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

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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

Ingredients:

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

Method:

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.

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