sharing with you recipes that worked in my kitchen

Hoppers

Appam

Also called Palappam, Vellayappam

By Tammy Austin ·

  • 9 ingredients
  • 9 steps

Ingredients

  • Rice Flour – 2 cups
  • Grated Coconut – 1 cup
  • Semolina (Rava) – 3 tablespoons or 1 cup -cooked rice
  • Yeast – 1/2 teaspoon
  • Cardamom – 2
  • Cumin Powder – 1 pinch
  • Sugar – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Water – 2 cups

Equipment

  • Blender
  • Appachatty or non-stick pan

How to make Hoppers

  1. Cook Semolina in 2 cups water, till it thickens and keep it aside to cool.
  2. Mix the yeast and sugar in 1/4 cup off lukewarm water and leave it to rise.
  3. In a blender grind the grated coconut, cardamom and cumin powder to form a smooth paste.
  4. In a deep bottomed vessel take two cups of flour, add the semolina, yeast and sugar mixture and coconut paste and mix well. You can add a little water if you find the batter is too thick.
  5. Leave the batter to rise in a warm place for about 5-6 hours. Add sugar and salt to taste.
  6. You can make appam in a traditional appachatty or a non stick pan. Heat the pan, take a paper towel, dab a little oil on it and wipe the pan.
  7. Pour about 6-7 tablespoons of batter into the pan and rotate the pan so that the batter spreads evenly in a circular form.
  8. Cover and cook, till the middle portion of the appam cooks and the edges brown a little.
  9. Remove from pan and serve hot with stew or chicken curry.

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