Skip to main content

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).



Comments

Last week's top

Royal delicacy of India "Laal Maas"

  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...

Sarson Ka Saag

  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...

Indian Naan Bread Recipe

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...