Appam Recipe (Hoppers Recipe)

Appams are edible crêpe bowls, which come in many forms, cooked with sunny side eggs or mutton roast. These appams are dipped in ooze eggs and relished with chicken curry. Growing up appams used to be served for sunday breakfast. Appams are normally served with lamb trotters soup, sweetened coconut milk or vegetable stew at my house.

Appam recipe on vidyascooking channel 😊

Ingredients:

1 1/2 Cups Boiled Idly Rice (Salem Kusubalakki)

1 1/2 Cups Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/2 Cup Husked Black Gram Dhal

1/4 Tsp Fenugreek Seeds

1/2 Cup Coconut Milk

2 Cups Cooked Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/4 Tsp Cooking Soda

1 Tsp Sugar

1 Tsp Salt

Oil as required

1/2 Onion for seasoning appam pan

Method:

In a large mixing bowl add the boiled rice, raw rice, black gram dhal, and fenugreek, add sufficient water, gently rub and wash all the ingredients thrice.

Add sufficient water and soak all the ingredients for 6 hours minimum.

After 6 hours gently rub and wash the soaked ingredients twice, drain and reserve.

Add cooked rice to a mixer jar with little water grind to form a smooth paste.

Add the drained ingredients to the ground rice in small batches and grind if needed add 1/3 cup water and grind to form a very smooth paste.

Transfer the ground batter to a large mixing bowl and repeat the process grind all the soaked tice and dhal in batches and reserve in a mixing bowl.

We can divide the batter in two equal portions depending on our family size and consumption. We divided the batter in two equal portions and fermented one bowl of batter for brunch. The other half was reserved in the fridge to be fermented for later use.

Add salt to the batter stir cover and allow to ferment over night. If your preparing this appam during summer make sure to place the bowl of batter on a water surface and allow to ferment.

Once the batter has fermented add cooking soda, coconut milk and sugar. Using a ladle beat and mix the batter to form more air and all ingredients to well combine in the batter.

Heat a wok on medium flame with few drops oil, rub half onion in the wok and allow to heat well.

Ladle the batter swirl the pan and prepare appam shape, cover and cook the appam till the edges turn light brown.

Using a sharp spatula gently release the appam from the wok and serve hot...Enjoy 😉