Step 1: Wash the raw white rice in warm water and soak for 6 hours or until the grains become soft. White basmati rice is ideal.
Step 2: When soaked rice feels soft to pinch, purée the soaked rice in a blender, or a wet stone grinder, into a thick paste adding warm water as needed. Add the desiccated coconut and continue to grind. Add the bread slices broken into small pieces and continue to grind until the rice has been ground down to fine granules that you can feel between your fingers.
Step 3: Activate the dry yeast by stirring the contents of the packet into 1/2 cup of luke warm water and 2 tsp sugar mixture. Stir well and let it activate for few minutes. The mixture will begin to froth and rise.
Step 4: Transfer the puréed rice mixture into a large bowl and mix the activated yeast and stir well.
Step 5: Place the bowl in a warm location and let it ferment for about 8 hours. If it is placed in a warming drawer set at low temperature (160 F), the fermenting could be done in about 4 hours.
Step 6: When fermented and ready to make the hoppers, add 2 to 4 cans of coconut milk to dilute the purée to a thick consistency that will pour easily from a spoon. Add salt to taste, baking soda, and baking powder and stir well. The bakin soda gives the crispy edges when the hoppers are made.
Step 7: Use a special 6" to 8" skillet (appa chatti) to cook the hoppers. Oil the skillet and heat it with the cover on. Add thee tablespoons of the fermented batter into the hot skillet and take it off the burner and swirl it around until a thin crepe is formed on the edges. If the flame is too large the hopper will char and stick to the skillet. I cook at a 25% setting on the smallest gas burner (6000 BTU) on my cooktop. The flame should be directed at the bottom of the skillet rather than the edges. Place on stove and cook covered for a few more minutes until the edges are crispy and begins to detach from the skillet. Remove the skillet from the stove and shake it to separate the hopper from the skillet. The Appam should simply pop out of the skillet when tapped on the edge. If not, a spatula could be used to pop the hoppers out of the skillet and serve hot.
Note: This is usually served hot individually rather than as a sit down brunch!
Egg hoppers (?????? ?????? = Muttai Appam):
A whole egg can be added mid-way through cooking in the skillet to make a sunny-side-up egg in the middle of the hoppers.
Sweet milk hoppers (???? ?????? = Paal Appam):
Make a mixture of 4 tsp sugar in 1 cup of coconut milk. Add 2 tbs of this mixture mid-way through cooking in the skillet to make a sweet hopper to end the meal.
The special 8" skillet with a lid can be purchased online. The heating of the skillet is at 1/4 setting on a 6000 BTU gas range. Overheating the skillet will make the hoppers burn and stick to the sides. The right heat is necessary to enable easy removal from the skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Hopper (47g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 131 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.4mg||8 %|
|Sodium 597.4mg||21 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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