Aappam: Crisp and Soft Hoppers

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Aappam is a traditional dish of south India. It is bowl shaped, crisp on the sides and soft in the centre. Aappam is also available as a street food in Tamil Nadu. This is prepared with fermented batter having rice and some legumes as main ingredients. To make it spongy in the centre, a pinch of cooking soda is added with the batter and this cooking soda is also traditionally known as Aappa Soda in Tamil Nadu.

Coconut milk is served as a side dish with this aappam (here is How to Extract Coconut Milk ?). Even kurma or any curry is also served along with this. It is cooked using a special pan called Aappa Chatti. Aappam is cooked on only one side and tastes different from dosa.

Aappam is also known as Hoppers.

Ingredients

• Parboiled rice – 1 cup
• Raw rice – 1 cup
• Coconut milk – 1 cup (needed before making aappam)
• Split black gram or urad dal – ¼ cup
• Sago – 2 table spoon
• Flattened rice flakes (Poha) – 2 table spoon
• Curd – 2 table spoon
• Fenugreek seeds – 1 table spoon
• Sugar – 1 table spoon
• Cooking soda (aappa soda) – one generous pinch (needed before making aappam)
• Salt – as per taste
• Oil – little to grease pan in between

Method

• Batter for Aappam: Soak parboiled rice, raw rice, urad dal and fenugreek together for 6 to 8 hours; soak sago and flattened rice (poha) separately for 2 to 3 hours.

• Now put all items together with salt, sugar, curd in a blender and grind to a smooth paste; keep for fermentation for 8 to 10 hours; now add coconut milk,  cooking soda and mix well; now the batter is ready for aappam (consistency should be little thinner than dosa batter).

• Making of Aappam: Grease and heat aappa chatti (pan); pour one laddle of batter gently in the middle of the pan; lift the aappa chatti with both hands; carefully rotate (swivel) the pan slowly so that the batter forms a thin layer on the sides (360 degrees) without any gap; now keep the pan back on the stove; you can see the edges are thin and thick in the centre.

• Cover and cook for few minutes in low flame; cook till the edges are red or golden and centre is cooked and spongy.

• Remove and serve hot with coconut milk and curry/gravy (here Thakkali Kurma is shown).

• Here are more Aappams: soft in the centre and crisp on the sides.

Tips

• Non stick Aappa Chatti makes it easier to cook.

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Tagged as: Aappam, Crisp, food, Hoppers, Indian, recipe, soft