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Aappam: Crisp and Soft Hoppers

Thengai_Paal_Aappam_Hoppers_Coconut_Milk_1 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.


  • Parboiled rice – 1 cup
  • Raw rice – 1 cup Thengai_Paal_Aappam_Hoppers_Coconut_Milk_2
  • 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


  • 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.

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  • 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).

Thengai_Paal_Aappam_Hoppers_Coconut_Milk_5 Thengai_Paal_Aappam_Hoppers_Coconut_Milk_6

  • 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.

Thengai_Paal_Aappam_Hoppers_Coconut_Milk_7 Thengai_Paal_Aappam_Hoppers_Coconut_Milk_8 Thengai_Paal_Aappam_Hoppers_Coconut_Milk_9

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

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



  • Non stick Aappa Chatti makes it easier to cook.

{ 8 comments… add one }

  • Dev April 19, 2010, 10:27 am

    Aunty, U have a lovely blog with so many disappearing recipes… hats off…:)

    In this recipe U’ve mentioned puffed rice(pori) but the pic shows aval ie flattened rice/beaten rice. pls let me know which should be used -aval or pori.

  • Sushma Mallya April 19, 2010, 11:45 am

    wow that looks so delicious, esp the last pic is too good…

  • Kamala April 19, 2010, 12:09 pm

    @ Dev,
    You are right. What is shown in the photograph is correct. Flattened rice flakes (‘Poha’ in Hindi and ‘Aval’ in Tamil) has to be used. Text has been corrected. Thanks for your feedback and indicating the mistake.

  • Priya April 19, 2010, 12:16 pm

    My favourite…looks awesome..but never tried adding sago in aapam, thanks for sharing..

  • Dev April 19, 2010, 1:32 pm

    Thanls for the clarification…:)

  • Jyoti V April 20, 2010, 12:59 am

    My fav…Looks delcious

  • SathyaSridhar April 24, 2010, 2:01 pm

    Dear,,Aappam came out perfect dear today i soaked rice for aapam i like it very much dear..

  • Shy May 22, 2010, 6:50 pm

    I tried this …came out really soft….

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