Aappa (Hoppers)
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Padmaja on October 01, 1997

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1 tsp yeast grnules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour


Mix the yeast granules in 1 tsp sugar and the salt in half
cup of warm water and leave for 15 minutes until frothy.

Mix 2/3 cups of coconut cream and 1 cup of water. Put the
rice flour into a large bowl and add the yeast mixture.

Next add the diluted coconut cream, little at a time to make a
batter like pancake batter. If more liquid is needed, add more

Now cover the bowl with a wet cloth and leave for about eight
hours in a warm place. The batter should rise to double the
original amount.

Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp
sugar and stir well. If more liquid is needed, add more

Soak a small piece of cloth in oil and a saucer.

Heat the pan(thachhiya) on medium. When hot rub the pan throughly
with the oiled-cloth. Add about 3 tbsp of the batter to the pan and
turn the pan so that the batter sticks to the sides of the pan.

Cover and cook for about a minute under low-medium heat. Use
a butter knife to loosen the edges of the hopper and serve hot.

Note: If the hoppers difficult to remove from the pan, add
a beaten egg to the batter and stir well. It is best to keep
this pan solely for the purposes of making hoppers

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