Appam Recipe Without Yeast

South Indian sweets like appam are soft in the middle and crispy on the edges. This appam doesnt have yeast in it, which makes it a healthier choice. It goes well with many kinds of curries and chutneys.

Ingredients:

• 1 cup of rice
• 1/4 cup of grated coconut
• 1/4 cup of cooked rice
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt
• 1/4 cup of water approximately

Instructions:

Make sure the rice is clean, then soak it in water for 4 to 6 hours, or overnight

Put the soaked rice, grated coconut, cooked rice, sugar, and salt in a blender

Blend until smooth

Gradually add water and blend until you have a smooth batter that is just a bit too thick to pour

It shouldnt be too thin or too thick

Put the batter in a bowl and cover it

Let it sit for eight to ten hours or overnight to ferment

The batter should get a little bubbly and rise

Make sure the pan or skillet doesnt stick is hot over medium-low heat

Use a little oil or ghee to grease it

Put a small amount of the fermented batter in the middle of the pan and quickly swirl it around to spread it out in a circle

The middle part should be a little thicker than the edges

Place the appam in a pan with a lid

Cook it over low to medium-low heat for two to three minutes, or until the edges get golden brown and crispy and the middle is firm

Take the appam out of the pan and serve it hot with any curry or chutney you like