hoppers
Next Dish: Lablabi
Hoppers, also known as Appam, are a type of pancake originating from the Indian subcontinent, notable in Sri Lankan and South Indian cuisines. They are made from a fermented batter of rice flour and coconut milk, often cooked in a small wok and served for breakfast or dinner. The center is soft and spongy while the edges are thin and crispy. Hoppers may be served with a variety of accompaniments such as curry, sambol or an egg cracked into the middle during cooking.
Recipe
Ingredients:
1 cup of rice flour
1/2 cup of white sugar
1 cup of coconut milk
1/2 cup of warm water
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
2 eggs (for egg hoppers)
Oil for greasing
Instructions:
In a large bowl, mix the yeast with the warm water and let it sit for about 5 minutes until it becomes frothy.
Add the rice flour, sugar, and salt to the yeast mixture and mix well to combine.
Gradually add the coconut milk while stirring continuously to avoid lumps. The batter should be smooth and have a consistency similar to pancake batter.
Cover the bowl with a clean cloth and let it ferment at room temperature for about 8 hours or overnight.
When ready to cook, stir the batter well. It should be bubbly and have a slightly sour smell. This is normal.
Heat a hopper pan or small non-stick skillet over medium heat. Lightly grease it with oil.
Pour a ladleful of batter into the pan and quickly swirl it around to coat the bottom and sides of the pan. The batter should be thin on the sides and a bit thick in the bottom.
Cover the pan and cook the hopper on medium heat for about 2-3 minutes, until the edges have turned golden and crispy, and the center is fully set and slightly creamy.
For egg hoppers, after pouring the batter into the pan, break an egg into the center before covering and cooking.
Carefully remove the hopper from the pan and repeat with the remaining batter.
Serve the hoppers warm with a side of your favorite curry or stew.