Appam (South Indian Hoppers)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the raw rice 2-3 times until the water runs clear to remove excess starch.
   ≈0:35
2. 2
   Soak the cleaned rice in enough water for about 4 hours.
   ≈0:48
3. 3
   Rinse the poha (flattened rice) and soak it for about 30 minutes before grinding.
   ≈0:58
4. 4
   Drain the soaked rice and transfer it to a mixer jar. Add a little fresh water and grind until halfway done.
   ≈1:20
5. 5
   Add the soaked poha and freshly grated coconut, then continue grinding until completely smooth.
   ≈1:33
6. 6
   Gradually add water, a little at a time, until the batter reaches a smooth, flowing consistency.
   ≈1:43
7. 7
   Transfer the batter to a bowl and add 1 tsp sugar and 0.5 tsp salt. Mix well until the batter reaches a perfect consistency—soft but not too thick or runny.
   ≈1:56
8. 8
   Cover the bowl and leave it in a warm spot for about 12 hours or overnight to ferment. The batter should become light, airy, and slightly bubbly. If too thick after fermentation, add a splash of water to reach a gentle pouring consistency.
   ≈2:16
9. 9
   Heat your appam pan (cast iron or non-stick both work well). Brush a few drops of oil on the surface and wipe away any excess.
   ≈2:59
10. 10
    Pour a ladleful of batter into the center of the pan. Gently swirl the pan in circular motions so the batter spreads toward the edges while leaving a thicker center.
    ≈3:06
11. 11
    Cover the pan with a lid and cook on medium flame for about 2 minutes until the edges become crispy and the center is soft and spongy.
    ≈3:21
12. 12
    Remove the appam from the pan and serve hot with vegetable stew, coconut chutney, or curry of your choice.
    ≈4:01