Alright, let’s talk Appam! I’ve been experimenting in the kitchen lately, and this one’s a keeper. It’s all about that soft, fluffy center with the crispy, lacy edges. Seriously, who can resist a good Appam? I know I can’t! The best part is, this recipe doesn’t even need yeast, which is great for those of us who don’t always have it on hand. Get ready to impress your friends and family with this South Indian delight!
Appam recipe without yeast, How to make appam
This version of Appam skips the yeast but still delivers that authentic taste and texture. It’s a simpler, faster method that’s perfect for a weekday breakfast or a quick weekend brunch. Trust me, you’ll be surprised how easy it is to whip up a batch of these delicious pancakes.
### Ingredients:
- 1 cup raw rice (Idli rice or regular rice soaked for 4-5 hours)
- 1/2 cup cooked rice
- 1/4 cup grated coconut
- 1/2 teaspoon sugar
- Salt to taste
- Water, as needed
Instructions:
- Soak the rice: Rinse the raw rice thoroughly and soak it in water for at least 4-5 hours. The longer it soaks, the softer your Appams will be.
- Grind the batter: Drain the soaked rice and add it to a blender or grinder along with the cooked rice, grated coconut, sugar, and salt.
- Add water gradually: Add water little by little while grinding to achieve a smooth, flowing batter consistency. The batter should be slightly thinner than pancake batter.
- Ferment (Optional): While this recipe doesn’t require yeast, you can let the batter ferment for 2-3 hours in a warm place for a slightly tangier flavor. This step is optional but recommended for best results. If you do ferment, gently stir the batter before making the appams.
- Heat the Appam pan: Heat an Appam pan or a small, curved bottom skillet over medium heat. It’s crucial to have a well-seasoned Appam pan or a non-stick one to prevent sticking.
- Pour the batter: Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan to spread the batter outwards, forming a thin, lacy edge.
- Cover and cook: Cover the pan with a lid and cook for about 2-3 minutes, or until the center is cooked through and the edges are golden brown and crispy. The center should remain soft and slightly moist.
- Serve: Carefully remove the Appam from the pan using a spatula. Serve hot with coconut milk, vegetable stew (Ishtu), or any curry of your choice. My personal favorite is with a simple sweetened coconut milk. So good!
- Repeat: Repeat the process with the remaining batter, greasing the pan lightly with oil or ghee if needed between each Appam.
And there you have it! Easy, delicious, and yeast-free Appam that’s sure to become a staple in your kitchen. Don’t be afraid to experiment with different toppings and sides to find your perfect combination. Enjoy!
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appam recipe without yeast, how to make appam. Appam recipe without yeast, how to make appam