BreakfastMain Course

Hoppers (Appa)

Name: Hoppers (Appa)
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 1.5 cup raw white rice soaked overnight; 0.5 cup cooked white rice; 1 cup coconut milk full-fat; 1 tsp yeast active dry; 1 tsp sugar; 0.5 tsp salt; 0.25 cup water warm; 2 tbsp oil

These crispy-edged, soft-centered bowl-shaped pancakes are a staple Sri Lankan breakfast. Made from a fermented rice flour batter, they are traditionally cooked in a small pan, creating a unique texture perfect for scooping up curries or sambols.

An original recipe by Forkin

Total time: 12 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 495 kcal

VegetarianGluten-free

Mise en place

Ingredients

1.5 cupraw white rice, soaked overnight
0.5 cupcooked white rice
1 cupcoconut milk, full-fat
1 tspyeast, active dry
1 tspsugar
0.5 tspsalt

for yeast

0.25 cupwater, warm

for cooking

2 tbspoil

Equipment

hopper pan · clean cloth · ladle · blender · large bowl · spatula · small bowl · lid

The method

Step by step

1
Place the raw white rice in a large bowl, cover with water, and let it soak overnight, or for at least 8 hours.
2
Drain the soaked raw white rice thoroughly.
3
In a blender, combine the drained raw white rice, cooked white rice, and coconut milk.
4
Blend until you achieve a very smooth, fine batter. It should be lump-free.
About 5 min
Cook’s note: You may need to scrape down the sides of the blender occasionally.
5
In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the yeast is frothy.
About 10 min
Cook’s note: This step activates the yeast and ensures it's alive.
6
Pour the activated yeast mixture into the rice batter and add the salt. Mix well to combine.
7
Cover the bowl with a clean cloth or plastic wrap and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in size and appears bubbly.
About 12 hr
Cook’s note: Fermentation time can vary depending on room temperature.
8
Once fermented, stir the batter gently. If it's too thick, you can add a tablespoon or two of water to reach a pourable consistency, similar to thin pancake batter.
9
Heat a hopper pan or a small, non-stick, deep-sided pan over medium heat. Lightly brush the inside with oil.
About 2 min
Cook’s note: A traditional hopper pan is ideal for the bowl shape.
10
Pour a ladleful of batter into the hot pan, then immediately swirl the pan to coat the bottom and sides evenly, creating a thin edge.
Cook’s note: Work quickly to get a good swirl before the batter sets.
11
Cover the pan with a lid and cook for 2-4 minutes, or until the edges are crispy and golden brown, and the center is soft and cooked through.
About 4 min
Cook’s note: The center should remain soft and slightly spongy.
12
Carefully remove the hopper from the pan using a spatula and serve immediately.
13
Repeat with the remaining batter, brushing the pan with oil as needed for each hopper.
About 20 min

Per serving

Nutrition

58%Score

Calories: 495.4kcal
Protein: 7.2g
Carbs: 68.3g
Fat: 24.2g
Fibre: 2.4g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Hoppers are best eaten fresh, but leftovers can be stored in an airtight container.

Reheating

Reheat gently in a dry non-stick pan over low heat until warmed through, though they may lose some crispness.