Hoppers (Appa)
Bowl-shaped pancakes with lacy, crisp edges and a soft, spongy center, made from a fermented rice-flour and coconut milk batter swirled in a small curved pan — shared between Sri Lanka (as hoppers/appa) and South India (as appam), not exclusive to either.
Vegetarian-optional
⚠ Contains: Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups rice flour
- 1 tsp instant yeast (or 2 tbsp toddy, traditionally)
- 1 tsp sugar
- 1 cup warm water
- 1 cup coconut milk
- 1/2 tsp baking soda
- Salt, to taste
- Oil, for the pan
- 1 egg per hopper, for egg hoppers (optional)
Steps
- Dissolve the yeast and sugar in the warm water and let sit 10 minutes until foamy.
- Mix the rice flour with the yeast mixture and a pinch of salt to form a batter. Cover and let ferment for 3-4 hours in a warm spot.
- Stir in the coconut milk and baking soda, then let the batter ferment again for another 2-4 hours (the longer the ferment, the better the flavor and rise).
- Heat a small, curved hopper pan (appachatti) over medium heat and lightly grease it.
- Pour a ladleful of batter into the center and immediately swirl the pan so the batter coats the sides thinly, pooling slightly thicker in the center.
- Crack an egg into the center if making egg hoppers, cover with a lid, and cook for 2-3 minutes, until the edges are crisp and golden and the center is just set.
- Carefully loosen the edges with a spatula and lift the hopper out. Serve immediately with sambal or curry.