Appam (Hoppers)

       Appam (Hoppers)

      Appam is a traditional breakfast dish. It is sort of an Indian Crepe or Pancake that has a soft spongy center and a lacy crispy edge. It is made in a special wok like pan that has a rounded bottom. Appam is made with rice and coconut. Rice is washed, drained and soaked in water for a few hours. Then it is ground into a paste along with freshly grated coconut. Just enough water is added to this mixture to turn it into a batter. This batter is allowed to ferment naturally overnight or yeast is used for quick fermentation. 

      There are different variations to this recipe. Some people use rice flour, some use coconut milk instead of fresh coconut. Sometimes two kinds of rice are used and other times just one variety of rice is used. For a sweet appam we add some sugar and egg in the batter. 

      The accompaniments to appam also vary. It can be served with a chutney, black chickpea curry, sambal and for a sweet version coconut milk mixed with sugar and cardamom powder. It also goes well with non-vegetarian curries and South Indian style korma. 

Ingredients:

• Boiled or Parboiled Rice 1 cup
• Raw rice or Long Grain Rice 1 cup
• Urad Dal 1/4 cup
• Cooked Rice 1/2 cup
• Grated Coconut 1/2 cup
• Sugar 1 to 2 tbsps(optional)
• Egg 1(optional)
• Baking or cooking soda 1/2 tsp
• Salt to taste

Method:

• Wash and soak both the rice and lentil in water for five hours.
• Grind the coconut to a fine paste in a blender with some water.
• Drain water from the rice and lentil and add them to the coconut paste in the blender. Add some water.
• Blend everything for two minutes.
• Now add the cooked rice and again blend everything until it turns into a fine paste. Use the rice soaked water to blend the ingredients. 
• Transfer the batter to a container. Cover and let it rise and ferment overnight.
• When you are ready to make appams, add salt, sugar and egg if using, and baking soda to the batter and mix well. 
• The batter should be thin. Adjust the water as needed.
• Heat an appam pan. Spray some oil in it and wipe clean.
• Add a ladle of the batter in the center of the pan.
• Carefully and quickly lift the pan and swirl the batter around the pan towards the edges. Let the extra batter flow back to the center of the pan.
• Cover and cook until the center is done.
• Remove from the pan.
• If you like you can break an egg in the center of the appam, season it with salt and pepper, cover and cook until done.