Instant Wheat Appam 

If you’ve ever seen a pancake shaped like a shallow bowl, crisp at the edges and soft in the center, that’s a hopper—a classic dish from South India and Sri Lanka. It’s usually made with rice and coconut, fermented overnight. But if you’re short on time or want something lighter, this instant wheat appam or hopper is the perfect choice .

Made with whole wheat flour, a bit of instant dry yeast , coconut, leftover cooked rice and a touch of sugar, this version skips the long prep. Just mix the ingredients, let the batter rest for 20–30 minutes, and it’s ready to cook.

The magic happens in a small rounded pan / kadai, called an appachatti or hopper pan. When you swirl the batter inside the hot kadai , it coats the sides thinly, creating crispy lace-like edges. The center stays soft and fluffy, soaking up whatever you pair it with—spicy curry, sweet coconut milk, or even a cracked egg in the middle for a breakfast twist.

This wheat version is a great shortcut when you want that traditional taste but don’t have time for fermentation. It’s also lighter than the rice version and a bit more wholesome thanks to the wheat flour.

Whether you’re new to hoppers or looking for a quick weeknight version, this instant wheat appam brings you all the goodness—crunchy, fluffy, warm, and endlessly satisfying.Check out the recipe below.

Ingredients

Whole wheat flour-1 cup

Leftover cooked rice-1/2 cup

Grated coconut-1/2 cup

Salt-3/4 tsp or as needed 

Sugar-1 tsp

Instant dry yeast -1 tsp

Recipe Video

Method

👉In a mixing bowl add all the ingredients and required water and mix well using a whisk to remove lumps.

👉Now transfer this to a mixie jar and grind to smooth paste .

👉Again transfer the mixture to the mixing bowl cover with lid and allow it to rest for 30 minutes for the yeast to activate.

👉Now mix the batter well add water if required and adjust consistency to appam batter (ie slightly watery than regular dosa batter).

👉Heat appachatti .Pour two ladleful of batter into the kadai and swirl the batter so it forms bowl shape.Cover with lid and cook for 2-4 minutes until the appam is cooked completely.

👉Remove gently from the appachatti , repeat the process with rest of the batter and serve hot with coconut milk or kurma .

👉Enjoy soft, fluffy and crisp instant gothumai appam or wheat hoppers.😋😋

Total Preparation Time-35 minutes 

Yield -8 -10 appams depending on size