Sunday, April 03, 2011

Appam

(Hoppers)






                                                                                                        Appam , each one of us has a different way or different measurement. One can serve with thick coconut milk and sugar or with mutton or chicken stew. 


  • 1 glass of basmathi rice
  • 2 tbsp of cooked boiled rice
  • 4 tbsp  grated coconut or 2 tbsp of coconut powder
  • 1 tsp of instant dry yeast
  • salt to taste.
Soak basmathi rice in water for 4-5 hours.
Wash and add coconut ( I prefer to use coconut powder since it blends easily with the rice) and cooked rice.
Grind it with yeast, salt and enough water to a very smooth paste.

Cover and keep aside till it rises (6-12hours).
Once the batter is fermented one can see that the batter is double the quantity and has a smell.

Stir the batter well.
Place the appachatti if you don't have place a non-stick small pan on a high flame.
Pour about 1/4 cup of batter, tilt the pan around to coat the side the appachatti with a thin layer of the batter.
Cover the lid , when cooked romove to a plate.

 Serve with coconut milk or curry.




Note:

  1.  These appam (hoppers)  can be be made without yeast by adding soda bicarbonate and sugar the previous night.
  2. Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.

1 comment:

  1. Appam and coconut milk is my all time favourite!

    ReplyDelete

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