Aug 15, 2014

Sri Lankan Hoppers Recipe / Sri Lankan Appam Recipe / No Grind Appam Batter Recipe

Appam..My favorite breakfast to try..Till few months ago i have been using my mom's appam batter and it has never failed on me. But later i started experimenting on appam and loved so many version of making them. I have shared all of them in this blog too..I have posted my easy appam with just three ingredients and my coconut milk appam which has yeast in them..

The basic things which a appam need is rice, coconut and some fermenting thing..I always wanted to try a version which needs no grinding just made by using rice flour..Finally i found a version when i was watching My srilanka with peter kuruvita. He showed a appam which was made from a piece of bread, coconut milk and rice flour which tempted me to try it. So i made it and loved the result. 

Even though i call this my no grind appam batter, there is few things which you should grind, which is coconut for coconut milk. I ground the bread mix in the same blender to make my life easier, but he just mixed it by hand. I served this with my keralan egg curry, but you could have it with my potato curry, kadala curry or even chicken curries and mutton curries..

So give this recipe a try and let me know how it turned out for you..

Preparation Time : 15 mins
Fermenting Time : Overnight or 6 hours
Cooking Time : 1 to 2 mins per appam
Recipe Source : Peter Kuruvita


Rice Flour / Arisi Mavu - 500 grams

Thick Coconut Milk - 1 cup ( First Extract)
Thin Coconut Milk - 2 cups ( Second Extract)
White Bread - 1 Big Slice
Sugar - 2 tblspn
Baking Soda / Cooking Soda - 1/4 tsp
Salt to taste
Oil for Pan frying


Tear the bread slice in a blender, add in sugar and some thin (second extact) coconut milk and blend once.

Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.

Now set this aside overnight. 

The next morning, you will some fermentation will be going on.

Now add in the first extract thick coconut milk, salt, baking soda and mix well.

The batter should be little thin. If the batter is thick, add some water to get the right consistency.

Heat a appam pan.Drizzle some oil and wipe it with a tisse paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 min till the edges are golden.

Remove and serve with any curry.

Take all your ingredients

Take a blender

tear the bread piece in

pulse it few times to blend

add in sugar

some of the thin coconut milk

puree it smoothly

take rice flour in a container

pour the bread mix

some more thin coconut milk

mix well

cover and let it ferment

You can see there was some fermentation going on

Now add in thick coconut milk

some water

make it to a little thin batter

add in salt

some cooking soda and mix
Take your appam pan, non stick is better

open the lid

wipe it with a oiled tissue

pour a ladleful of batter in

once it is poured in

Swirl to coat on all sides

there should be some batter in the middle

cover it

let it cook till it is golden

remove and serve


  1. Can u pls say whether u have used raw rice flour or roasted one

  2. Do we have to refrigerate the first thick coconut milk extract or keep it as such. ?

  3. Hi. U have forgotten to add dry yeast powder. Cos only then it will ferment. ☺

  4. @ARVA KA JALWAno u dont need yeast in this, the yeast form the bread will make this ferment

  5. Hi can I use Maggie instant coconut milk powder for making coconut milk.?or do I need the real thing. BTW is one coconut enough. ?

  6. @Anonymousreal things helps in fermentation. one coconut is enough

  7. Can we use the fresh grated coconut instead of coconut milk

  8. Hi. Thanks for this awesome recipe. Could you please tell the thickness of the bread? In the picture there are 3 slices. And can I use caned coconut milk instead of fresh real Coconut milk? Thanks!

  9. @Anonymousif u break your bread, you should get around 1 cup of broken pieces..

  10. I too watched that show ,tempted to try this a ppam. Thanx 4 the recipe.


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