Appam - Hoppers
Appam - Hoppers
10 hours 40 minutes
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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.
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
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