Coconut rice hoppers

The name of this dish is appam – a sweet little word for a tender, porous, facecloth-soft, Keralan breakfast bread. This technique requires you to use a wok as it produces the perfect shallow bowl shape needed. The aim is for the batter to gather in the base of the pan making a thick, absorbent middle. This is usually a two-day preparation including fermentation time, but mine is a cheeky shortcut version, so expect some Indian-mother-in-law grief. In the South of India, these are served wi