appam recipe | appam recipe with yeast | appam batter recipe

appam recipe | appam recipe with yeast | appam batter recipe with detailed photo and video recipe. aappam is a popular south indian crepe or pancake which is typically prepared from yeast fermented dosa batter with coconut. it is popular morning breakfast or brunch recipe eaten with vegetable stew or sweetened coconut milk.
appam recipe | appam recipe with yeast | appam batter recipe with detailed photo and video recipe. a popular variety of dosa recipe which is prepared with a custom made pan known as appam chatti. it is referred with different names all over south india but the taste and preparation remains fairly consistent. it is known as aappam in tamil, appam in malayalam, kerala and gulle eriyappa in kodava or karnataka. having said that, this exotic recipe was the fusion of jewish cuisine with indian cuisine when jewish community first settled in india.

while i have added yeast for the fermentation of dosa batter, it is usually fermented with toddy coconut drink or palm wine. but due to the lack of availability and also due to the presence of alcohol in the locally prepared palm wine, it is avoided and yeast has taken its place. however, with toddy brings out the proper taste of appam with hastening the fermentation and adding coconut flavour. moreover, appam can also be prepared with baking soda which is an alternative to yeast. i would like to share that recipe as soon as possible.

besides, some variations and important tips for a perfect appam recipe. firstly, do not cut short the fermentation process and the batter has to be fermented for a minimum of 8 hours in a warm place. if you live in cold place, keep the batter in a preheated oven. secondly, i have added poha or avalakki or aval while grinding. you can also add cooked rice to have the same effect. basically it is added to have a smooth texture to appam. lastly, the pan should be kept in medium heat, otherwise you may not get the desired texture.

finally, i would like to highlight my other south indian dosa recipes collection from my website. specifically, masala dosa, rava dosa, sponge dosa, set dosa, sandwich dosa, plain dosa, benne dosa and dosa batter in mixer grinder. in addition, i request you to check my other recipes collection like,

• idli recipes collection
• breakfast recipes collection
• chutney recipes collection

appam video recipe with yeast:

recipe card for appam recipe with yeast:

appam recipe | appam recipe with yeast | appam batter recipe

4.91 from 10 votes

Prep Time: 8 hours 30 minutes

Cook Time: 10 minutes

Total Time: 8 hours 40 minutes

Servings: 8 Servings

AUTHOR: Hebbars Kitchen

Course: dosa

Cuisine: south indian

Print Recipe Pin Recipe

easy appam recipe | appam recipe with yeast | appam batter recipe

Ingredients

• 1 cup idli rice / parboiled rice / sona masuri rice
• ½ tsp fenugreek seeds / methi
• ¼ cup thin poha / aval /avalakki / beaten rice / flattened rice
• 2 tsp sugar
• ¼ cup coconut, fresh / desiccated / frozen
• salt to taste
• ¼ cup warm water, to activate yeast
• ½ tsp dry yeast

Instructions

• firstly, soak idli rice and methi seeds for 5 hours.
• in a blender take soaked rice, add thin poha and coconut.
• add water as required and blend to smooth batter.
• to activate yeast, in a large bowl take warm water, dry yeast and sugar.
• rest for 5 minutes.
• now transfer the blended batter into the yeast water.
• mix well and ferment the batter for 8 hours.
• mix the batter slightly.
• also add salt as and water.
• the batter has to be in flowing consistency.
• now, pour a ladleful of aapam batter on to the medium hot pan
• immediately, rotate and spread.
• cover and simmer till the appam gets cooked well completely in presence of steam.
• finally, serve kerala style appam with chutney / kadala curry.

how to make aappam with step by step photo recipe:

appam batter recipe:

1. firstly, in a large bowl take 1 cup of idli rice and half tsp of methi seeds.
   
2. further, soak it in enough water for 5-6 hours.
   
3. additionally, rinse and drain off the water. transfer to the large blender.
   
4. also add ¼ cup of thin poha. adding poha / cooked rice gives softness to the aapam.
   
5. additionally, add ¼ cup of coconut. alternatively, use coconut milk.
   
6. add water as required and blend to smooth paste. if living in cold places then use warm water, as coconut will release oil in cold water.
   
7. also make sure to blend to smooth batter. keep aside till the yeast is activated.
   
8. furthermore, to activate yeast, in a large bowl take ¼ cup of warm water.
   
9. add half tsp of dry yeast and 2 tsp of sugar. sugar helps in activating yeast.
   
10. also rest for 5 minutes or till the yeast turns foamy.
    
11. now transfer the blended batter into the yeast water.
    
12. furthermore, mix well making sure the yeast and batter are combined well.
    
13. also clean the edges and ferment the batter in warm place for 8 hours. use pre-heated oven, if living in cold countries. make sure to turn off the oven.
    
14. the batter doubles in volume indicating it is well fermented. mix the batter slightly.
    
15. also add salt as required.
    
16. and mix gently checking the consistency. add water if required.
    
17. finally, the batter has to be in flowing consistency. else it will be difficult to rotate while making aapam.
    

how to spread appam / make appam recipe:

1. firstly, pour a ladleful of aapam batter on to the medium hot pan. use aapam nonstick pan to avoid usage of oil. alternatively, pour it on dosa tawa.
   
2. immediately, rotate and spread.
   
3. further notice the centre of pan will have more batter, making dosa fluffy in centre and thin at the sides.
   
4. cover and simmer till the aappam gets cooked well completely in presence of steam.
   
5. also once the aappam is cooked completely, take off the lid. do not cook the aappam on other side.
   
6. finally, serve kerala style appam with chutney / kadala curry.
   

notes:

• firstly, make sure to pour on medium hot pan, else the batter will not spread while you rotate.
• furthermore, aappam taste great when the other part is crispy and the centre is soft and fluffy.
• additionally, if using iron griddle, grease with oil. however, it is not required to use oil, if preparing on non stick pan.
• finally, appam recipe turns perfect when the batter is well fermented.