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You are here: Home / Amma Special Dishes / Homemade Spongy Appam / How to make the Perfect Appam Batter (without yeast)

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

November 21, 2011 By Aarthi 70 Comments

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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.

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

Super soft and fluffy appam. This recipe gives you perfect spongy appam.
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Prep Time: 30 minutes
Cook Time: 2 minutes
Total Time: 32 minutes
servings
Course: Breakfast
Cuisine: Indian
Servings: 4 servings
Aarthi
Author: Aarthi

Ingredients

  • Raw rice / Pacharisi / Kachcha chawal – 1 cup
  • Fresh Coconut - 1/2 cup grated
  • Salt to taste
  • Sugar- 2 tblspn
  • Baking Soda- 1/2 tsp
  • Water as needed

Instructions

  • 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.
  • 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.
  • 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.
  • Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
  • 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.
  • 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.
  • 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.
  • Serve this with your favorite korma.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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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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Filed Under: Amma Special Dishes, Amma Speical Dishes, Appam, Breakfast, Breakfast Ideas, Coconut, Dosa, Homemade, How to make Appam Batter, Pacharisi, Pancakes, Recent Recipes, Southindian

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Amma’s Varutharacha Urulai Kilangu Korma / Potatoes Cooked in Roasted Coconut Gravy – Best Combo for Appam
Next Post: Cabbage Chana Subzi / Cabbage with Chickpeas »

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Comments

  1. Sensible Vegetarian

    November 21, 2011 at 4:14 pm

    I love appam with thengai pal and this looks awesome. Happy to follow you too.

    Reply
  2. Sushma Mallya

    November 21, 2011 at 5:02 pm

    Looks so delicious …and u have explained it so well!

    Reply
  3. Kristy Lynn

    November 21, 2011 at 5:28 pm

    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
  4. Christy Gerald

    November 21, 2011 at 5:44 pm

    Super Good.Neatly exhibited and done Aapam Dear.Luv it.

    Reply
  5. Tina

    November 21, 2011 at 5:54 pm

    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
  6. Junia

    November 21, 2011 at 5:59 pm

    wow i love this is yeast free! this looks delicious. i love rice based anything! thanks for the awesome step by step pictures 😀

    Reply
  7. Priya

    November 21, 2011 at 7:34 pm

    Appam,been ages i had them, looks fabulous..

    Reply
  8. faseela

    November 21, 2011 at 7:47 pm

    wow…this is amazing..without yeast you get it done well….

    Thanx dear

    Reply
  9. Sobha Shyam

    November 21, 2011 at 8:16 pm

    lovely appams, i usually use yeast instead of soda..nice recipe..

    Reply
  10. Gloria

    November 21, 2011 at 9:38 pm

    Look delicious!! gloria

    Reply
  11. sangee vijay

    November 21, 2011 at 10:29 pm

    this version is unique and the appam come out perfectly…bookmarked to try…thanx for sharing!!

    Reply
  12. CaySera

    November 21, 2011 at 10:30 pm

    Hi Aarthi…thanks for visiting my space

    Appams look soo yummy…my favourite actually…must try your version….happy to be following you!

    Reply
  13. Sook

    November 22, 2011 at 12:08 am

    What a great looking recipe! Yum!

    Reply
  14. Uma

    November 22, 2011 at 12:20 am

    Very very very nice aarthi. Thanks for posting such an authentic and useful post.

    Reply
  15. Amina Khaleel

    November 22, 2011 at 1:08 am

    simple and easy.. delicious..

    Reply
  16. Nandini

    November 22, 2011 at 2:04 am

    Wow…nice appam…came out very well…

    Reply
  17. RAKS KITCHEN

    November 22, 2011 at 2:26 am

    Superb idea arthi to make soft aapams 🙂 Loved this 🙂

    Reply
  18. Suma Gandlur

    November 22, 2011 at 2:32 am

    Appam looks very inviting!

    Reply
  19. Prathibha

    November 22, 2011 at 2:41 am

    very yummy dosas..I love them

    Reply
  20. Ramya

    November 22, 2011 at 2:50 am

    That looks great!! and great pictorial

    Reply
  21. Vani

    November 22, 2011 at 4:05 am

    Wow, Appam looks really great! Thanks for sharing such a nice recipe 🙂

    Reply
  22. Richa

    November 22, 2011 at 4:24 am

    love your step by step pictures! bookmarked this to make soonn.. your appams look fabulous!

    Reply
  23. ANU

    November 22, 2011 at 4:24 am

    wow perfect appam….

    LGSS -"Tomato" – Nov 5th to Dec 5th
    100 Friends/Followers & GIVEAWAY

    Reply
  24. Daksha

    November 22, 2011 at 5:21 am

    I like appam ur looks lovely…..Thanks for stopping my space.
    http://mycookingdiarys.blogspot.com/

    Reply
  25. Mélange

    November 22, 2011 at 6:11 am

    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

    November 22, 2011 at 6:21 am

    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
  27. Aarthi

    November 22, 2011 at 6:27 am

    The Pumpkin Farm..Thanks for ur comment..Yes i coated the pan with oil…

    Reply
  28. Anisha

    November 22, 2011 at 7:46 am

    Glad to have chanced upon your blog… there is so much to bookmark here.

    The appam looks perfect!

