Last updated on October 23rd, 2020
Appam recipe- Soft, lacy and feather light hoppers known as appam in south India is a vegan and gluten free breakfast you can make easily at home. Serve appam with piping hot veg stew, vadacurry, sweet coconut milk for a wonderful breakfast experience. Here is my tried and tested multiple times appam recipe with step by step photos.
What Is Appam?
Appam is a traditional and delicious south Indian breakfast, especially popular in Kerala and Tamilnadu. These are basically lacy feather light hoppers prepared with rice batter that is naturally fermented or using yeast or toddy.
Toddy known as kallu in Tamil is the traditional fermenting agent for this dish. It is known as kallappam when made with toddy. However we do not consume any kind of alcoolic drink, I make regular appam only. Do note that toddy when consumed moderately is believed to be nutritious.
Also you can use yeast for fermenting the appam. Here I have not used any fermenting agent. The batter when left overnight ferments beautifully just like idli or dosa batter given to the humid weather in south India.
The recipe of appam I am sharing here is a very healthy one. Not only it is yeast free, I have also not added any baking soda here. Believe me, with a well fermented batter you don’t need any of those.
One ingredient that I do not miss while making appam is poha or rice flakes or aval. It yields a very nice flavor and makes the appam very soft especially when you are not adding yeast or toddy or soda.
Also while making appam batter I add freshly grated relatively tender coconut. Adding coconut again makes the appam very soft just like neer dosa and lends a nice aroma.
This Appam Recipe Is
Vegan, Gluten free & clean
Made with 100% naturally fermented batter, no toddy, yeast or soda.
Soft, feather light and lacy with crispy edges
Has the signature flower shape
Delicately flavored and kids will love this
Healthy & filling breakfast.
To make appam you will need a portion of raw rice, idli rice, poha, grated coconut and methi seeds. Both fluffed up methi seeds and poha helps in fermentation and yields soft appam.
Also I have added poha instead of cooked rice, it makes the appam really fluffy and tasty.
You don’t need any lentils like urad dal for making this appam.
Do I Need Any Special Pan For Making Appam?
Appam pan or appakal as we call in Tamil is a special pan designed for making appam. It is pan that is mostly flat but a bit concave in the middle.
When made in this appam gets in signature shape with lacy thin crispy edges with soft fluffy center.
Now if you don’t have appam pan you can easily use any small pan that you use for tadka or even regular dosa tava.
A perfectly cooked appam does not require flipping, has lacy thin crispy edges with an absolutely soft and fluffy center. A perfectly fermented batter and a proper pan is a key for making best appam.
How To Make Sweet Coconut Milk For Appam?
Sweet coconut milk is one of the most preferred and popular side dish for appam.
Just mix 1 tablespoons sugar or jaggery powder, 1/2 teaspoon cardamom powder to 2 cups of thick coconut milk. Mix well and serve.
How To Make Appam Without Yeast.
1. Soak raw rice, idli rice, poha, methi seeds in enough water for 8 hours. Usually for appam 4 hours soaking is enough. But since I do not use soda, I let the rice soak well.
2. After 8 hours, drain the soaked ingredients and grind to a very fine paste. Add 1 cup grated coconut while grinding. Add required water to grind. The batter should slightly thin than idli batter.
3. Once the batter is ready add required salt and mix thoroughly. Let it ferment for good 12 hours. Again fermenting the batter well is very important as we are not adding any soda. If required ferment for 14 hours.
4. At the time of making appam heat an appa kadai on medium flame. While the kadai is getting hot take 1 cup of fermented batter in a bowl. Add 1/4 cup water, 1 teaspoon sugar and mix well. You should be able to easily pour the batter. If it is thick you will not be able to swirl it on kadai.
5. Now once the appa kadai is hot, pour 2 small ladles of batter in the center. Take the kadai in both hands and swirl the kadai in circular motion. The batter will spread and take the shape of the kadai.
6. Oil or ghee is not needed to cook appam. if required just drizzle few drips. Cover and cook for 1-2 minutes. The edges will turn very crispy and lacy while the center will be soft and porous. Carefully remove the cooked appam.
7. Serve hot with veg stew or chutney or sweet coconut milk.
Tips For Making Appam
Make sure to ferment the batter really well for soft hoppers.
Adding coconut improves taste and flavor
You can double or halve the recipe
I hope you will try this recipe and enjoy as much as we did. P