This is another famous dish locally and internationally.Appam, Hoppers are a type of food mainly in indian and sri lankan cuisine. It is known as ‘Appa’ in sinhala.
It is eaten most frequently for breakfast or dinner. This plain hoppers made from fermented rice flour. They are fairly neutral in taste and mostly served with some spicy condiment such as ‘Katta Sambol’. This is a long term cooking method & is one of the slow food recipe in the world.
I suggest you to try the egg hopper as well, its same as the plain hopper but an egg is broken into the pancake as it cooks.
Hoppers (Appa)Course: Breakfast, Main DishCuisine: Sri LankanDifficulty: Advanced
8 cups rice flour
4 tsp yeast
200 ml coconut milk
4 tsp sugar
2 tsp oil
- Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this point, the yeast you used is too old, you will need a new packet
- Put the rice flour into a large bowl and add the yeast mixture.
- Next add the 2 cup water . Mix well
- Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.
- Finally before preparation add 3/4 of theand 2 tbsp sugar and stir well. If more liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a pancake batter. Add salt to taste.
- Soak a small piece of cloth in oil in a saucer.When hot rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan
- Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.
- katta sambol or sini sambol used as accompaniment in here