Madras Apums or Hoppers

Ingredients

• Take, then, a pound of any rice
• four coconuts
• an ounce of white salt
• a teacupful of yeast
• two teacups of hot water

Method

1. 1

   Reduce the rice, half to very fine and the other half to coarse flour; put this last in a pan, pour hot water, and set aside for ten minutes; then stir in the fine rice flour, half the yeast, and the salt; sprinkle a little wheaten flour on the top.

2. 2

   Cover the pan and set by for the night.

3. 3

   In the morning, milk the coconuts, stir into the mixture, and pour half a teacupful at a time on a flat pan containing a little butter, and let cook for three minutes.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 18. The excerpt below is the record exactly as published.

adras “Apums” or Hoppers— I have never tried these in this country ; an important ingredient, viz., fresh cocoanut “ toddy, ’ being an impossibility. However, yeast, they say, is a good substitute, so with it the attempt may be made. Take, then, a pound of any rice, four cocoanuts, an ounce of white salt, and a teacupful of yeast, which, I presume, is stronger in its action than “ toddy.” Eediice the rice, half to very fine and the other half to coarse flour ; put this last in a pan, pour two teacups of hot water

Cook this with the app: pantry check, scaling, and the assistant.