Traditional Appam Recipe (No yeast) – By Malsha – eLanka
Ingredients:
-
Raw rice (or idli rice) – 2 cups
-
Grated coconut – 1 cup (or ½ cup thick coconut milk)
-
Cooked rice – ½ cup (for softness)
-
Sugar – 1 tbsp
-
Salt – 1 tsp
-
Baking soda – ¼ tsp (optional, for extra fluffiness)
-
Water – as needed
-
Oil – to grease the pan
Optional (for fermentation boost):
-
Toddy – 2 tbsp (traditional fermented coconut sap) or
-
Instant yeast – ¼ tsp (if not fermenting overnight)
Method:
1. Soak the Rice:
-
Wash and soak raw rice in water for 4–5 hours.
2. Make the Batter:
-
Drain soaked rice.
-
Grind it in a blender with:
-
Grated coconut,
-
Cooked rice,
-
Enough water (as needed for a smooth, pourable batter).
-
-
Grind until very smooth.
-
Add sugar and salt. Mix well.
3. Ferment:
-
Pour batter into a large bowl (it will rise).
-
Cover and let it ferment in a warm place for 8 to 12 hours (overnight).
-
If you’re using yeast, dissolve it in 2 tbsp warm water + a pinch of sugar, wait 10 mins until frothy, then mix into the batter before fermenting.
-
4. Before Cooking:
-
Add baking soda (if using) and stir gently.
-
The batter should be of pourable consistency, like pancake batter. Add a little water if too thick.
5. Cook the Appam:
-
Heat an Appachatti (appam pan) or small wok. Lightly grease it.
-
Pour a ladleful of batter into the center.
-
Swirl the pan to spread batter in a circle — thin at the edges, thick in the center.
-
Cover with a lid and cook on medium heat for 2–3 minutes.
-
No flipping needed. When the edges turn golden and the center is set, remove carefully.
Serving Suggestions:
-
With coconut milk sweetened with jaggery/sugar
-
With egg curry, vegetable stew, or chicken curry
-
Or even with a simple banana + sugar mix!
