Sunday, August 05, 2012

Aappam / Hoppers

Aappam / Hoppers


              Based on my reader's request, I am posting Aappam recipe today and it is all time favorite for any age group.  This dish is originated from Kerala.  I learnt this recipe from my mom and this recipe doesn't contain coconut milk or shredded coconut as well as yeast or poha but still is very spongy and lacy.. It goes well with sweetened coconut milk & Eggplant masala for vegetarian.  For Non - vegetarian, for sure it will be Attukal Paya.. 

Total time:10 ~ 12 hours + 4 minutes for each Aappam
Soaking time: 2 hours
Fermentation time : 8 ~ 10 hours
Preparation time: 2 minutes
Cooking time : 3 ~4 minutes
Serves: 20 ~ 25 aappams depends on size of pan.


Ingredients:
1 cup raw rice
1 cup parboiled rice
1/4 cup urad dhal
1/2 tsp fenugreek seeds
1/4 tsp baking soda / cooking soda for every 1 cup of fermented batter.
Salt to taste
Water as required

Method:

Preparation:

Aappam / Hoppers

  • Combine first four ingredients together and wash 3 ~ 4 times
  • Soak with sufficient water for 2 hours.
  • Strain the water and use it for grinding.
  • Grind the soaked ingredients in to fine paste with required amount of  water.
  • Add salt and using your hand mix batter thoroughly. Ferment for 8 ~ 10 hours or leave it overnight.
  • After 8 hours batter should have risen to double the original quantity and also with foam at the top.
Aappam / Hoppers

  • Mix the fermented batter and dilute it with required amount of water and it should be little thinner than dosa batter.

Cooking:
  • Before making appam, dilute baking soda with 2 tsp of water and mix it to the batter.
  • Heat appam pan or non stick wok in medium heat and grease it with little oil.
  • Whisk and take ladle full of batter and pour it in center of the pan, 
Aappam / Hoppers
  • Immediately swirl the pan so that batter gets coated on the sides of the pan.
  • Cover the pan and cook it for 3 ~ 4 minutes.
  • When it is lacy and crispy on its edges and thick & spongy at the bottom, remove from the pan and serve with Stew or coconut milk..

Aappam / Hoppers

Note:
  • 1 tsp of sugar can be added to the batter to give nice golden color appam.
  • You can freeze the remaining batter for 2 ~ 3 weeks which will give better result.
  • I added 3/4 cup of water to dilute 2 cups of fermented batter before making appam.
  • Can add coconut milk instead of water to dilute the batter.

Sweetened Coconut Milk

Aappam / Hoppers
 
Total time: 5 ~ 7 minutes
Preparation time: 5~7 minutes

Ingredients:

2 cups coconut pieces
2 ~ 4 cups of water
1 cup sugar or lesser or taste
1/4 tsp of cardamom powder
A pinch of salt

Method:
  • Grind coconut pieces with 1 ~2 cups of water.
  • Strain, ground mixture through strainer or cheese cloth.
  • Squeeze thick milk from the mixture and grind the residue again with 1 cup of warm water.

Aappam / Hoppers

  • Again strain thin coconut milk from the ground mixture and strain as well. Adjust milk consistency as required.
  • Add required amount of sugar as needed and mix well.
  • Finally add pinch of salt and cardamom powder to the milk and mix again.
  • Serve with hot Aappam.

5 comments:

Ellen B Cookery said...

This recipe is super! I love it!

savitha ramesh said...

Feel like I am in India.love this appam.

Priti said...

You got it so perfect ...white n crispy nice

Mahi said...

Appam looks beautiful! Nice tutorial..never prepared fresh coconut milk so far! Your pictures are tempting me to try once! :)

Priya said...

Its been ages i had this appams, my fav, can have anytime with sugar and fresh coconut milk.