Hoppers / Appam
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Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
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Ingredients
- Raw rice – 2 cups
- Urad dhall – ½ cup
- Methi seeds or Fenugreek – 1 tsp
- Coconut grated – 2 tbsp
- Cooking soda – 1/2 tsp
- Salt
- Appam pan
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Instructions
- Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
- Grind it to a smooth paste by adding little water.
- Add salt, coconut and grind it till it gets mixed well. Leave it to ferment.
- When its fermented, mix it with ¼ cup of water. Prepare Appam in Appam pan with the batter.
- How to make Appam:_x000D_ _x000D_ Pour the batter in the centre of the pan. Then turn the whole pan with your hands to a round shape, so that the batter will stick to the sides of the pan. Cover with the lid and wait till the side changes to golden brown colour._x000D_
- Serve appam hot with coconut milk or vegetable stew or chicken stew.
- Note: The batter should be thin, so that the sides would turn brown
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