Appam (Hoppers) Recipe

Appam (Hoppers) Recipes

Ingredients :

225 g

1 teaspoon

7 cups

long grain or basmati rice


coconut milk, from 1/2 grated coconut

pinch of baking soda

a little butter

Method :

  1. Grind the rice and mix together with the salt and coconut milk and a pinch of bicarbonate of soda.

  2. Leave overnight.

  3. Before cooking whip the batter to make it light.

  4. Heat a small omelette pan with a little butter and pour in a little of the batter.

  5. Turn the pan so that the batter runs up the sides to give a lacy effect.

  6. When the batter becomes firm in the center remove with a fish slice and keep warm in a tea cloth.

Serves 4 - 6

Hoppers (Apam) are quite similar to thosais and originated from South India. Traditionally hoppers are cooked in earthenware pots with rounded bottoms which are placed in the ashes of a slow charcoal fire.

The batter is poured in and the pot spun quickly to make the batter swirl round into the hotter parts of the pot. This gives a lacy crisp border to the hopper. This method of cooking needs skill and therefore it is easier to use a small omelette pan to make the hoppers. Just swirl the batter so that it runs up the sides.

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