HOPPERS (APPAM)


Hoppers is a wonderful breakfast or dinner when served with the perfect curries.This is mostly a Keralite or Srilankan dish.Some restaurants serve this Appam like the texture of Dosai or very sweet.So i thought to upload this recipe .For my version of hoppers(outer crispy and centre soft).a good accompaniment with any curry.Some use yeast,toddy to make hoppers.I remember when my mother used to make hoppers,she did so many things to prepare this batter.Here i show you  very easy One step method and tasty hoppers.

1/2 kg.white raw rice

coconut water (from 1 coconut)

1/2  a coconut (grated)

3 slices white bread

1 handful plain flour(maida)

1/2 cup cooked rice

2 tblsp.sugar

salt

soda bicarb-1/4 tsp.(to be added only before making hoppers)

Soak the rice for 3-4 hours minimum.Grind all the ingredients with the rice. (except the  plain flour,sugar and salt.).Mix rest of the ingredients.and allow to ferment for at least 6-8 hours.Add baking soda.If the batter is too thick u can add water.The consistency of the batter should be thinner than dosai batter and not too watery.Heat the hopper chatty(mini wok).grease it with oil dipped cloth.(jus 1/2 tsp oil dipped cloth),not lot of oil as the batter will not coat the pan.Pour a (1/2 cup quantity)spoon of the batter and  cover with a lid.When cooked and you see the sides light brown flip it off the pan.

Variations:egg hoppers,cheese hoppers,jaggery hoppers…..and many more.

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