Coconut Appam | Appam | Vellayappam | Appam recipe without yeast | Kerala appam recipe | Paalappam | Thengai appam is a filling South Indian breakfast. Lacy soft appam makes a tasty tiffin. No yeast and no baking soda for this healthy tiffin. Many versions exist to make this Delicious Kerala breakfast. I have already posted a version with Appam with baking soda. This is yet another version with coconut. Super soft appam without baking soda. I am yet to try the yeast version. My neighbor makes it. I will try it soon and post it.
We love Appam in our home and our favorite sides for Appam are Vella kurma Vegetable stew kadala curry coconut milk My aunt is from Kerala and she introduced lots of tasty Kerala-based dishes to my mom. I have posted some of her special recipes like Thengai Aricha Kuzhambu, Varuthu Aricha Kuzhambu, etc in TMF. Yet to post more recipes
My son recently started going to school and thinking of a balanced breakfast and lunch is one of my biggest concerns. In addition to Idli, dosai, Upma I have started including Appam as one of our weekday breakfasts. When my sister came here for Diwali she reminded me that it hasn’t been posted on the blog yet. With a Little one, I couldn’t post actively - still trying to keep the momentum instead of giving a big break again.
Usually, I make appam in regular shape but my mother-in-law learned this from her neighbor and she taught me this technique. After seeing flower appam nowadays my son asks for a car, bus appam🤣 Thengai appam is so soft. Without worrying about the addition of baking soda or yeast these appams can be given to kids.
Tiffin recipes in TMF Appam varieties in TMF Ingredients: Raw rice | Sona masoori rice - 1 cup Parboiled rice | Idli Rice - 1 cup Fenugreek seeds - 1/2 tsp Whole Urad dal - 2 tbsp Grated coconut - 1 cup Salt - as needed How to make Coconut Appam with step-by-step pictures:
Take raw rice and idli rice in a wide bowl and wash them well Add urad dal and fenugreek seeds to the rice mixture
Add the required water and soak it for 5-6 hours
Add grated coconut and soak for another hour
Add the required water and grind the batter well in a mixie or grinder The batter should be slightly thinner than the dosa batter consistency I leave it overnight in the oven, turning on the light to ferment
Switch on the stove and keep the aapam pan on low heat. After the pan is slightly hot, add oil to the pan (Spread oil all over the pan using a cloth or brush). Add a ladle full of batter hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle or like a flower (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, the remaining batter will come in the center)
After that close the pan with the lid. Once the Aappam is cooked remove the Aappam from the pan. Do not flip the side
