Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.
Appam Batter without yeast / How to grind Appam batter in mixie
- Raw rice – 2 cups
- Urad dhall – ½ cup
- Methi seeds or Fenugreek – 1 tsp
- Coconut (grated) – 2 tbsp
- Cooking soda – 1/2 tsp
- Appam pan
Making of Appam Batter without yeast / How to grind Appam batter in mixie –
- Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
- Grind it to a smooth paste.
- Add salt, coconut and grind it till it gets mixed well.
- Leave it to ferment.
- When its fermented, mix it with ¼ cup of water.
Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.
Egg hoppers are nothing but hoppers made with egg. Eggs are broken at the center of the hoppers, sprinkled with salt and cooked. Let us move on to the recipe…
Muttai appam / Egg Hoppers
- Pour appam batter in the appam pan.
- Rotate the pan, to make the batter stick to the sides of the pan.
- Break egg in the centre of the appam, sprinkle salt.
- Cover ans cook in medium flame, till the egg is cooked.
Serve hot with stew (chicken or vegetable). I have accompanied this with chicken stew.
Nei Appam is type of paniyaram prepared with rice flour flavored with jaggery syrup, grated coconut, cardamom powder and dry ginger powder. It can be served for breakfast, snacks and also an offering to god during Vinayagar Chaturthi and Krishna jeyanthi.
CLICK HERE for more Krishna Jayanthi recipes.
- Ripe Banana – 2 noss
- Jaggery / Vellam / Palm sugar – 1 cup
- Water – 1 cup
- Rice flour – 2 cup
- Cardamom powder – 2 tsp
- Dry Ginger powder – 1 tsp
- Baking soda – ½ tsp
- Oil/Ghee for frying
Ground banana. jaggery, cardamom
Batter getting ready
Appam batter, after fermented
Appam getting fried
- Peel the banana. Make it to smooth paste in blender.
- Heat jaggery and water till it is melted. Sieve through the strainer, pour over the banana and mix well.
- Take it in a bowl, add cardamom powder, dry ginger powder and mix it well.
- Add in the rice flour and mix well so that a thick batter is formed. If its thick adjust with water for the consistency.
- Now add in baking soda and mix well. Cover the batter and let it ferment for 3 to 4 hrs.
- Now heat the paniyaram pan and drop ghee in all the holes.
- Drop a spoonful of this batter in hot ghee and fry till golden brown on one side.
- Flip over and cook for another few mins till it becomes golden brown.
Making of Nei appam / Unniappam –