Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Plain Rice Hopper (Appam)
A soft, lacy, and slightly sweet South Indian rice crepe made with fermented batter, served with coconut milk, vegetable stew, or curry of your choice.
Ingredients :
Appam Batter
1. Rice 1 cup
2. Coconut milk (thin) 1/2 cup
3. Yeast (dry) 1/4 tsp
4. Sugar 1 tsp
5. Salt 1/2 tsp
6. Water (lukewarm) 1/2 cup
Procedure :
1. Wash and soak the rice for 4-5 hours. Drain the water and grind the rice with coconut milk and sugar to form a smooth batter. Dissolve the yeast in lukewarm water and let it activate for 10 minutes. Add the yeast mixture and salt to the batter and mix well.
2. Allow the batter to ferment in a warm place for 8-10 hours, until it rises and becomes slightly frothy. Stir gently before using.
3. Heat a Appam Pan over medium heat and lightly grease it with oil or butter. Pour a ladleful of the batter into the centre of the pan. Swirl the pan gently to spread the batter into a thin, lacy circle with a thick centre.
4. Cover the pan with a lid and cook for 2-3 minutes, until the edges are crispy and the centre is soft and cooked through. There’s no need to flip the appam.
5. Remove the appam carefully and serve hot with coconut milk, vegetable stew, or curry of your choice.
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