Sri Lankan Egg Hoppers (Appa) Recipe

 

Sri Lankan Egg Hoppers (Appa) Recipe

Ingredients

• 2 cups rice flour
• 1/2 cup warm water (for yeast)
• 1 tablespoon dry yeast
• 1 teaspoon sugar
• 1 1/2 cups coconut milk
• 1/2 teaspoon salt
• Canola oil (for greasing the pan)
• 8 eggs
• Salt and black pepper, to season

Instructions

Step 1: Prepare the Yeast Mixture

1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes frothy.

Step 2: Make the Batter

1. In a large mixing bowl, combine the rice flour and coconut milk. Mix well.
2. Add the frothy yeast mixture to the bowl and whisk until smooth.
3. Cover the bowl with a tea towel and let it rest in a warm place for about 1 hour to allow it to ferment.

Step 3: Adjust the Batter

1. After an hour, whisk in the salt. If needed, add extra warm water until the batter reaches a consistency similar to thick pancake batter.

Step 4: Cook the Hoppers

1. Heat a hopper pan or a small non-stick frying pan over medium heat and lightly grease it with canola oil.
2. Pour about 1/4 cup of batter into the pan, swirling it around to coat the sides.
3. Crack an egg into the center of the batter and cover the pan with a lid.
4. Cook for about 3–4 minutes, or until the edges are crispy and the egg is set. Season with salt and pepper.

Step 5: Serve

1. Carefully remove the hopper from the pan using a spatula.
2. Serve hot with coconut milk, dhal, or sambol on the side.