Appam /Hopper is a food, native to Sri Lanka. It is served mainly for breakfast or dinner.
In Sri Lanka there are many dining places where we can buy crispy & tasty hoppers. Therefore Sri Lankans never miss this tasty food, but I am sure Sri Lankans living in other countries definitely miss the taste.
This is the recipe which I use to prepare Appa. However it takes little trial to catch the correct method of preparing it.
Plain Hoppers
Appa
Egg Hoppers
Ingredients (For about 10-12 hoppers)
Finest rice flour 225g (Also in Sri Lanka, we can buy instant appam flour, I use MDK brand, but only the flour & I follow the recipe as below)
Yeast 1 tsp
Sugar 2 tsp
Thick coconut milk 2 cups
Salt ½ tsp or as per taste
Water when necessaryMethod:
When preparing ‘appa’,you have to plan it for at least 5-6 hours.
Sieve the flour into a bowl. add sugar & yeast & mix well
Gradually add about ¾ cup of water & make it into a paste.
Cover & leave it for about 5-6 hours.
Now the paste has risen already after 5-6 hours.
Add thick coconut milk & salt to the paste mixing well. Make it to a smooth batter. Keep it covered for another 15-20 minutes.
Heat the pan, grease it. When the pan is hot, pour about 3-4 tbsp. of the batter. Then tilt & turn the pan around to make the batter to form the shape of ‘appa’.
Cover it & cook for about 3-4 minutes or until it is done.
Appam is best when the outer side is crispy & inner is smooth.
Don’t cook with a high flame. Medium flam gives the correct shape & crispy outer.
When it is done, remove from the pan.
Continue the same procedure. If you feel the batter is thick, add some coconut milk or water.
Serve with Lunu miris/ Chili paste or Seeni sambol
To Make A Sri Lankan Egg Hopper:
Add one fresh Egg with a pinch of pepper powder (for one egg hopper) to the above ingredients and follow the same Method with additional Steps below
Additional Steps
Heat the hopper pan over medium-high heat. Swirl batter in the pan and crack an egg in the middle. Cover it & cook for about 3-4 minutes or until it is done.
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