Appam Recipe | Appam recipe without yeast | Kerala Breakfast recipe with step by step pictures and instructions. Appam is one of the popular breakfast recipe from Kerala made using raw rice and coconut. Traditionally some people use yeast to make them. This recipe is yeast free and yields porous appam.
There are so many different ways of making appam This is fail proof recipe of my mom. My mother is expert in making appam. She makes appam in 2-3 different ways. Growing up mandatory sunday breakfast for us is appam. I love egg appams and we mostly enjoy with coconut Sambol.
This is easy and simple method and always yields soft, crispy and lacy appams. You can easily grind the batter in mixie. Today I am presenting the kerala breakfast platter with appam, egg curry, sweetened coconut milk and sambol. You can also serve it with chicken curry or vegetable stew.
Do try and let me know your feedback. You can also try the below recipes
Appam Recipe | Appam recipe without yeast | Kerala Breakfast recipe
Ingredients
- Raw rice 2 cups
- Poha/Aval ½ cup
- Cooked rice ½ - 1 cup
- Baking soda ¼ tsp optional
- sugar 1 tsp
- Chopped Coconut ½ cup
Instructions
- Wash and soak raw rice for 3 hours minimum and soak poha for ½ hour.
- Take chopped coconut pieces in mixer and grind once.
- Then add rice, poha and cooked rice to it.
- Grind to smooth batter adding little water.
- Transfer to bowl and add salt and sugar to it.
- Mix and allow the batter to ferment for 6-8 hours till it raises little.
- Now add baking soda to it and mix to form batter. Add little water to adjust consistency if required.
- Once the kadai is hot, pour the batter and spread on all sides leaving little batter in the center.
- Close and cook in low flame till it is done.
- Serve it with veg stew or simple coconut milk
Notes
How to make Appam with step by step pictures
Wash and soak raw rice for 3 hours minimum and soak poha for ½ hour. Take chopped coconut pieces in mixer and grind once.
Then add rice, poha and cooked rice to it.
Grind to smooth batter adding little water.
Transfer to bowl and add salt and sugar to it.
Mix and allow the batter to ferment for 6-8 hours till it raises little.
Now add baking soda to it and mix to form batter.
Add little water to adjust consistency if required.
Once the kadai is hot, pour the batter and spread on all sides leaving little batter in the center.
Close and cook in low flame till it is done.
Serve it with veg stew or simple coconut milk
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