Madras Apums or Hoppers (Another Way)

Ingredients

• Wash and clean a pound of rice
• two coconuts
• a tablespoonful of moist sugar

Method

1. 1

   Pound the rice to a fine flour; mix it to a paste with sweet 'toddy' or yeast, letting it remain for at least twelve hours.

2. 2

   Next morning, squeeze the juice of the coconuts into the rice paste, mix well, and place in a pan on a slow fire, rub with ghee or butter, and cover with another pan.

3. 3

   Bake until done.

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.

dras “Apums ” or Hoppers. (Another Way ,) — These cakes make such delicious eating, especially tor “chota hazri,” or early breakfast, that I am induced to give another recipe, which, however, is not mine. “Wash ami clean a pound of rice very nicely, and lay it ujjon a MISCELLANEO US. 48 cloth in the smi ; when qnite diy pound it to a fine hour ; then put it in a pan and mix it to a paste with sweet ‘ toddy ’ or yeast, letting it remain for at least twelve hours, or all the night. Next morning take two cocoanuts, scrajje the ins des, and squeeze the juice into the rice paste, mixing well ; then place an iron or earthen pan on a rather slow fire, rub the inside of the pan with “ ghee ” or butter, and put as much as you please of the mixture in it ; cover it over with a similar pan, and place some embers on the top. In a sliort while it will be baked, which can only be known by lifting the toj) ; if not done enough let it remain a little longer, but do not turn it. To make the variety called Egg Hoppers, the yolks of three eggs and a tablespoonful of moist sugar

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