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Appam (hoppers): photo of the dish
Illustrative photo: Jomesh at Malayalam Wikipedia — CC BY 3.0, Wikimedia Commons
Breakfast

Appam (hoppers)

Small bowl-shaped hollow pancakes, crisp at the edges and soft in the centre, made from a fermented rice flour batter. They are eaten at breakfast or dinner, plain or with an egg in the centre.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

324 kcal per serving

Protein
6 g
Carbohydrates
49.1 g
of which sugars
2.7 g
Fat
10.8 g
of which saturated fat
8.5 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the rice flour, yeast, sugar and salt.
  2. Gradually whisk in the coconut milk and lukewarm water to obtain a smooth, lump-free batter, with the consistency of thin cream.
  3. Cover the bowl with a tea towel and let it ferment for 6 to 8 hours at room temperature, until the batter has doubled in volume and is slightly tangy.
  4. Add the rice vinegar and mix briefly; the batter should remain runny.
  5. Heat an appam pan (or a small pan with a rounded base) over medium-high heat, then wipe it with kitchen paper lightly oiled.
  6. Pour a large ladleful of batter into the centre and swirl the pan quickly so the batter climbs the sides into a bowl shape.
  7. Cover and cook for 2 to 3 minutes, until the edges are golden and crisp and the centre is cooked.
  8. For an egg appam, crack an egg into the centre before covering and cook for another 2 minutes. Serve immediately, piping hot.

Variations and tips

Sweet version. Replace the salt with 1 tbsp of extra sugar and serve with palm syrup or honey.

Making it with what's available. If fresh yeast is unavailable, replace it with 1 tbsp plain yoghurt and 1 tsp baking soda, adding the baking soda just before cooking.

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Original Ecomely recipe.