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Hopers or appams are made using this kind of kadai called "Appam Chetti". It has round and circular bottom which gives the appam a specific shape. This bottom leaves more batter at the centre thus making the Appam intresting. This utensil is now a days available in leading stores in non stick too.






Hoppers are known as Appam in South India and Sri Lanka. Appam is a pancake made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Because it is fried in an oiled karhai a typical appam is thin and crisp round the edges and fluffy and thick in the centre.




Ingredients:
2 cup(s) - raw rice soaked for 4-5 hours
4 cups - coconut shavings
1 cup(s) - cooked rice
1 cup(s) - coconut water
1 tsp dry yeast (yeast granules, dissolved in some coconut water or little hot water)
1 tsp sugar
1 cup water
1 cup coconut milk
1/4 tsp baking powder
1/2 tsp salt .



Method:
  1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.
  2. Coconut water may be preferably used instead of water for grinding.
  3. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
  4. Allow to ferment at room temperature for at least 6 hours.
  5. Heat a small non-stick wok.
  6. Pour approximately half a cup of batter and quickly but gently swirl the pan around.
  7. Such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
  8. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
  9. Another sign of doneness would be when the edges start coming off the wok.
  10. Coconut water is preferred since it acts as a fermenting agent.
  11. A well-fermented batter will form small holes (like a lace) all over the appam while cooking.
  12. This makes the appams very light.

Making Time: 20 minutes (excluding the soaking and grinding time).

Serves: 6 persons and makes around 12 appams.

Shelflife: 1 day.

Note: The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.

A little sugar can be added while grinding the batter for a sweet taste but coconut water itself has a sweetness in it and can be avoided too.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.




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