Appa

Ingredients

Instructions

1. 1

   In a mixing bowl, whisk the rice flour, instant yeast, sugar, and salt together so the yeast and seasoning are evenly distributed. Pour in the thick coconut milk and lukewarm water, then whisk until completely smooth and pourable, about the consistency of thin pancake batter. Scrape down the sides so no dry flour remains.

2. 2

   Cover the bowl and let the batter rest in a warm place for 30 minutes. It should look slightly aerated and smell mildly yeasty; this short fermentation is the minimum practical rest for a quick hopper batter.

3. 3

   Heat a small hopper pan or a well-seasoned small nonstick wok over medium heat until hot. Lightly grease it with half of the neutral oil. Stir the batter gently; if it has thickened too much, it should still flow easily and coat the pan in a thin layer.

4. 4

   Pour in about one-quarter of the batter and immediately lift and swirl the pan so the batter coats the sides in a thin film while a little pools in the centre. Cover and cook for 1 to 2 minutes until the edges are lacy and crisp and the centre is just set.

5. 5

   For egg hoppers, crack 1 egg into the centre of the hopper as soon as the batter has set on the sides, cover, and cook 1 to 2 minutes more until the white is set but the yolk is still soft, or longer if preferred. Slide out carefully. Repeat with the remaining oil, batter, and egg to make 2 large egg hoppers or 4 plain hoppers total.

6. 6

   Serve immediately while the edges are crisp and the centres are soft. Hoppers lose their best texture as they sit, so cook and eat them straight from the pan.

Nutrition per serving

Notes

• •A true fermented hopper batter is often rested for several hours or overnight; this 30-minute version is designed to be the fastest realistic home method.
• •If you want plain hoppers instead of egg hoppers, omit the eggs and make about 4 smaller hoppers for 2 people.
• •A hopper pan gives the most authentic bowl shape, but a small nonstick wok works well.
• •Serve with lunu miris, pol sambol, or a mild dhal curry for a traditional breakfast.

Background