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Main Course

String Hoppers Upma

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 4 servings

2 cup Left over string hoppers separate them with your hands
1 tsp Mustard seeds
2 nos Red chillies
Curry leaves, a few
1 tsp Urad dal parippu (Uzhunnu)
1 nos Green chilly
1 piece Ginger
1/4 cup Coriander leaves — finely chopped
1 tsp Lemon juice
1 pinch Sugar
Salt, to taste
1 pinch Turmeric powder
1 tbsp Oil

Preparation

Step 1
In a Wok/Kadai pour oil.
Step 2
Add mustard seeds, whole chillies, curry leaves, urad dal and cook until urad dal changes colour to light brown.
Step 3
Add green chilly, ginger and sauté. Then add the shredded string hoppers and cook it, stirring.
Step 4
Add sugar, salt and lemon juice and Stir everything together thoroughly.
Step 5
Add coriander leaves.
Step 6
String hoppers upma is ready.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

String Hoppers Upma

Ingredientsfor 4 servings

2 cup Left over string hoppers separate them with your hands
1 tsp Mustard seeds
2 nos Red chillies
Curry leaves, a few
1 tsp Urad dal parippu (Uzhunnu)
1 nos Green chilly
1 piece Ginger
1/4 cup Coriander leaves — finely chopped
1 tsp Lemon juice
1 pinch Sugar
Salt, to taste
1 pinch Turmeric powder
1 tbsp Oil

Preparation

Step 1
In a Wok/Kadai pour oil.
Step 2
Add mustard seeds, whole chillies, curry leaves, urad dal and cook until urad dal changes colour to light brown.
Step 3
Add green chilly, ginger and sauté. Then add the shredded string hoppers and cook it, stirring.
Step 4
Add sugar, salt and lemon juice and Stir everything together thoroughly.
Step 5
Add coriander leaves.
Step 6
String hoppers upma is ready.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.