Sunday, March 18, 2012

Appam Without Yeast


Ingredients
Raw Rice/Pachari: 2 cups
Fenugreek seeds: 1 tsp
Grated Coconut: 1 ¾ cup
Cooked Rice: ¼ cup
Sugar: 2 ½ tbsp
Semolina: 4 tbsp
Salt: needed
Baking Powder: ¾ tsp
Method of Preparation
In a bowl add raw rice and fenugreek. Soak it for 4 hours
In a pan add semolina and 1 cup water. Keep on the stove and when it becomes thick, switch off the flame. (The consistency should not too thick not too thin, should be thick flowing consistency) Keep aside and let it cool well
In a blender add the soaked and washed rice, grated coconut, sugar and cooked rice. Add water at room temperature and grind to a smooth paste.
Transfer this to a bowl and add the semolina paste and salt. Mix well with hand (this step is important as this plays an important role in fermentation)
Keep aside to about 11-13 hrs for fermentation.
Heat a non stick appam kadai, pour a ladle full batter rotate and close and cook in low flame till done.
Soft and delicious appam is ready.

Note: While grinding, add water at room temperature. Add the semolina paste only after it is cooled well.Don’t over heat appam pan, heat in very low flame while pouring the batter, then put in full flame for half a minute again, keep the flame to low and cook appam



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36 comments:

Asiya Omar said...

wow! nice tips.thanks for sharing.

Vimitha Anand said...

Looks so perfect... Will try soon

Jaleela said...

adding rava is new to me, without rava & yeast I am preparing it came our very well.
Nic N very light tiffin..

maha said...

I saw this in os many spaces.bt never tried.this looks easy n tatsy too.vl try this.......
Maha

Velva said...

This looks very interesting. I know that I would enjoy this very much.

Velva

Aarthi said...

perfect looking appam

easyfoodsmith said...

Perfect looking Appam indeed! Bookmarked.

Reshmi said...

that is nice.. yeast free appam.. wow
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Kanan said...

appam looks perfect

Rasi said...

Appam looks so good..bookmarking this.. i love this with kadala curry!

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Pranjali said...

Thanks for sharing this new tip.
Appam are very perfect and tasty too.
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Torviewtoronto said...

delicious looking appam a favourite

Torviewtoronto said...

delicious looking appam a favourite

sangee vijay said...

Appam looks so perfect n tempting...thanks for sharing!!
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Nadji said...

J'aime beaucoup.
See soon

Nitha said...

I always wanted to make appam without yeast.. But never came out good for me.. Should try these steps and try my luck again :) Thanks..

ruchikacooks said...

Aapam is my favorite! Thanks for sharing this recipe.

Julie said...

Very delicious appams n soft too..Never tried without yeast ,will try this for sure!!Cook in any recipe with "Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event

Erivum Puliyum

Jasna's kitchen creations said...

Something very new to me...Must be good!

SuzyEats said...

looks amazing. thanks for sharing!!

Hema said...

Appam looks superb, you have done it very perfectly..

Sravs said...

Perfectly made appam !! looks wonderful !!

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Mélange said...

Nice recipe to have..This semolina and baking powder does the job no ? The appams look soft and divine Fassela.Cheers!

Rosh said...

Your appam looks perfect!! How I wish I could have it right now :D

Rosh said...

Your appam looks perfect!! How I wish I could have it right now :D

Sobha Shyam said...

never made appams without yeast..will try these..looks soft n yummy :)

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Kalpana Sareesh said...

very yummy appamas n perfectly made..

Christy Gerald said...

Luks really softy n yumm.Luv it Dear.

Deeps @ Naughty Curry said...

oh wow, the appams look superb! gotta try this one

jeyashrisuresh said...

very nice and fluffy appam. i have never tried this so far

Kaveri said...

I also make it generally without yeast..but my version is different..Your appam looks perfectly made..will try your way

Pari said...

Love these lacy pancakes, well made. Thanks for linking, pls update the logo.


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Anonymous said...

Can u just tell me when we have add the baking powder? is it very necessary or can we avoid that?


- Teena Chackochen

faseela said...

@ Teena, i usually add baking powder just 1 hour or 30 minutes before making appam, i.e after fermenting.
If you get the batter well fermented, with so many bubbles formed after fermenting you can just avoid the addition of baking powder.

San said...

Appam is so flaky faseela. Love to have it with chicken curry, glad to follow your beautiful space.

Anju said...

Hi,
I landed on your page searching for recipe for Appam. I have been trying various recipes for quite some time now and it has been always a failure. I tried your recipe (exact steps) and i am very happy that it was very successful.
Thank you so much for this great recipe.

Thanks
anju.