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Homemade Spongy Appam / How to make the Perfect Appam Batter (without yeast)

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 As I promised I am delivering you amma’s special appam recipe. This is one of those recipe which stayed in our home for centuries. Amma makes appam like this always. Everyone have their own way of making appam batter, but I think this is the simplest one. Traditionally this is made in a appa chati, but you could easily make this in regular tawa..But you won’t get the shape of traditional appam. But its ok as long as it taste same.
 You can serve appam with Egg Korma or Egg Pulusu or any spicy gravy. But the best combo is with Amma’s Varutharacha Urulai Kilangu Korma.. So here you to the step by step recipe with pictures.
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Homemade Spongy Appam / How to make the Perfect Appam Batter (without yeast)
 
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Super soft and fluffy appam. This recipe gives you perfect spongy appam.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 servings
Ingredients
  • Raw rice / Pacharisi / Kachcha chawal – 1 cup
  • Fresh Coconut - ½ cup grated
  • Salt to taste
  • Sugar- 2 tblspn
  • Baking Soda- ½ tsp
  • Water as needed
Instructions
  1. Wash rice till all starch from this goes away. Now soak the rice for around 3 hours. Drain this and add it to wet grinder or blender.
  2. Now add coconut into this and blend it till smooth.Add enough water so that everything gets smooth. Pour this into a air tight container.
  3. Take three tblspn of batter in a saucepan and add 1 cup of water in it. Heat it up and bring this to boil. Stir this constantly so that it gets thick. It will take around 4-5 mins.Now remove this from heat and allow to cool down.
  4. Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
  5. When you are ready to make appam. Take the batter and add salt, sugar, baking soda in this and mix well. Pour some water and make it little thinner in consistency.
  6. Now take your appam pan and apply some oil in it. Pour a ladleful of batter in the middle. Hold the sides of the pan and swirl it so that the batter coats all sides.Cover it with a lid and cook for 2 mins until it is cooked through. Remove and serve.
  7. If you are using a tawa. Heat it first, now take a ladleful of batter and spread it on the tawa as you do for dosa..Drizzle some oil over the sides and cover it with a lid. Cook for couple of minutes or until cooked.
  8. Serve this with your favorite korma.
Pictorial:
Measure your raw rice..
soak it in water
take your coconut..You can add chopped coconut as well
put rice and coconut in a blender or wet grinder
grind it till smooth
remove this in a container
now take some batter and add water to it..Heat it up
cook untill it gets thick
look at the consistency
add everything in the batter
add in
mix well
allow it to ferment
it will rise a bit..
take your ingrediants for making appam
add salt and sugar in
add baking soda as well
mix well
take your appam chati or any pan
make sure that it has a lid
add a ladleful of batter in
swirl the pan so that it coats evenly
put back in fire
cover with a lid and let it cook
Done

Serve

 

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Aarthi

About Aarthi

I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.

Reader Interactions

Comments

  3. Kristy Lynn

    Beautiful! I'm not sure what appam is, but it sure looks good. My partner is from England and he's always complaining that there aren't any good Indian places in town. Maybe I ought to give this a shot?

    Thanks for sharing (and for stopping by my corner of the blogosphere!)

    Kristy

    Reply

  5. Tina

    You have some pretty amazing equipment there. Just the idea of grinding the rice and the coconut together sounds like it would be a great method to impart the flavor through out. It is kind of like a savory crepe, which tells me that there are lots of fabulous uses for it. Sounds delicious. Have a great day.

    Reply

  25. Mélange

    I believe appam making is an art.It should be taken very seriously.Isn't it ? Yours have come out superb.I do in a different way.Addition of baking soda is new to me.will try Aarthi.Thanks for the recipe.Thanks your Amma.

    Reply

  26. The Pumpkin Farm

    Lovely step by step presentation, will surely try and let u know, i did one version of it following Valli's recipe which was equally good.
    Your recipe is different so will also try this one.

    Did you coat the pan with oil before dropping the batter?

    Reply

  35. ?

    Thanks for sharing this step-by-step recipe; my friends use this recipe. We never grind coconut alongwith rice; this looks easy- bookmarked.

    Reply

  36. Hyma

    hi arthi…thanks for visiting my space and joining me. this is a very diff way to do appam. cooking the batter and mixing with the rest of the batter! hv to try it…u hv got some real patience to take so many pics:-) glad to follow u too

    Reply

  38. Anonymous

    It looks good and tastes very good.i've tried it at my home.thank u very much.
    is there any possibility to make burger buns without yeast

    Reply

  40. pal payasam

    Hey Today i searched for the recipe of Appam for my frnds who enjoy my southindian lunch and they were demanding the recipe & coincidentally ur blog got opened i was surprised when i gone trough it and the pics. Ur method was same as my mom. and later when i got time i gone through different recipes and i found it very interesting thanks a lot i will try all ur recipes at home.

    Reply

  41. Radhika

    thx a lot aarthi for this recipe.. i tried this recipe, appam came out really well..this is the 2nd time i tried ur recipe.. first time batter was a bit watery,but still appam was good..this time, everything perfect..my family loved it.. 🙂

    Reply

  43. DEEPTHI

    aappam is my favourite recipe….
    its looks delicious…………
    if we skip baking soda could we get crisp aappam like this??????

    Reply

  54. prachi

    Hi aarthi I tried many of your recipes they are truly awesome! I would like to know what else can we serve with these appams as m not aware of south Indian dishes except idli and dosa

    Reply

  55. Anonymous

    I have heard from my mom doing appam like this….but, in this busy schedule I don't have time …so, I grind rice, a teaspoon of soaked urad dal, coconut, cooked rice, spoon of fermented idli batter, salt and sugar to make soft and spongy appams that everyone relish in my home ….even amma is amazed by the result….the quality of raw rice do matter…I use sona masoori….try once, it is easy

    Reply

  62. Divya

    Hi Aarthi, thanks for sharing the traditional way of cooking with set by step pictures. 🙂 could you please tell me if I can add Eno instead of Baking soda?

    Reply

  65. Sindhu Reji

    Hi Aarthi, Thanks for this receipe. My daughter often have a problem when i use yeast for my appams. This time i am going to try baking soda. THANK U VERY MUCH.

    Reply

  66. Vani

    Hi, Aarthi…I tried the recipe…it didn’t turn out well..I think the consistency was thinking.. Do tell the right consistency..other than this I followed the above recipe… please do share this one detail

    Reply

  67. Aarthy

    Hi Aarthi can you please tell me how much batter to take for heating and making that solid to be used.Also how many table spoon of sugar and salt for 2 cups of rice.

    Reply

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