Kerala Style Appam Recipe Without Yeast

The Kerala Style Appam Recipe is one dish that we all love at home. It's packed with flavors from the fresh coconut and a subtle taste of fenugreek seeds. This recipe of Kerala appam is made without the use of yeast and can be made quickly with a little bit of planning.  Course : South Indian Breakfast Ingridients : 500 grams Rice , raw 2 teaspoon Methi Seeds (Fenugreek Seeds) 1 cup Fresh coconut , grated 1 cup Cooked rice 4 tablespoons Sugar 1/4 teaspoon Baking soda 1 teaspoon Salt Instructions To begin making the Kerala Style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours.Once soaked, grind the rice along with the grated coconut and the cooked rice. Add very little water to make a thick and smooth batter. Once ground into a batter. Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place. The fenugreek in the batter, will help in light fermentation of the batter.After 6 hours, the appam batter is now ready to be used. When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes.Preheat the Appachetty or the Appam pan on medium high heat. Pour a ladle of batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The batter will be thick in the center and thin on the sides. Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.Serve the Kerala Style Appam along with Kadala Curry or Kerala Style Vegetable Stew for breakfast or a wholesome weeknight dinner.