BestFoodWhere

Lacy-Edged Appam: South Indian Hoppers

Delicate, bowl-shaped pancakes with a crispy perimeter and soft, fluffy center.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Appam, also known as hoppers, are a beloved South Indian breakfast staple, particularly in Kerala and Sri Lanka. These unique pancakes are made from a fermented rice batter, lending them a slightly tangy flavor and characteristic bubbly texture. The magic lies in the special pan used to cook them, creating a bowl-like shape with crispy, lacy edges and a soft, almost creamy center. More than just a breakfast item, appam embodies warmth, comfort, and the rich culinary heritage of the region.

  • •Crispy-Soft Contrast - The textural interplay between the crisp edges and the pillowy center is simply irresistible.
  • •Subtly Tangy Flavor - The fermented batter imparts a gentle sourness that complements both sweet and savory accompaniments.
  • •Naturally Gluten-Free - Made from rice and coconut milk, this dish is a delicious option for those avoiding gluten.
  • •Versatile Pairing Potential - Enjoy them with vegetable stew, egg curry, or even a simple sprinkle of sugar.
  • •Comforting Aroma - The subtle fragrance of coconut and fermentation fills your kitchen, creating a cozy atmosphere.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 1 cup Raw Rice (short grain) (soaked overnight)
  • 1/2 cup Cooked Rice (leftover rice)
  • 1/2 cup Grated Coconut (fresh or desiccated)
  • 1 tsp Instant Dry Yeast
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 1 cup Coconut Milk (plus more for adjusting consistency)
  • as needed Vegetable Oil (for greasing the pan)

Step-by-Step Instructions

  1. 1

    Drain the soaked rice thoroughly. This helps prevent the batter from becoming overly watery and ensures a smoother grind.

    ~2 min

  2. 2

    In a blender, combine the soaked rice, cooked rice, and grated coconut. Add about 1/2 cup of coconut milk to help the ingredients blend smoothly. The cooked rice adds a desirable softness to the appam.

    ~5 min

  3. 3

    Blend the mixture until it forms a very smooth batter, almost like a fine paste. Add more coconut milk gradually if needed to achieve the right consistency. A smooth batter is crucial for achieving a lacy texture.

    ~5 min

  4. 4

    In a separate small bowl, mix the instant dry yeast with the sugar and a tablespoon of warm water. Let it sit for 5-10 minutes until it becomes frothy. This ensures that the yeast is active and will leaven the batter properly.

    ~5 min

  5. 5

    Add the frothy yeast mixture and salt to the rice batter. Mix well to combine. The yeast is what creates the signature bubbles and airy texture of the appam.

    ~2 min

  6. 6

    Cover the batter and let it ferment in a warm place for at least 6-8 hours, or overnight. The fermentation process is essential for developing the tangy flavor and airy texture. You'll notice bubbles forming on the surface of the batter as it ferments.

    ~1 min

  7. 7

    After fermentation, the batter will have increased in volume and have a slightly sour smell. Gently stir the batter, being careful not to deflate it too much. Add more coconut milk if the batter is too thick; it should have a pourable consistency similar to pancake batter.

    ~2 min

  8. 8

    Heat an appam pan (or a small, curved non-stick pan) over medium heat. Grease the pan lightly with vegetable oil. The pan needs to be hot enough to create the crispy edges, but not so hot that it burns the center.

    ~1 min

  9. 9

    Pour a ladleful of batter into the center of the hot pan. Immediately lift and swirl the pan so that the batter coats the sides, leaving a thin layer in the middle. This creates the characteristic bowl shape and lacy edges.

    ~2 min

  10. 10

    Cover the pan and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is cooked through but still slightly soft. You'll know it's ready when the appam easily releases from the sides of the pan.

    ~5 min

  11. 11

    Carefully remove the appam from the pan using a spatula. Repeat the process with the remaining batter, greasing the pan as needed between batches.

    ~2 min

  12. 12

    Serve the appam hot with your favorite curry, stew, or even a sprinkle of sugar. The contrast of the crispy edges and soft center is best enjoyed immediately.

    ~1 min

How Do I Know It's Ready?

The edges should be golden brown and crispy, and the center cooked through but still slightly soft and spongy. The appam should easily release from the sides of the pan.

Frequently Asked Questions

Make sure your pan is hot enough and you're using enough oil. You can also add a pinch of baking soda to the batter.

Final Thoughts

I hope you enjoy making this Lacy-Edged Appam: South Indian Hoppers as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!