Chicken Stew With Plain Hoppers-Vella Appam
Chicken stew with plain hoppers
Servings Prep Time
4people 1hours
Servings Prep Time
4people 1hours
For the plain hoppers/vella appam batter:
  • Raw Rice(soaked for 8 hours) – 1cup
  • Coconut(grated) – 5tbsp
  • Cooked rice – 2tbsp
  • Baking soda – 1/2tsp
  • Sugar 1/2tsp
  • Salt(As reqd) –
  1. For preparing chicken stew with hoppers, first heat coconut oil in a vessel. Saute in cinnamon, cloves, red chillies, green chillies, onions, ginger-garlic paste and salt for 2 minutes on low flame.
  2. Add in the chicken and sautT it for 1 minute.
  3. Toss in the tomato and potato.
  4. Pour in the 2nd coconut milk and add in pepper powder. Allow it to boil, then lower the flame and allow it to simmer till the chicken is done.
  5. Now pour in the 1st coconut milk, lemon juice and coriander leaves. Allow it to simmer for 1 minute and remove it from the flame.
  6. Blend the soaked raw rice, grated coconut and cooked rice to a fine paste. Pour the ground batter in a bowl and keep it aside over night to allow it to ferment.
  7. The next day, add in baking soda, sugar and salt. Mix well and make plain hoppers/vella appam in a hopper mould.
  8. Chicken stew with plain hoppers/vella appam is ready. Serve plain hoppers with chicken stew.