Kerala Style Appam Recipe Without Yeast
Appam is a South Indian dish mostly eaten for breakfast. It is made from fermented rice batter and served with a gravy, chutney or even sweet coconut milk. These soft appams are made without yeast and is a must try recipe.
The Kerala Style Appam Recipe is one dish that we all love at home. It's packed with flavors from the fresh coconut and a subtle taste of fenugreek seeds. This recipe of Kerala appam is made without the use of yeast and can be made quickly with a little bit of planning.
To make the appam batter the rice is soaked along with fenugreek seeds and then ground to a smooth batter. It is left to ferment for sometime and then made into appams in a special appam chetty. The fenugreek seeds added to the batter helps the batter ferment and you do not need yeast to make the appams fluffy and light.
Other recipes that you can try are:
- 500 grams Rice , raw
- 2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 cup Fresh coconut , grated
- 1 cup Cooked rice
- 4 tablespoons Sugar
- 1/4 teaspoon Baking soda
- 1 teaspoon Salt
How to make Kerala Style Appam Recipe Without Yeast
To begin making the Kerala Style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours.
Once soaked, grind the rice along with the grated coconut and the cooked rice. Add very little water to make a thick and smooth batter. Once ground into a batter. Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place. The fenugreek in the batter, will help in light fermentation of the batter.
After 6 hours, the appam batter is now ready to be used. When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes.
The batter will be thick in the center and thin on the sides. Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.
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