Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Modern method
Whole-wheat puri (poori)
Poori · Puri · Poori
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.
Puffed, without a yeast rise
Puri starts as a firm unleavened dough. Its puffing during frying is not fermentation. Even rolling helps the round expand; loose dusting flour can burn in the frying oil.
Bengali luchi uses refined wheat flour and added fat. Its dough and paler finish deserve a separate method; changing the flour here would not preserve this whole-wheat formula.
Sources for this section
History
An Indian whole-wheat puri method by Dassana Amit, first published April 2014 and updated July 2025. These are recipe-publication dates, not the bread's origin.
Ingredients
Scaling: source batch only
360 g
Three cups in the source.Salt
4.9 mL1 tsp as recorded
Or as required in the source.Oil or melted ghee (optional)Dough.
4.9 mL1 tsp as recorded
WaterAdd gradually.
Amount not stated
¾–1 cup, or as needed for a firm dough.OilFor rolling and deep frying.
Amount not stated
Amount unspecified; the source names high-smoke-point oils such as sunflower or peanut oil.Method
Risks and precautions · Standard risk
Raw flour
Raw grain flour can carry harmful bacteria.
Hazard sourceHot oil and grease fire
Deep frying can splatter and overheated oil can ignite.
Hazard sourceDo not taste raw dough. Keep flour away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Control sourceStay beside frying. Add food gently. If oil smokes, turn off the heat. Never use water on an oil fire; if safe, slide a lid over the pan and turn off the burner. If in doubt, leave and call local emergency services.
Control sourcePuffing, colour and bubbles do not prove safety. The oil range is a source cooking setting, not a validated pathogen-control endpoint. No independently validated storage limit is supplied.
- Mix flour, salt and optional dough fat. Add water gradually and knead into a firm, tight dough. Cover and rest at room temperature for 20–30 minutes.
- Divide into about 30 small or 25 medium balls. Flatten and oil their surfaces rather than dusting with flour.
- Roll evenly to about ¼ inch thick, as specified in this formula. Cover the rounds with a clean towel.
- Heat frying oil in a deep pan or kadai to 180–190°C. Lower in one round at a time; gently nudge and press its sides with a slotted spoon to help it puff.
- Fry about 1–2 minutes until the underside is golden, turn, then cook the other face for a few more seconds. Adjust the heat between batches.
- Lift onto paper towels and serve hot.
Places
India
Documented preparation · Country evidenceCountry-level culinary association; no precise birthplace inferred.
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Sources
Dassana's Veg RecipesRecipe · Identity · Geography
Poori Recipe | How To Make Soft PuriWhole-wheat formula, dough rest, portions, rolling, frying, temperature and distinction from luchi.
Cited in: Puffed, without a yeast rise
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour hazards and handling.
Los Angeles Fire DepartmentFire safety
Cooking SafetyAttend frying, gentle addition, overheating response and oil-fire precautions.