Appam - Hoppers

Recipe by
Total Time:
10 hours 40 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Roast Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1 cup - raw rice
  • 1 cup - parboiled rice
  • 1/4 cup - urad dhal
  • 1/2 tsp - fenugreek seeds
  • 1/4 tsp - baking soda / cooking soda for every 1 cup of fermented batter.
  • Salt to taste
  • Water as required

How to Make Appam - Hoppers

  • Combine first four ingredients together and wash 3-4 times.
  • Soak in sufficient water for 2 hours.
  • Strain the water and use it for grinding.
  • Grind the soaked ingredients into a fine paste. Use water as required.
  • Add salt and, using your hand, mix batter thoroughly.
  • Keep aside for 8-10 hours or overnight, to let it ferment.
  • After 8 hours batter should have risen to double the original quantity and also have a foamy texture at the top.
  • Mix the fermented batter and dilute it with required amount of water. It should be a little thinner than dosa batter.
  • Cooking:
  • Before making appam, dilute baking soda with 2 tsp of water and mix it to the batter.
  • Heat appam pan or non-stick wok on medium heat and grease it with a little oil.
  • Whisk and take a ladle full of batter, pour it in the centre of the pan, and immediately swirl the pan so that batter gets coated on the sides of the pan.
  • Cover the pan and cook for 3-4 minutes.
  • When it is lacy and crispy on its edges and thick and spongy in the middle, remove from the pan.
  • Serve with stew or coconut milk.
  • Recipe courtesy: Sara's Yummy Bites