Transport yourself to the enchanting flavors of South India with this delightful recipe for Hoppers, also known as Appam. These fermented rice and coconut pancakes are a feast for the senses, boasting a fluffy texture and a slightly tangy flavor. Served with a choice of a perfectly cooked egg or a luscious sweet coconut milk infusion, this dish is a harmonious blend of tradition and innovation. Prepare to embark on a culinary adventure that will leave you craving for more!
Exotic Delight: Fluffy Hoppers (Appam) with Egg or Sweet Coconut Milk Infusion
Rated 5.0 stars by 1 users
Category
Appam
Servings
4
Prep Time
8 hours
Cook Time
30 minutes
Transport yourself to the enchanting flavors of South India with this delightful recipe for Hoppers, also known as Appam. These fermented rice and coconut pancakes are a feast for the senses, boasting a fluffy texture and a slightly tangy flavor. Served with a choice of a perfectly cooked egg or a luscious sweet coconut milk infusion, this dish is a harmonious blend of tradition and innovation. Prepare to embark on a culinary adventure that will leave you craving for more!
Ingredients
-
1 cup raw rice
-
1/4 cup cooked rice
1/4 cup grated coconut
1/2 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
Water, as needed
4 large eggs
Salt, to taste
-
Pepper, to taste
Vegetable oil, for frying
-
1 cup thick coconut milk
2 tablespoons sugar
-
1/4 teaspoon cardamom powder
1/4 cup water
For the Hoppers (Appam):
For the Egg Topping (optional):
For the Sweet Coconut Milk Infusion:
Directions
Hoppers (Appam):
In a bowl, rinse the raw rice thoroughly and soak it in water for about 4-5 hours. Drain the water afterward.
In a blender, combine the soaked raw rice, cooked rice, grated coconut, active dry yeast, sugar, salt, and a little water. Blend until you achieve a smooth batter with a pouring consistency.
Transfer the batter to a large bowl, cover it with a clean cloth, and let it ferment in a warm place for 4-6 hours, or overnight. The batter should rise and become frothy.
After fermentation, gently stir the batter and adjust the consistency by adding a little water. The batter should be thinner than the pancake batter but slightly thicker than the crepe batter.
Heat a non-stick appam pan or a regular frying pan over medium heat. If using a regular pan, lightly grease it with oil.
Pour a ladleful of the batter into the center of the pan, then quickly swirl the pan in a circular motion to spread the batter thinly and evenly, with a slightly thicker center.
Cover the pan with a lid and let the appam cook for about 2-3 minutes, until the edges turn golden and crispy, and the center is cooked through. Remove the appam from the pan and repeat the process with the remaining batter.
Egg Topping (optional):
Heat a little vegetable oil over medium heat in a separate non-stick pan.
Crack an egg into the pan, season it with salt and pepper, and let it cook until the whites are set but the yolk is still runny. Flip the egg gently to briefly cook the other side. Remove the fried egg from the pan and repeat with the remaining eggs.
Sweet Coconut Milk Infusion:
In a small saucepan, combine the thick coconut milk, sugar, cardamom powder, and water. Stir well to dissolve the sugar.
Place the saucepan over low heat and warm the mixture, stirring occasionally, until it is heated through. Do not let it boil.
Remove the saucepan from heat and keep the sweet coconut milk infusion warm.
Serving:
Place a hopper (appam) on a serving plate and top it with a fried egg, if desired. Alternatively, you can serve it with the sweet coconut milk infusion.
Repeat the process with the remaining hoppers.
Serve the hoppers (appam) warm and enjoy their delightful texture and flavors!
Recipe Note
You can customize the toppings by adding other ingredients like spicy chutneys, vegetable stews, or even meat curries to create a fusion of flavors.
Enjoy your culinary journey with these scrumptious Hoppers (Appam)!
