Kerala style appam can be made with yeast or without yeast. The original recipe is made with the toddy i.e Kallu. But it is very difficult to get the fresh toddy hence we can make it with yeast or without yeast. The purpose of adding the yeast or toddy(kallu) is to help the batter to rise in the centre of the appam.
The appam is served with Potato Stew or kadala curry or any curries veg or non veg. It is a healthy breakfast. I used to have with the thenga chammanthi also. (coconut red chutney). Here I have made this aappam without yeast. I personally try to avoid, yeast, baking soda etc. but when it is required, we have to add it,if there is no other alternative.
Some people are allergic to urid dal and cannot consume the same. This recipe is useful to such people as they would love it since it is minus urid dal.
Whenever you visit Kerala, do not miss this dish.