Kerala Style Appam Recipe Without Yeast
A gluten free Kerala Recipes recipe with rice - raw, methi seeds (fenugreek seeds), fresh coconut - grated. Ready in 10h 20m, serves 8.
Curated byAditya Nair🇮🇳
Instructions
13 steps- 1
To begin making the Kerala Style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours
rice - raw(500 grams)methi seeds (fenugreek seeds)(2 teaspoon)cooked rice(1 cup) - 2
Once soaked, grind the rice along with the grated coconut and the cooked rice
rice - raw(500 grams)fresh coconut - grated(1 cup)cooked rice(1 cup) - 3
Add very little water to make a thick and smooth batter
- 4
Once ground into a batter
- 5
Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place
rice - raw(500 grams)cooked rice(1 cup)tablespoons sugar(4)salt(1 teaspoon) - 6
The fenugreek in the batter, will help in light fermentation of the batter
- 7
After 6 hours, the appam batter is now ready to be used
- 8
When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes
baking soda(1/4 teaspoon) - 9
Preheat the Appachetty or the Appam pan on medium high heat
- 10
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter
- 11
The batter will be thick in the center and thin on the sides
- 12
Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked
cooked rice(1 cup) - 13
Serve the Kerala Style Appam along with Kadala Curry or Kerala Style Vegetable Stew for breakfast or a wholesome weeknight dinner
Rate this recipe
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Kerala Style Appam Recipe Without Yeast
A gluten free Kerala Recipes recipe with rice - raw, methi seeds (fenugreek seeds), fresh coconut - grated. Ready in 10h 20m, serves 8.
Curated byAditya Nair🇮🇳
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Directions
13 steps- 1
To begin making the Kerala Style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours
rice - raw(500 grams)methi seeds (fenugreek seeds)(2 teaspoon)cooked rice(1 cup) - 2
Once soaked, grind the rice along with the grated coconut and the cooked rice
rice - raw(500 grams)fresh coconut - grated(1 cup)cooked rice(1 cup) - 3
Add very little water to make a thick and smooth batter
- 4
Once ground into a batter
- 5
Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place
rice - raw(500 grams)cooked rice(1 cup)tablespoons sugar(4)salt(1 teaspoon) - 6
The fenugreek in the batter, will help in light fermentation of the batter
- 7
After 6 hours, the appam batter is now ready to be used
- 8
When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes
baking soda(1/4 teaspoon) - 9
Preheat the Appachetty or the Appam pan on medium high heat
- 10
Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter
- 11
The batter will be thick in the center and thin on the sides
- 12
Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked
cooked rice(1 cup) - 13
Serve the Kerala Style Appam along with Kadala Curry or Kerala Style Vegetable Stew for breakfast or a wholesome weeknight dinner
Rate this recipe
