|Recipe Name:||Aappa||Submitted by:||Administrator|
|Number of Servings:||4|
1/2 Kilogram(s) Rice flour, sievedc 1 slice
1 1/2 Cup(s) Coconut water, about 360
Salt to taste
1 Teaspoon(s) Sugar, 5 g.
2 Tablespoon(s) Toddy, 30 ml.
3 Cup(s) Coconut milk, extracted from
grated coconut 720
Oil for cooking
SOAK the bread in coconut water. Mix the rice flour, salt, sugar,
toddy and bread soaked in coconut water to obtain a soft dough. Cover
the dough with a muslin cloth and leave overnight (for 12 hours) to
rise. Add sufficient coconut milk to the dough and mix it to make a
thick batter. Heat a small iron pan with side handles or a kadai.
Grease it well with oil. Pour in about five tablespoonfuls of the
batter. Lift the pan with the side handles and give it a circular
twist till the pan is coated right around with the batter. (Break an
egg at this stage into the centre of the hopper to make an egg
hopper). Cover with a tight fitting lid and cook on low heat till the
sides or border is crisp brown and lacy with a soft and cooked centre.
Serve with any of the sambols and hoddha. To prevent the hoppers from
sticking to the pan, fry the yolk of an egg in the pan before
preparing the hoppers. Converted by MC_Buster. NOTES : (Hoppers)
Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 211
Total Fat: 24.8g