Appam (Hoppers)

Ingredients

• 2 cups rice, washed, soaked in 8-10 cups water for a few hours
• 2 cups parboiled rice, washed, soaked in 8-10 cups water for a few hours
• ¼ cup split black gram, skinless (dhuli urad dal), washed, soaked for 1-2 hours
• ½ cup coconut water
• 3 tbsp sugar
• 2 tsp baking soda
• Salt to taste

Method

1. Drain and grind the rice (both raw and parboiled) and dal separately into smooth pastes. Mix them together, adding coconut water as needed for consistency.
2. Allow the batter to ferment overnight.
3. After fermentation, add salt, sugar, and baking soda. Mix well. The batter should be pouring consistency, thinner than dosa batter.
4. Heat an appam tawa. Pour a ladleful of batter into it and lightly swirl the pan to spread the batter to the sides. Cover with a lid and cook for 2-3 minutes on medium to low heat. When the centre is cooked and the edges begin to detach from the sides, remove the appam. Do not flip. Repeat with the remaining batter.
5. Serve hot with any gravy, vegetable stew or sweetened coconut milk.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).