    Reply
  29. Amy

    November 22, 2011 at 8:04 am

    wow!!new method of appam without yiest,I want to try,your step by step pics gave me more courage….Appam(appa) is something I cook nervously,coz some days I fail with the batter….:)
    Midweek Fiesta @every Wednesday

    Reply
  30. Chandrani

    November 22, 2011 at 8:43 am

    Appam looks so crispy and awesome….

    Reply
  31. Archana

    November 22, 2011 at 9:23 am

    thanks to your patience and the step by step pics appam is easy to follow.will give it a shot.

    Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

    Reply
  32. Kaveri

    November 22, 2011 at 10:26 am

    Love appams…Love your step by step pictorial

    Herbs & Flowers: Spring Onions

    Reply
  33. Anonymous

    November 22, 2011 at 11:14 am

    looks very delicious and tasty:

    Taste of Saras Kitchen
    http://bsaraswathy.blogspot.com

    Reply
  34. Tina

    November 22, 2011 at 1:21 pm

    My hub's all time fav food…Looks perfect.

    Reply
  35. ?

    November 22, 2011 at 2:36 pm

    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

    November 22, 2011 at 5:44 pm

    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
  37. anthony stemke

    November 25, 2011 at 2:09 am

    Looks wonderful, enjoyed reading this post.
    Thank You.

    Reply
  38. Anonymous

    April 19, 2012 at 5:29 am

    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
  39. Asha

    April 26, 2012 at 5:24 am

    Well explained with photos 🙂

    Reply
  40. pal payasam

    July 30, 2012 at 10:19 am

    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

    August 26, 2012 at 12:47 am

    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
  42. Anonymous

    October 25, 2012 at 5:36 am

    This recipe worked like a Charm and I enjoyed delicious Appams. Thanks Aarthi for this wonderful Aapam Recipe

    Reply
  43. DEEPTHI

    December 26, 2013 at 4:43 am

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

    Reply
  44. Aarthi

    December 26, 2013 at 5:26 am

    @DEEPTHIBaking soda makes it so soft. But you could leave it too..

    Reply
  45. Pattu Raj

    April 15, 2014 at 7:35 am

    Thanks. Sounds easy , for beginners. I will try it out.

    Enjoyed reading your blog and the wonderful presentation.

    Reply
  46. Karthika

    May 22, 2014 at 4:13 am

    Hi arthi,

    Can i use idly rice for appam ?

    Reply
  47. Aarthi

    May 22, 2014 at 7:16 am

    @Karthika i think idly rice wont work. I haven't tried it yet

    Reply
  48. Thulasi

    September 29, 2014 at 2:10 pm

    Hi aarthi, why do you cook few tbsp of batter and add it back. I make aapams but never knew this step. What is the purpose of doing so

    Reply
  49. Aarthi

    September 29, 2014 at 5:05 pm

    @ThulasiMy mom always makes it like this. It makes the appam super soft and tasty..

    Reply
  50. shamna

    November 13, 2014 at 10:02 am

    can i use sona masoori rice for appam?

    Reply
  51. Aarthi

    November 13, 2014 at 6:43 pm

    @shamnaYES U CAN USE

    Reply
  52. Nandini

    December 4, 2014 at 2:08 am

    Hi Arthi I tried lemon drizzle. It is really yummy.

    Reply
  53. rekha

    January 24, 2015 at 2:17 am

    Thanks aarthi going thru u r blog and loved so many of ur recipes. Keep it going

    Reply
  54. prachi

    April 13, 2015 at 6:21 am

    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

    September 7, 2015 at 3:55 am

    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
  56. Chowringhee Karol Bagh

    September 12, 2015 at 9:53 am

    Fantastic and very interesting tasty..Loving it.
    Home Delivery Restaurants in Karol Bagh

    Reply
  57. Dheepa kalyan

    September 13, 2015 at 11:16 am

    Ferment for 24 hours? Can i leave it overnight alone outside and then keep it in fridge? For how many days the batter holds good?

    Reply
  58. Aarthi

    September 15, 2015 at 3:39 pm

    @Dheepa kalyanno appam batter needs little more fermentation. You can store it in fridge for 3 to 5 days

    Reply
  59. Chowringhee

    September 21, 2015 at 6:41 am

    Thanks for sharing this recipe. I look forward to trying it out…
    Restaurant in South Campus

    Reply
  60. Chowringhee

    September 21, 2015 at 6:43 am

    Thanks for sharing this recipe. I look forward to trying it out…
    Restaurant in South Campus

    Reply
  61. Jaba

    January 18, 2016 at 3:04 am

    1cup cooked rice add panninaal innum nalla irukkum.

    Reply
  62. Divya

    February 3, 2016 at 7:50 am

    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
  63. Aarthi

    February 3, 2016 at 8:59 am

    @Divyayes u can add eno

    Reply
  64. roy

    February 9, 2016 at 10:51 am

    @ThulasiInstead of cooking the batter,you can also grind cooked rice Betty

    Reply
  65. Sindhu Reji

    October 13, 2016 at 8:21 am

    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

    May 5, 2018 at 10:07 am

    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
    • Aarthi

      May 6, 2018 at 4:23 am

      The batter has to be little thin.

      Reply
  67. Aarthy

    March 18, 2019 at 6:14 am

    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
  68. sudhakar prakash

    May 5, 2019 at 2:25 am

    The first 2appams are crisp after that they become rubbery. Why.

    Reply
  69. Sharon

    June 16, 2020 at 3:20 am

    5 stars
    Hi Aarthi, Can I use rice floyr instead?

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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