Appam Recipe Without Yeast

Appam Recipe Without Yeast

Appam Recipe Without Yeast

Appam is a traditional South Indian breakfast dish that is made with a batter of fermented rice and coconut. This vegan version of the classic dish is made without any added yeast, but still has the soft and fluffy texture that makes Appam so delicious. The batter is made with rice flour and coconut, and fermented with a combination of active dry yeast and sourdough starter. The process of fermenting the batter helps to give the Appam a unique flavor and texture. The Appam can be served with a variety of accompaniments, from chutneys and curries to coconut milk and honey.


  • 1 cup white rice flour
  • 1/2 cup coconut milk
  • 1/4 cup sourdough starter
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup water, or as needed


1.In a medium bowl, whisk together the rice flour, coconut milk, sourdough starter, active dry yeast, sugar, and salt. Stir until the mixture is smooth and lump-free.

2.Add the melted coconut oil and stir until fully incorporated. Add the water, a little at a time, and stir until the mixture is the consistency of a thick pancake batter. Cover the bowl with a kitchen towel and let the batter rest for 8-12 hours in a warm, draft-free spot. The batter should be bubbly and slightly risen when it is ready.

3.Heat a nonstick pan over medium heat and lightly grease with coconut oil. Ladle the batter into the pan and swirl the pan in a circular motion to evenly spread the batter. Cook the Appam for 2-3 minutes, until the edges are golden brown and the top is cooked through. Flip the Appam and cook for an additional 1-2 minutes, until golden brown and cooked through.

4.Transfer the Appam to a serving plate and serve with your favorite accompaniments. Enjoy!

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