Hoppers (Appa)
How to prepare the Hoppers (Appa) in Sri Lanka
There are various types of Hoppers in Sri Lanka. Plain hoppers, egg hoppers, milk hoppers, honey hoppers and string hoppers.
* Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour.
* Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake as it cooks.
* Milk hoppers have a spoonful of thick coconut milk/coconut cream added to the doughy centre. When cooked, the centre is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk.
* Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet.
* Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour.
* Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake as it cooks.
* Milk hoppers have a spoonful of thick coconut milk/coconut cream added to the doughy centre. When cooked, the centre is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk.
* Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet.
Ingredients
1) 2 cup(s) raw rice soaked for 4-5 hours
2) 4 cups coconut shavings
3) A pinch of yeast granules dissolved in some coconut water or little hot water
4) salt and sugar to taste
1) 2 cup(s) raw rice soaked for 4-5 hours
2) 4 cups coconut shavings
3) A pinch of yeast granules dissolved in some coconut water or little hot water
4) salt and sugar to taste
Method
* Drain the soaked rice and grind it along with the coconut shavings and
cooked rice to a fine thick paste. Do not add too much water.
* Coconut water may be preferably used instead of water for grinding.
Add the yeast and mix lightly. Mix in the salt and sugar to taste.
* Allow to ferment at room temperature for at least 6 hours.
* Heat a small appachatti. Pour approximately half a cup of batter and
quickly but gently swirl the pan around such that only a thin layer of
the batter covers the sides and a thick layer collects at the bottom.
* Cover with a lid and cook each appam on medium heat for about 3
minutes or till the edges have become golden crisp and the centre is
soft and spongy.
when you kook the hopper you can add egg & pepper powder little bit chilli powder then you can get delicious EGG HOPPER.
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