Hoppers (Appa) - South Asian Recipe

Hoppers (Appa)

🌍 South Asian, Sri Lanka Difficulty: ●●●○○

Appa/hoppers have been a Sri Lankan breakfast staple since at least the colonial period, eaten with sambol and curry.

Ingredients

• 300 g raw white rice, soaked 4 hours
• 200 ml thin coconut milk
• 1 tsp active dry yeast
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp thick coconut milk per hopper (for egg hoppers)
• 1 egg per hopper (for egg hoppers)

Method

1. Blending — Blend soaked rice with coconut milk to very smooth batter.
2. Dissolving — Dissolve yeast in 3 tbsp warm water with sugar. Add to batter.
3. Step 3 — Ferment 8–12 hours. Batter should be frothy and slightly sour.
4. Adding — Add salt. Batter should coat back of spoon.
5. Heating — Heat appam pan (curved wok); grease lightly. Pour ladle of batter, swirl.
6. Step 6 — For egg hoppers: add 1 tbsp thick coconut milk in center, crack an egg, cover, cook until white is set but yolk still runny.

Tags: raw white rice, thin coconut milk, active dry yeast, sugar, thick coconut milk per hopper · Source: Brittani's Almanac