Hoppers (Appa)
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.
En original oppskrift av Forkin
- Total tid
- 12 t 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 495 kcal
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
Ingredienser
- 1,5 koppraw white rice, soaked overnight
- 0,5 koppcooked white rice
- 1 koppcoconut milk, full-fat
- 1 tsyeast, active dry
- 1 tssugar
- 0,5 tssalt
for yeast
- 0,25 koppwater, warm
for cooking
- 2 ssoil
Utstyr
hopper pan · clean cloth · ladle · blender · large bowl · spatula · small bowl · lid
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 12 t
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 4 min
Kokkens tips: 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.
Omtrent 20 min
Per porsjon
Næringsinnhold
- Kalorier
- 495,4kcal
- Protein
- 7,2g
- Karbohydrater
- 68,3g
- Fett
- 24,2g
- Fiber
- 2,4g
- Sukker
- 2,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Hoppers are best eaten fresh, but leftovers can be stored in an airtight container.
Reheat gently in a dry non-stick pan over low heat until warmed through, though they may lose some crispness.
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