APPAM RECIPE WITHOUT YEAST,COCONUT MILK,COOKING SODA – SOUTH INDIAN BREAKFAST RECIPES

Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt. I have already posted two varieties, one is the authentic chettinad version and the other one is appam using idli,dosa batter. This version is from my friend Shalini. I made small changes in her recipe as per my mil’s suggestion and also tried with Eno fruit salt instead of cooking soda. So this recipe has no coconut milk, no yeast and no cooking soda. Try this absolutely guilt free, yummy, soft appam recipe for breakfast. U’ll love it.
Check out my other aapam versions if interested

• Appam–Chettinad version
• Appam using idli,dosa batter

Appam recipe

 Appam recipe for breakfast without coconut milk,yeast and cooking soda

Cuisine: Indian Category: Breakfast recipes Yields: Serves 4

Prep Time: 30 Minutes Cook Time: 5 Minutes Total Time: 35 Minutes

INGREDIENTS
1 cup - 240ml

To soak in water and grind Good quality raw rice - 1 cup Idli rice/Boiled rice - 1 cup Urad dal – 3 tbsp Poha/Thick aval OR Cooked rice - 1/4 cup Methi seeds - 1 tsp ( use 1/2 tsp for mild flavor) Salt & water - as needed To mix in the batter Sugar - 1 tsp Eno fruit salt – 1 tsp

 HOW TO MAKE APPAM WITHOUT YEAST - METHOD

Wash and soak the rice together.Wash and soak the urad dal,poha and methi seeds together.( If using cooked rice,no need to soak it.Grind it along with rice).Soak everything for two hours. Grind the urad dal mixture first adding enough water( Add coconut water if u have).Remove in a wide bowl.Then grind the rice ( cooked rice)adding enough salt and water.Remove and mix the batters together using ur hand. Allow it to ferment overnight.The next day batter would have raised well.Add sugar to it and mix well.Add little water to adjust the consistency of batter if it is too thick. Just 10-15 minutes before making aapam,add the Eno fruit salt.Mix well and set aside.Make sure Eno is active.U should see some small bubbles in the batter after u add Eno. Heat a non-stick aapam kadai/skillet and pour 1.5 ladle of batter in the center.Swirl the kadai so that the batter spreads evenly in the corners.Make sure the center part is thick and the corners are thin.Drizzle a tsp of cooking oil.Cover the pan with a lid and simmer the flame. After few minutes,aapam would have cooked well with bubbles on top.Remove with a slotted ladle. Serve hot with coconut milk,chutney,stew or mixed veg kurma. NOTE For variations,use 1/2 cup of urad dal for the above recipe without using poha or cooked rice.This is my friend’s actual recipe.I have tried this way too.It comes out well. U can add 1/4 cup of thin coconut milk to adjust the consistency of the batter instead of water.It tastes good with mild coconut flavour. U can also replace Eno with 2 pinches of cooking soda if u don’t have them in hand. Use non-stick appa kadai to make appams easily.

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