Sri Lankan Egg Hoppers (Appam)

Ingredients

• 2 cup rice flour
• 1 cup coconut milk (canned or fresh)
• 1 tsp sugar
• 0.5 tsp active dry yeast
• 0.5 cup warm water
• 0.5 tsp salt
• 4 eggs (one per hopper)
• oil (for greasing the pan)

Steps

1. 1

   In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine the rice flour and salt. Gradually whisk in the coconut milk and the yeast mixture until a smooth batter forms.

3. 3

   Cover the bowl and let the batter ferment in a warm place for at least 8 hours, or overnight, until it has doubled in size and smells slightly sour.

4. 4

   Heat a small, deep non-stick wok or a specialized hopper pan (appachatti) over medium heat. Lightly grease the surface with a bit of oil.

5. 5

   Pour a ladleful of batter into the center of the pan. Immediately pick up the pan and swirl it so the batter coats the sides, creating a thin layer on the walls and a thicker pool at the bottom.

6. 6

   Crack one egg into the center of the batter pool.

7. 7

   Cover the pan with a lid and cook for 2-3 minutes, or until the edges are golden brown and crispy and the egg white is set but the yolk remains slightly soft.

8. 8

   Gently loosen the edges with a spatula and lift the hopper out of the pan. Repeat with the remaining batter and eggs.

Notes

The author noted that if the batter fails to prove or sticks to a traditional hopper pan, a square non-stick pan can be used as a substitute, though it will not produce the traditional bowl shape. Ensure the batter is fermented properly to achieve the characteristic 'chewy center and crispy edges'.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free
• pancakes
• sri lankan
• fermented