Appam recipe| Appam without yeast and baking soda|How to prepare Appam
Appam recipe| Appam recipe without yeast and cooking soda with detailed step by step photo. Appam or palappam is a breakfast recipe, and it is bowl shaped rice pancake from South Indian cuisine mainly served in Tamilnadu and Kerala. There are variety of appam like vellayappam, palappam and toddy/ kalluappam. However in Tamilnadu we dont use toddy to ferment . Today I have shared Palappam recipe, it is also known as lacy hoppers. Appam is served with coconut milk or vegetable stew or egg roast. But i have used coconut chutney to serve with appam.- Wash and soak rice and urad dal for 5-6 hours- Add the soaked rice, urad dal,1 Cup cooked rice and Coconut a to wet grinder or mixer jar with some water and grind it to a smooth batter (like Idli dosa batter)- Take the batter to a bowl and let it ferment in warm place for 7- 8 hours or depending on the climate- Batter had fermented well now add salt and mix- Heat a deep bottom kadai (iron kadai) and take a ladle full of batter and add it to the kadai (high flame)- Swirl the kadai/appam pan once to get a thin lace kind edges and cover the pan- Cover the pan for 3 minutes and once the edges becomes brown and center had raisen slightly take it out- Heat a tawa and take a ladle full of batter and spread to a small circle (like kaldosa) in high flame - Take it when it turns golden brown
Ingredients
- 2 cup Raw rice
- 1/4 cup Urad dal
- 1/2 cup Cooked rice
- 1 cup Shredded coconut
- 1/2 tsp Methi
Instructions
- Wash and soak rice and urad dal for 5-6 hours
- Add the soaked rice, urad dal,1 Cup cooked rice and Coconut a to wet grinder or mixer jar with some water and grind it to a smooth batter (like Idli dosa batter)
- Take the batter to a bowl and let it ferment in warm place for 7- 8 hours or depending on the climate
- Batter had fermented well now add salt and mix
- Heat a deep bottom kadai (iron kadai) and take a ladle full of batter and add it to the kadai (high flame)
- Swirl the kadai/appam pan once to get a thin lace kind edges and cover the pan
- Cover the pan for 3 minutes and once the edges becomes brown and center had raisen slightly take it out
- Heat a tawa and take a ladle full of batter and spread to a small circle (like kaldosa) in high flame
- Take it when it turns golden brown
Notes
You can add 1 cup idly rice and 1 cup raw rice
Soak the rice for at least 5 hours
Add leftover rice do not add freshly cooked rice
Batter should be fermented to get fluffy appam
You can add 1 tsp sugar to the batter but I did not add