Homemade appam \ coconut Sri Lankan hoppers

Описание: Homemade appams / hoppers!

I’ve tried and tried this recipe, and finally got the flavor AND texture I wanted 🥹🥹🥹🥹. And I can’t gatekeep this tbh, so excited to share it with you!

I served with a madras railway style coconut curry which was also SOOO gooood

Recipe:
Take 1 cup rice and soak it overnight or at least for 5-6 hours.

Next day, take out the water and grind it into a smooth batter using
1/4 cup water,
3/4 cup grated fresh coconut and
1/2 cup COOKED rice.

Why do we use cooked rice? It aids fermentation honestly and gives a smoother batter.

Now adjust the consistency with a little more water if needed.

Now you can do 2 things -
1. if you don’t want to add yeast, you can just add 1 tsp sugar and let this batter ferment overnight for at least 12-14 hours (which is where the cooked rice would help) and then use it.

2. Or you can add 3/4 tsp yeast to this along with 1 tsp sugar and let it ferment for 2-4 hours in a warm place. (Basically till it doubles in size)

While fermentation, don’t add the salt, salt hinders fermentation.

Also, if you’re using active dry yeast, then activate it first in a little warm water + sugar combo before adding to the batter.

So once the batter is fermented, add 1 tbso ground sugar and salt to taste ( I like my appams slightly sweeter)

Grease an appam pan, place the batter in the centre, swirl it around and cover and cook it on a low medium flame for 2 mins.

Enjoy hotttt

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