Appam, Appam Without Yeast
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 15179 times
It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped Appam! You can master the art too, within a few tries. Appam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape.
The raw rice batter and the unique manner of preparation give it a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew . While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that...
- Soak the raw rice in a deep bowl with enough water for 2 hours. Drain well.
- Combine the soaked rice, grated coconut and 2 cups of water in a mixer and blend it till smooth.
- Transfer the batter in a deep bowl, add the salt and mix well.
- Cover and ferment in a warm place overnight.
- Next day add baking soda, 1 cup of water and sugar, mix very well.
- Heat an appachatti (appam kadhai) and grease it lightly with oil.
- Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the center.
- Cover with a lid and cook on a medium flame for 2 to 3 minutes, remove the appam when the center fluffy part is cooked.
- Repeat steps 6 to 8 to make 24 more appams.
- Serve immediately with coconut stew or kadala curry.
Nutrient values (Abbrv) per appam
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