Soft and lacy Instant Appam made with yeast, takes less than 3 hours to make these.
Appam are soft and lacy crepes/ pancakes made widely in Kerala and Sri Lanka. This easy recipe is an instant version that is made with yeast. It takes just a few minutes to put together and needs 2-3 hours of rising time. Perfect to serve for breakfast with a spicy stew.
I find that traditional way of making appam needs a bit of time and patience. Raw rice is soaked and then ground into a smooth batter along with fresh coconut. This batter is then left to ferment until nice and foamy. I always have trouble with the fermentation process – my house is always too cold for some reason. A well fermented batter is a must for perfect lacy appam.
So when I saw this instant appam recipe on Mayuri’s blog, I knew I had to give it a try. Yeast is not used in the traditional recipe. I guess the slow fermentation gives them the best taste and texture. But this quick version comes very close. My mom bought be a nonstick appam pan on her recent trip and finally got to use it.
This appam recipe uses rice flour, so there is no need to soak and grind the rice. Another ingredient that saves great deal of time is coconut milk, so there’s no need to grate and grind fresh coconut. All in all the appam turned out airy and fluffy. I served them with some Kerala Kadala curry (chickpea curry), but any spicy stew or curry would work great. What a delicious way to start any day.
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Appam with Yeast
Ingredients
- 1½ cups rice flour
- 1½ tsp sugar
- 1½ tsp Instant Yeast
- To taste salt
- 2 cups coconut milk
- ½~1 cup water
Instructions
- In a large mixing bowl, combine rice flour, sugar, yeast and salt. Add the coconut milk and whisk well to make sure that there are no lumps. Add enough water to make a loose batter.
- Cover and set aside in a warm place to rise for about 2~3 hours.
- Gently mix and add more water if needed.
- Heat an Appam pan, pour a ladle full of batter into the hot pan. Swirl the pan around to spread into a thin crepe/ appam. Cover and cook for about 2 minutes or until the appam feels dry on the top.
- Once cooked, appam will peel off from the pan by itself. Remove onto a plate and repeat with the remaining batter.
- Serve right away with stew.
Sandhiya
I love appam like anything, but somehow i never tried this instant version with rice flour & coconut milk. Sounds easy and those appams looks so good with tiny holes !!!
Vaishali
Appam which does not require any soaking and grinding are perfect for my kind of people who are lazy to soak and grind and wait for fermenting ! I must say these appams have been on my to do list since a couple of years but somehow have been nervous with the recipes .
The appam pan yields excellent styled appams , I guess the traditional ones are more round and small .
The chickpea curry is great curry idea ,
The complete breakfast is awesome and now I should push myself to make these appams .
No excuse not to make 😜
Manjula Bharath
wow yes true the slow fermentation appam is the softest but I love your fermented version too, appam looks so yummy and you nailed the appam texture and shape !! Appam with kadala curry looks lipsmacking pavani !!! This is such an easy to try appam , and perfect when we are craving for some appam and don’t have the patience to wait ..
sapna
I have always wanted to make appam but never attempted to try because I don’t have appam pan. The instant version with yeast sounds interesting and must have tasted yummy with that kadala curry. I can start my day with it everyday.
Padmajha PJ
I rarely make these but this is one of my fav. My MIL used to make the softest,melt in the mouth kinda aapam and she followed an elaborate method ! These aapams takes me back to those days!Your method of using rice flour makes it so easy to prepare!!Though kadala kari is the preferred side, I like to have it with sweetened coconut milk and spicy tomato chutney.
Priya Suresh
Wow, i want to finish my dinner rite now with this delicious easy appam, wow and that curry tempts me a lot. What a fabulous dish to make easily with less efforts..
Sharmila - The Happie Friends Potpourri Corner
Appam with stew or coconut milk is a weekly once affair in my house..So beautiful,Even i will be blogging this in the next week!!
Srividhya Gopalakrishnan
You are killing me with this visual treat of appam and kadala curry. My favorite and I can gobble it up anytime. I love it with coconut milk also. Perfect pick for breakfast. 🙂 Love it Pavani.
Harini
I totally agree that it is a delicious way to start the day. They look so airy and fluffy too. I wish you had posted the picture of the appam pan
Sandhya Ramakrishnan
I love making appam with yeast as well. Comes out so well all the time. The appam looks so delicious and I am craving for some. Will make some over the weekend.
Rafeeda - The Big Sweet Tooth
Appam seems to be something I am not able to master… it just hasn’t worked out well for me… I have a hand which is very bad with flatbreads and such accompaniments, and it makes me sad at times… hehe… Looks so good, and with a lovely curry to go with it…
Gayathri Kumar
We always make the soaking and fermenting type of aappam at home. This version with rice flour and yeasst sounds so easy to make and can even be made on the same day. We prefer aappam with sweet coconut milk. That kadala curry looks fabulous too..
Priya Srinivasan
super soft and lacy appams pavani, i love them! Coconut milk gives a sweet flavor to the appams and they taste divine with some spicy curry!!!
Mayuri Patel
Lovely appams Pavani you managed to make them big… since I posted the recipe have made them twice. Love the curry you’ve made to go with it.
preeti garg
wow.. fabulous dish and click.. feeling hungry.
Srivalli
I love appams for any meal and this one sounds fantastic with such short time..We make appams for sunday breakfast twice a month and its a regular side dish as well..your combination surely tempts me to try these!
Suma Gandlur
These lacy, yummy appams make a great breakfast or brunch option. The appam-curry combo looks great.