Appam – Appam without yeast and coconut

Appam is a traditional South Indian breakfast recipe. I love the appam with Crispy golden edges and soft inside. Everyone has their own recipe for making appam. This is the recipe which I use for making appam. I learnt it from my mom. I have adapted her recipe a little and succeeded with my own recipe. She used to add leftover rice. I don’t add them as mostly I don’t have leftover rice. I have also learnt many different ways of making appam from others. Some times I prepare in that way too like using coconut or coconut milk or yeast or by making kappi. I will make a post of them in the upcoming days. This one is so easy as it requires fewer ingredients and the result is so perfect. The batter should be fermented well to get tasty appam. Follow the method properly and you too can master the making of appam.

Today I made this appam with soya chunks curry for breakfast. It tasted yummy together. I like to have appam with some spicy curry or with sambar and Chutney.

Also, check out the other breakfast recipes.

Let’s see how to make this super easy appam.

Preparation Time : 6 hours(soaking time) + 30 minutes (Grinding time) +8 hours(Fermenting time, may differ depending on the climate) + 1 hr (after adding baking soda)

Makes – 12 – 13 appams


Raw rice – 1 Cup

Parboiled rice – 1/4 Cup

Urad dal – 1/8 cup

Fenugreek seeds – 1 tsp

Rock salt – 1 Tsp or as required

Sugar – 2 tsp

Baking soda – a generous pinch


1.Take raw rice, parboiled rice and urad dal in a bowl. Wash them well and soak them in 2 cups of water, also add fenugreek seeds to it.we can use this water itself while Grinding. Allow them to soak for 6 hours.

2. Add the soaked ingredients to a wet grinder, add 1/2 cup of water and allow it to grind. When it is half ground add salt and sugar. Add another 1/2 cup water and allow it to grind. The batter should be smoothly ground. Transfer the batter to a large vessel. Nicely beat the batter with a ladle. Cover it with a lid and allow to ferment. It will take 8 hours or more to ferment depending on the climate.

3. I made the batter at night and allowed it to ferment. At morning It will be fermented and will double in its volume and you can smell the sourness. Now mix well the batter with the ladle. Before one hour of making appam Take the required batter in a bowl. Add a pinch of baking soda to it. The batter should be of pouring consistency add water if required and mix well. After one hour you can find the batter is well aerated. You can find small bubbles in the batter. If you have stored the batter in the fridge. Remove the batter 1 hour before, add baking soda to it and do the same process. Grease with little oil if using an iron pan. Pour a ladle full of batter into it and swirl the pan to get the thin edges. I used to spread the batter with the ladle itself and make the thin edges and thick at middle. Cover and cook until it gets Crispy golden edges and cooked at the center. Then Remove the appam from the pan.

Serve hot with Curry or Coconut milk.