sticks to pan. 

  • Heat the kadai and add urad dal swirl it to spread completely. After it turns light brown remove it and do appams.
  • Other one that you can follow is heat a drop of oil in kadai, cut one onion and rub it.
5) Instead of ground Coconut paste you can also extract coconut milk and add it.

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