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You are here: Home / No Yeast / Sri Lankan Hoppers Recipe / Sri Lankan Appam Recipe / No Grind Appam Batter Recipe

Sri Lankan Hoppers Recipe / Sri Lankan Appam Recipe / No Grind Appam Batter Recipe

August 15, 2014 By Aarthi 13 Comments

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Appam..My favorite breakfast to try..Till few months ago i have been using my mom’s appam batter and it has never failed on me. But later i started experimenting on appam and loved so many version of making them. I have shared all of them in this blog too..I have posted my easy appam with just three ingredients and my coconut milk appam which has yeast in them..

The basic things which a appam need is rice, coconut and some fermenting thing..I always wanted to try a version which needs no grinding just made by using rice flour..Finally i found a version when i was watching My srilanka with peter kuruvita. He showed a appam which was made from a piece of bread, coconut milk and rice flour which tempted me to try it. So i made it and loved the result. 
Even though i call this my no grind appam batter, there is few things which you should grind, which is coconut for coconut milk. I ground the bread mix in the same blender to make my life easier, but he just mixed it by hand. I served this with my keralan egg curry, but you could have it with my potato curry, kadala curry or even chicken curries and mutton curries..

So give this recipe a try and let me know how it turned out for you..

Preparation Time : 15 mins
Fermenting Time : Overnight or 6 hours
Cooking Time : 1 to 2 mins per appam
Recipe Source : Peter Kuruvita

Ingredients:

Rice Flour / Arisi Mavu – 500 grams
Thick Coconut Milk – 1 cup ( First Extract)
Thin Coconut Milk – 2 cups ( Second Extract)
White Bread – 1 Big Slice
Sugar – 2 tblspn
Baking Soda / Cooking Soda – 1/4 tsp
Salt to taste
Oil for Pan frying

Method:

Tear the bread slice in a blender, add in sugar and some thin (second extact) coconut milk and blend once.

Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.

Now set this aside overnight. 

The next morning, you will some fermentation will be going on.

Now add in the first extract thick coconut milk, salt, baking soda and mix well.

The batter should be little thin. If the batter is thick, add some water to get the right consistency.

Heat a appam pan.Drizzle some oil and wipe it with a tisse paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 min till the edges are golden.

Remove and serve with any curry.

Pictorial:
Take all your ingredients
Take a blender
tear the bread piece in
pulse it few times to blend
add in sugar
some of the thin coconut milk
puree it smoothly
take rice flour in a container
pour the bread mix
some more thin coconut milk
mix well
cover and let it ferment
You can see there was some fermentation going on
Now add in thick coconut milk
some water
make it to a little thin batter
add in salt
some cooking soda and mix
Take your appam pan, non stick is better
open the lid
wipe it with a oiled tissue
pour a ladleful of batter in
once it is poured in
Swirl to coat on all sides
there should be some batter in the middle
cover it
let it cook till it is golden
remove and serve
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Filed Under: No Yeast, Peter Kuruvita, Recent Recipes, Srilankan

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!

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Comments

  1. Anonymous

    October 29, 2014 at 9:43 am

    Can u pls say whether u have used raw rice flour or roasted one

    Reply
  2. Aarthi

    October 29, 2014 at 5:46 pm

    @Anonymousit is roasted rice flour

    Reply
  3. Anonymous

    January 23, 2015 at 9:36 pm

    Do we have to refrigerate the first thick coconut milk extract or keep it as such. ?

    Reply
  4. Aarthi

    January 24, 2015 at 4:46 am

    @Anonymousrefrigerate it..

    Reply
  5. ARVA KA JALWA

    March 9, 2015 at 3:17 am

    Hi. U have forgotten to add dry yeast powder. Cos only then it will ferment. ☺

    Reply
  6. Aarthi

    March 10, 2015 at 9:43 am

    @ARVA KA JALWAno u dont need yeast in this, the yeast form the bread will make this ferment

    Reply
  7. Anonymous

    March 31, 2015 at 7:55 am

    Hi can I use Maggie instant coconut milk powder for making coconut milk.?or do I need the real thing. BTW is one coconut enough. ?

    Reply
  8. Aarthi

    April 6, 2015 at 9:38 am

    @Anonymousreal things helps in fermentation. one coconut is enough

    Reply
  9. Khadeeja

    May 1, 2015 at 4:11 am

    Can we use the fresh grated coconut instead of coconut milk

    Reply
  10. Aarthi

    May 4, 2015 at 12:49 pm

    @Khadeejano coconut milk has to be used

    Reply
  11. Anonymous

    September 30, 2015 at 7:32 am

    Hi. Thanks for this awesome recipe. Could you please tell the thickness of the bread? In the picture there are 3 slices. And can I use caned coconut milk instead of fresh real Coconut milk? Thanks!

    Reply
  12. Aarthi

    September 30, 2015 at 2:46 pm

    @Anonymousif u break your bread, you should get around 1 cup of broken pieces..

    Reply
  13. Raji Aravind

    December 27, 2016 at 4:50 pm

    I too watched that show ,tempted to try this a ppam. Thanx 4 the recipe.

    Reply

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