Rice Hoppers

Name: Rice Hoppers
Total time: 2400 s
Yield: 12-serving
Cuisine: Indian
Ingredients: 2 Cups Raw rice; 4 Cups Water; 1/2 Cup Rice Cooked; 1/2 Cup Coconut Grated; 3 Tablespoons Sugar; 1 Teaspoon Active Dried Yeast; 1 Teaspoon Salt

Deepthi @cook_7797440

Bangalore

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

Deepthi @cook_7797440

Bangalore

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

Saved

Ingredients

40 mins

12-serving

2 CupsRaw rice
4 CupsWater
1/2 CupRice Cooked
1/2 CupCoconut Grated
3 TablespoonsSugar
1 TeaspoonActive Dried Yeast
1 TeaspoonSalt

Saved

Steps

40 mins

1

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
2

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)
3

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

Leave to rise overnight. The batter would have doubled. Mix well with a spoon
5

The batter can be stored in fridge for up to 3 days
6

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
7

Serve hot with chicken stew or egg curry