appam recipe without yeast and baking soda kerala style kerala style appam recipe without yeast

I recently stumbled upon a recipe that transported me straight to the heart of Kerala, India! It’s for Appam, a type of pancake that’s incredibly soft and fluffy in the center with delightfully crisp edges. What makes this recipe even better is that it’s surprisingly simple to make, even without yeast. I’m so excited to share it with you!

Kerala Style Appam - No Yeast Required!

Imagine waking up to the aroma of these light and airy pancakes. They’re perfect for breakfast, brunch, or even a light dinner. Traditionally, they’re served with vegetable stew or egg curry, but honestly, they’re delicious with just about anything. I even enjoyed them with a simple drizzle of honey. So, let’s dive into what you’ll need and how to create this magical dish!

Here’s a breakdown of the ingredients you’ll need:

Ingredients:

• 2 cups raw rice (preferably Kerala Matta rice or any short-grain rice)
• 1 cup cooked rice
• 1/2 cup grated coconut
• 1/2 cup sugar (adjust to your preference)
• 1/4 teaspoon baking soda
• Salt to taste
• Water, as needed
• Oil, for greasing the pan

Now, let’s get cooking! Here are the step-by-step instructions to create your own batch of these delicious appams:

Instructions:

1. Soak the Rice: Begin by thoroughly washing the raw rice. Soak it in enough water for at least 4-5 hours, or preferably overnight. This will soften the rice and make it easier to grind.
2. Grind the Batter: Drain the soaked rice and transfer it to a blender or grinder. Add the cooked rice, grated coconut, and a little water. Grind to a smooth, fine batter. The consistency should be similar to that of a dosa batter - not too thick, not too thin.
3. Ferment the Batter: Pour the batter into a large bowl. Add the sugar and salt. Mix well. Cover the bowl and let it ferment for at least 8-10 hours, or overnight. The fermentation process is crucial for achieving the soft, fluffy texture of the appams. The batter should rise slightly and have a slightly sour aroma.
4. Prepare for Cooking: Before making the appams, check the consistency of the batter. It should be easily pourable. If it’s too thick, add a little water to adjust. Add the baking soda and mix gently. Don’t overmix!
5. Cook the Appams: Heat an appam pan or a small, round-bottomed pan over medium heat. Grease the pan lightly with oil. Pour a ladleful of batter into the center of the pan. Gently swirl the pan to spread the batter into a thin, circular shape, leaving the center a little thicker.
6. Cover and Cook: Cover the pan with a lid and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is cooked through. You’ll know it’s ready when the edges easily lift away from the pan.
7. Serve and Enjoy: Gently remove the appam from the pan using a spatula. Serve immediately with your favorite side dish. Traditionally, appams are served with vegetable stew, egg curry, or coconut milk. They are also delicious on their own.

That’s it! With a little patience and practice, you’ll be whipping up these Kerala-style appams like a pro. Don’t be afraid to experiment with the amount of sugar to find your perfect level of sweetness. Enjoy the taste of Kerala in your own kitchen!

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Kerala Style Appam Recipe Without Yeast | Opskrift

www.pinterest.comKerala Style Appam Recipe Without Yeast | Opskrift

Kerala style appam recipe without yeast. kerala style appam recipe without yeast