Rice Hoppers

Rice Hoppers

Made from fermented rice batter and coconut milk, these rice hoppers or appam as is called in Kerala, is a very popular breakfast dish best eaten hot with chicken stew or egg curry



  1. 2 Cups Raw rice
  2. 4 Cups Water
  3. 1/2 Cup Rice Cooked
  4. 1/2 Cup Coconut Grated
  5. 3 Tablespoons Sugar
  6. 1 Teaspoon Active Dried Yeast
  7. 1 Teaspoon Salt


40 mins
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    Soak the raw rice in 4 cups of water for about 4 hours. Drain the soaked rice and grind it with about 1/2 cup of water

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    Add the cooked rice, grated coconut and 1/2 cup of water to the ground rice mixture. Blend this till you get a very smooth mixture. (If you rub a little bit of the mixture between your fingers, it shouldn't be grainy)

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    Mix the salt, sugar and yeast along with 1/4 cup of lukewarm water and add to the ground rice mixture

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    Leave to rise overnight. The batter would have doubled. Mix well with a spoon

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    The batter can be stored in fridge for up to 3 days

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    To make the appam, heat a small wok and pour in half a cup of the batter. Swirl the batter around the wok, close the wok and let it cook on high-medium flame for 2 to 3 minutes

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    Serve hot with chicken stew or egg curry

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