Appam /Hoppers -Kerala Rice Pancakes

Pillowy, Soft center, Crispy lacy sides- The Best Appam Recipe EVER- The only Appam/ Hopper recipe you will EVER need! Serve with your favorite curry!

Jump to:

• What is Appam or Hoppers
• Why we love this recipe
• Ingredients to make Appam
• Apparatus
• How to make Appam Batter with Rice
• How to make Appams
• Egg Appams or Egg Hoppers
• Serving Appams
• Storing & Leftovers
• Troubleshooting Appam Batter
• Appam
• Ingredients 1x2x3x
• Instructions
• Notes
• Thin Appam
• Egg Appam 

Cuisine : South Indian
TASTE: Slightly Sweet, yeasty & Savory
TEXTURE: Crispy sides and soft pillowy middle
EASE:  Medium
PROS: The BEST possible appam made at home!
CONS: The Soaking & Fermenting take time.

I don't know whether I was inducted into the Malabar cuisine because i love it or because I married into it. Whatever the case, I have been making these hoppers since about 10 years now.

Before I stumbled into this recipe, I tried several versions which failed quite colossally. Either the batter didn't ferment well or the consistency was off. But this recipe, never disappoints!

Appams or Hoppers, these are fermented pancakes that are very famous in south india and Srilanka.

Appams - delicate lacy, crispy outsides and spongy thick insides, almost like idlies but the taste is quite different.

Appams are sometimes known as Pal Appams / Vel Appams or Hoppers (as in Srilanka).

They are slightly sweet and salty which makes them a great accompaniment along with spicy south indian curries and coconut milk based curries too.

What is Appam or Hoppers

Appams or Hoppers, are fermented rice- coconut pancakes that are very famous in south india and Srilanka. They are naturally gluten free & Vegan.

Appams are shaped like a inverted cone or a dome. It is made in a small wok which gives it the special shape. It's lacy, crispy on the outside and delightfully soft and spongy in the middle. All the while being a little yeasty and sweet.

These pancakes are usually served with spicy curries like Ghee Roast Chicken , with coconut based curries like Vegetable Stew and Kerala Coconut Shrimp Curry.

Egg Appam or Egg hopper is simply an egg broken in the middle and allowed to steam with the rest of the appam. It's done when the egg whites set but the yolk is still runny. It's an absolute delight!

Why we love this recipe

• It makes better than ANY restaurant Appam(atleast outside of Kerala!)
• It's easy to make once you have all the ingredients
• The batter lasts in the fridge for 4-5 days, so it's definitely a one time effort.
• The batter freezes nicely. Even though the texture changes a little bit, these homemade appams trump any restaurant appam any day( at least outside of Kerala)

Ingredients to make Appam

My recipe is made using short grain Rice but there are some recipes that use rice flour too. Here is what you will need

• Short Grain White Rice
• Coconut Milk
• Dry Active Yeast
• Cooked Rice
• Milk
• Sugar
• Salt

Rice

Use raw rice, idli rice or Sona Masoori Rice.

Basmati Rice will not work here.

There are people who have experimented successfully with other varieties of rice like brown rice and red rice. I stick to this recipe because i just love it so much!

Cooked Rice

Cooked rice adds another dimension of yeast to the appams.

Active Dry Yeast

I know a lot of you are wary of using yeast. Simply because its not as easily available everywhere, atleast in India.You can use Urban Platter Yeast or just buy it off Amazon

If you are in the US or abroad, I love using the fast acting yeast sachets. They never fail. Even the ones a couple of years old!

If you are not sure about how active your yeast is, add it to 2 tablespoon of warm water along with 2 pinches of sugar.

If it froths, the yeast is active.

You can also use sour dough starter instead of packaged yeast. The taste is unbelievably good. Do this only if you know how to bake a sour dough bread.

Coconut Milk

I use regular carton or canned coconut milk to make my appams.

While making fresh coconut milk is always the best, I usually never have the time or patience for it.

Sugar

The recipe calls for a lot of sugar for a pancake that's eaten with savory curries and there is a reason for that.

Most of the sugar is consumed by the yeast in the fermentation stage. So when you taste the final batter, its pretty bland.

Then we add a bit more sugar to give the classic slightly sweet, yeasty taste to the appam.

I use only white sugar for this. If you use anything else, the color will be off and the yeast wont multiply as quickly.

Apparatus

Blender- You will need a blender to blend the batter.

A large high bowl- You need a large bowl, big enough to accommodate two times the batter that you make.

Appam Wok - If you want the appams to be made in the specific reverse cone/ dome shape, you will need a non stick small wok. If you are in the USA, this piegon appam wok is great. If in India, this is the appam wok(chatti) I use. If you make it quite often and don't like non stick pans, you can try this cast iron appam wok.But in my experience, the cast iron appam pan needs quite a bit of TLC.

You can potentially make this in an omlette pan too but the appam would be quite flat with not enough crispy lacy bit.

How to make Appam Batter with Rice

Step 1: Soak the Rice

Unlike dosa batter, you can get away with soaking the rice for 2 hours. I sometimes soak the rice the night before and so that I can make appams by lunch time.

Rinse the Rice in water and then soak it in drinking water, covered.

Step 2: Bloom the Yeast

Meanwhile, heat the milk till it's lukewarm(you can comfortably insert your finger in). Add the sugar and yeast to it. The yeast will quickly start to multiply and froth in 5-10 minutes.

