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) 

Method:

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