- Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.
- Coconut water may be preferably used instead of water for grinding.
- Add the yeast and mix lightly. Mix in the salt and sugar to taste.
- Allow to ferment at room temperature for at least 6 hours.
- Heat a small non-stick wok.
- Pour approximately half a cup of batter and quickly but gently swirl the pan around.
- Such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- 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.
- Another sign of doneness would be when the edges start coming off the wok.
- Coconut water is preferred since it acts as a fermenting agent.
- A well-fermented batter will form small holes (like a lace) all over the appam while cooking.
- 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.