Kerala Style Appam Recipe Without Yeast
Delight in the culinary artistry of Kerala with this traditional recipe for Appam, a soft, fluffy pancake made from fermented rice batter and grated coconut. This version omits yeast, relying instead on the natural fermentation of fenugreek seeds, resulting in a delightful dish that pairs beautifully with various side dishes, such as Kadala Curry or Kerala Style Vegetable Stew. Ideal for a South Indian breakfast or a comforting weeknight dinner, this gluten-free treat is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Rice | 500 grams |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Fresh Coconut (grated) | 1 cup |
| Cooked Rice | 1 cup |
| Sugar | 4 tablespoons |
| Baking Soda | 1/4 teaspoon |
| Salt | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 200 |
| Protein | 3 grams |
| Total Fat | 5 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 1 gram |
| Sugars | 1 gram |
| Sodium | 230 mg |
Preparation Time
- Preparation Time: 10 hours (includes soaking and fermentation)
- Cook Time: 20 minutes
- Total Time: 10 hours 20 minutes
Servings
- Servings: 8
Cuisine
- Cuisine: Kerala Recipes
- Course: South Indian Breakfast
- Diet: Gluten Free
Instructions
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Soaking the Rice: Begin by soaking the raw rice along with the fenugreek seeds in ample water for at least 3 to 4 hours. This initial soaking step is essential for achieving the right texture and flavor in your Appam.
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Grinding the Mixture: After the soaking period, drain the water and transfer the rice and fenugreek seeds to a blender. Add the grated coconut and cooked rice, blending them together until you obtain a thick and smooth batter. It is advisable to add just a little water at a time to facilitate grinding, but be careful not to make the batter too thin.
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Fermentation: Once your batter is ready, season it with a pinch of salt and sugar to taste. Transfer the batter to a bowl, cover it, and let it ferment in a warm place for about 6 hours. The natural fermentation aided by fenugreek seeds will help create a light and airy batter.
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Prepping for Cooking: After 6 hours, your Appam batter should be ready for use. Just before cooking, gently stir in the baking soda and let it rest for an additional 5 minutes. This step enhances the batter’s texture, ensuring your Appams are light and fluffy.
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Cooking the Appams: Preheat an Appachetty (a special pan used for making Appams) or a non-stick Appam pan over medium-high heat. Once hot, pour a ladle of the batter into the center of the pan. Quickly swirl the pan in a circular motion, allowing the batter to spread outwards, creating a thicker center and thinner edges.
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Steaming: Cover the pan with a lid and cook the Appam for about 2 minutes. You will know they are ready when the edges turn crispy and golden brown, while the center is beautifully steamed.
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Serving Suggestions: Serve your delicious Kerala Style Appams hot, accompanied by Kadala Curry or a comforting Kerala Style Vegetable Stew. This combination is perfect for breakfast or as a wholesome meal any time of the day.
Tips for Best Results
- Soaking Time: Ensure that the rice and fenugreek seeds are soaked adequately, as this is crucial for the fermentation process.
- Temperature: A warm environment will facilitate better fermentation; if your kitchen is cool, you might consider placing the batter in an oven with the light on to maintain warmth.
- Experiment with Additions: Feel free to add a pinch of cardamom or other spices to the batter for a unique flavor twist.
Indulge in the delightful experience of creating this traditional Kerala dish, and relish the flavors that bring the essence of South Indian cuisine to your table. Happy cooking!
