The South Indian Delicacy - "Appam (Hopper)"

Hello readers,

Today I'm going to share a famous South Indian recipe called "Appam (Hoppers)".This is a bowl shaped pancake; some says that it's originated from 'Jewish Community' of India.

Ingredients:

1. Regular Basmati Rice- 2 cups.

2. Parboiled Rice - 1 cup.

3. Coconut milk- 1 cup.

4. Grated coconut- 1/2 cup.

5. Granulated sugar- 1/2 cup.

6. Sugar -1 tsp.

7. Dry active yeast - 1/2 tsp.

8. Salt- To taste.

9. Oil - As per required( to drizzle appam).

Preparation Method:

Step 1- One day before making Hoppers, Rinse both the rice varieties together and Soak them in water for 4-5 hours.

Step 2- Take 1/2 cup warm water, add 1 tsp sugar, dry active yeast and mix them well and cover the bowl. Set aside for 15 minutes.

Step 3- After 4-5 hours drain the water from rice and add them to the grinder with salt, granulated sugar, grated coconut and grind them by adding little by little coconut milk until not getting a smooth batter. The batter should run smooth between your fingers. You can add little water if required.

Step 4- Pour the batter in a large bowl and add (step-1) mix them well, cover the bowl and keep aside in room temperature for 12 hours to get a bubbly and frothy texture. It will becomes double in size on fermentation.

Step 5- Next day, heat a hopper pan for 2 minutes in a medium flame. Add 2-3 drops of oil (If you are using non-stick hopper pan then oil is not required) and use a tissue to grease the pan all over.

Step 6- Lower the flame and pour a ladle full of batter in the center of the pan, lift the pan and twirl the batter in a clock wise direction so that batter spreads out in a circular shape, have to twirl for twice. Now, place the pan on gas oven cover the pan and cook for 2-3 minutes in low flame.

Step 7- After 2-3 minutes open the lid and check the hopper. Once the edges will be crisp and slowly leave the sides of the pan, use a spatula to lift the hopper (appam) off the pan. Have to follow same procedure for the remaining.

Step- Serve the Hoppers ( Appam) hot with sweetened coconut milk.

How to make sweetened coconut milk:-

1. Coconut milk. (1 cup).

2. Water-1 cup.

3. Green cardamom powder-1/2 tsp.

4. Jaggery powder- 2 tbs.

Method:- Boil water ,add jaggery power and mix well until dissolves well , (boil this mixture for 2-3 minutes) add cardamom powder. Add this mixture with coconut milk stair well. Sweetened coconut milk is ready now serve with hot Hopper (appam).

. image source

Comments

Last week's top

Famous Maharashtrian Dessert- Puran Poli

Dear friends, Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka. So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:- Oil- As requir...

Muri Ghanto- Fish head Pulao

Dear Friends, Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Aloo Paratha

Hello friends, Today I will share you one famous Indian paratha recipe "Aloo Paratha". According food historian K.T Acharya the recipes for various stuffed wheat parathas are mentioned in 'Manasollasa', a 12th-century Sanskrit encyclopedic record compiled by king "Someshvara III",who ruled from present Karnataka. There are several different types of parathas that are found across the nation. Paratha is an amalgamation of the words 'Parat' and 'atta'. This literally means layers of cooked dough. In India 'Paratha' is one such item that is popular across the subcontinent with local variations from various different regions. Hope you like the information.😊 @@ I used ghee while making paratha, those who are vegan can use oil.. Ingredients:- For the dough:- 1. Whole wheat flour- 2 cups. 2. Salt- 1/2 tsp. 3. Ghee/oil- 1 tbsp. For stuffing:- 1. Boiled an peeled potatoes- 3(medium)mashed. 2. Carom seeds-1/2 tsp. 3. Green chilies...

Search This Blog