If the yeast doesn't froth even after 15-20 minutes, either the milk was too hot or the yeast is not active and you need a new pack.

Step 3: Make the Batter

You can use freshly cooked or leftover rice to make the batter. Make sure the rice is at room temperature before adding.

Drain the water off the soaked rice. Add it to the blender first.

Top it up with the bloomed yeast, cooked Rice and coconut milk. Blend it till there are no rice bits left.

It should be a flowy smooth batter.

Add about 1 cup of water to make the batter thinner.

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Step 4: Ferment

The batter will ferment to almost twice its size in about 4-5 hours in warm weather.It might take longer in colder temperature.

There are two tricks i always use to speed up this process

Instant Pot Ferment - Just stick the trivet in the instant pot, along with 1 cup of water. Place the bowl in which the batter is there. Select Yogurt on Low for 2 hours. You should have perfectly fermented batter in a fraction of the time!

Oven & Warm Bath - Heat the oven using your lowest setting for about 10 minutes. Also heat water to place in a basin. It should be just above lukewarm. Place the bowl of batter in the hot water basin( like a bain marie), place the whole thing in warm oven.

How to make Appams

Once your batter is ready, you can make appams anytime!

I like to add 2 teaspoons of sugar to the batter before I start.

Also the batter is flowy- somewhere in between the pancake batter and a crepe batter.

Heat the small wok you are using. Even though I don't like non stick pans, for appams i always use non stick woks.It's just easier that way.

Step 1: Heat the wok

Heat the wok on medium flame.

Brush oil on it. You can also use a tissue paper to lightly coat the sides. We do not want a tonne of oil there otherwise the batter will not stick to the wok.

Step 2: Add the Batter

Add about a ladle full of batter in the center.

Swirl it around twice so that you have a layer of lace all around the sides. If you swirl it around only once, the side lacey bit it too thin and crisp .which is not necessarily bad but it does break easily.

If you have never seen an appam being made, you must see the video to understand the hand movements.

Keep the heat to medium-low, Drizzle a few drops of oil on the sides and cover the pan. The center thick part will get cooked and steamed while the sides will get crispy.

Step 3: Remove the Appam

To remove the appams, simply use a spoon to unstick the sides first.

Then use an offset spatula or tongs to get under the appam and remove it on a plate.

First time you remove the appam, it can get tricky. Though I have not shown it in the video, I prefer an offset spatula the most in this case.

Egg Appams or Egg Hoppers

To make egg Appams, you ladle the batter in a hot wok, swirl it around thrice. This is because you do not want a too thick middle in this case.

Break an egg in the center keeping the yolk intact. Drizzle oil on the sides.

Cover it and cook till the egg is steamed to your liking.

Serving Appams

Serve the Appams straight from the appam pan. That's when they are at the peak taste.

Depending on your mood and taste, here is what appam is served with

Vegetable Stew-Mild Coconut milk based simple vegetable stew.
Chicken Curry- Coconut based Chicken Curry
Spicy Chicken Curry- From the coast of manipal- Ghee Roast Chicken
Sweetened Coconut Milk- This is a sure shot hit with children!
Seafood Curries - Kerala Shrimp Curry.

I like my appams and curries separate but some folks, especially in Sri Lanka, eat it with the curry inside the appam. Where it soaks the soft spongy bit.

Storing & Leftovers

Cooked Appams will retain the shape and crispiness for about 30 minutes to an hour. The best way to store them is in a flat large tray and not as a stack. If you stack them, the middle spongy portion tends to stick to each other.

Some restaurants keep a piece of banana leaf in the middle to help with the sticking.

You can store the batter though

Refrigerator- It can last for 4-5 days. Give it a good mix before using as the batter tends to separate with time.

Freezer- I have frozen the fermented batter for about 2-3 months with very little deterioration. Though the batter does get thinner when thawed.

You can also slow ferment the batter for 24 hours in the refrigerator instead.

Troubleshooting Appam Batter

Here are some common issues and how to overcome them

Batter Not Fermenting

This could be due to

• Old Yeast- if the yeast doesn't froth, then its old and useless. You will need to use an alternate packet
• Weather is too cold - In cold weather, over the counter fermentation will not work. You will have to ferment in the oven or instant pot.
• No food for yeast- Add a little more sugar to make the yeast work faster

Batter is too thin

If the batter is too thin, it wont stick on the sides of the appam pan.

To help with this, add a few tablespoons of rice flour(1 tablespoon at a time) and thicken the batter.

Batter is too thick

This one is simple. Simple add more water.

You want the batter to be flowy, somewhere between dosa and rava dosa batter or Pan cake and crepe batter.

Appam is not sticking to the Appam Pan

This happens when the pan has been oiled too much or the pan is not hot.

You only want a very fine thin film of oil on the appam. So make sure to wipe the excess off.

Secondly, the pan has to be hot enough to rapidly start cooking the batter.

Thin Appam

If you dont like the thick idli like bottom, you can make a lacy thin appam too.

You do this by using lesser appam batter and swirling 3-4 times till there is very little batter left in the center to steam.

Here are some more of my south indian crepes and sides

Instant Ragi Dosa Recipe - No fermentation required Finger Millet and chickpea flour dosa.
Pesarattu - Green Moong Dal Dosa - Healthier, high protein dosa
Ragi Dosa & Idli Batter - Ragi or Finger Millet and Rice fermented dosa and idli batter.

If you make this gorgeous South Indian rice pancake(Appam!), do leave me a comment on your thoughts! Also While you are at it, do give me a rating!

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