Valle-Appams – Soft and Delicious Hoppers

The mutton stew I wrote about earlier may be eaten with bread or chapattis but they taste best with Valle-appams or Hoppers. Here is the recipe for Vellappams, the way my grandmother made them. However I have introduced one variation from the original. My grandma used toddy, tapped fresh from the bark of the coconut tree, to ferment the batter, whereas I find it easier to use yeast, so I have replaced the toddy with yeast.)


Valle-appams or Hoppers

  • Two cups of raw rice
  • One handful of grated coconut
  • One handful of cooked rice
  • One tablespoon of dry yeast
  • One tablespoon of sugar
  • Salt to taste

Soak the rice for four to six hours. Grind to a fine paste with the grated coconut, sugar and cooked rice. Add the yeast and keep aside. When the batter rises your appams are ready to be made. Add salt and water the batter down to pouring consistency. Use a non-stick kadai for the best results. Pour a ladleful of batter into the kadai and swirl it round once. The batter will settle down in the middle of the kadai leaving a lacy edge all around. Lightly sprinkle oil or ghee, cover with a lid and wait for five minutes. The center should be cooked to a soft idli like texture and the sides should be brown and crisp.


– Vinny


a trained singer and an excellent cook. She has been cooking at home for the last 32 years and is now a restauranteur. An Army officer's wife, she has travelled the length and breadth of India and has been exposed to many of the numerous variations of Indian cuisine. She likes to experiment and is particularly fond of breakfast food and meats.