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 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.
lets start step by step appam recipe with out yeast:
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 after 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.
4. add coconut 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.
6. add baking soda 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 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.
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 veg stew or coconut chutney or kadala curry.
appam recipe without yeast below:
appam recipe without yeast
Total time
12 hours 30 mins
appam recipe without yeast - soft lacy hoppers or appams made with regular rice, cooked rice, husked black gram and coconut milk.
Author: dassana
Recipe type: breakfast
Cuisine: south indian
Serves: 3-4
Ingredients
- 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 tbsp husked urad dal
- ¼ tsp methi seeds/fenugreek seeds
- 1 cup coconut milk, 250 ml
- ½ tbsp sugar
- ½ tsp rock salt or as required
- ¼ to ⅓ cup coconut water or water, add as required
- 2 pinches of baking soda or ¼ tsp eno fruit salt
- coconut oil or vegetable oil for smearing the pan or for sprinkling on the appams
Instructions
- 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 after they had soaked well.
- 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.
- drain and add the soaked rice, cooked rice, urad dal and methi seeds. also add coconut milk to a wet grinder jar.
- add coconut 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.
- 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.
- 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 after adding baking soda.you can also add eno fruit salt, instead of baking soda. just ¼ tsp of eno salt would be enough.
- 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 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.
- 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.
- remove the lid or cover and gently lift the appam with a spatula. serve appam hot or warm with veg stew or coconut chutney or kadala curry.
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