🥞 Hoppers (Appa) Recipe
Serves: 4–5
Prep Time: 15 mins (plus 4–6 hrs fermenting)
Cook Time: 15–20 mins
🥣 Ingredients
For the Hopper Batter:
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2 cups rice flour
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1 tsp instant yeast
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1 tsp sugar
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½ cup thick coconut milk
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1 cup thin coconut milk (or warm water)
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½ tsp salt
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½ tsp baking soda (optional, for extra crispiness)
🍳 Optional (for Egg Hoppers):
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1 egg per hopper
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Salt and pepper to taste
🥥 For Serving (Traditional Sides):
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Seeni sambol (sweet caramelized onion sambol)
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Lunu miris (spicy chili-onion mix)
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Pol sambol (coconut sambol)
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Fish or chicken curry
🔥 Instructions
1. Activate Yeast
In a small bowl, mix:
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Yeast
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Sugar
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¼ cup warm water
Let sit for 10 minutes until frothy.
2. Make Batter
In a large bowl:
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Combine rice flour and salt.
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Add the activated yeast mixture.
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Pour in the thick coconut milk first and mix well.
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Gradually add thin coconut milk or warm water until you get a smooth, pourable batter (like pancake batter).
3. Ferment the Batter
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Cover and let it rest in a warm place for 4–6 hours (or overnight).
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The batter should rise slightly and become airy.
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Before cooking, add baking soda (optional) and mix gently.
4. Cook the Hoppers
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Heat a small nonstick wok or traditional appa pan on medium heat.
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Grease lightly with oil.
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Pour one ladle of batter into the center, then swirl the pan to coat the sides (so the edges become thin and crispy).
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Cover and cook for about 2 minutes until the center is soft and the edges turn golden brown.
👉 For Egg Hopper:
Crack an egg into the center of the hopper after swirling the batter. Sprinkle salt and pepper, cover, and cook until the egg sets.
5. Serve Hot
Serve immediately with Lunu Miris, Pol Sambol, and a spicy Fish or Chicken Curry.
👨🍳 Chef’s Tips
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The key is a fermented batter — gives that slight tang and airy texture.
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Use fresh coconut milk if possible for authentic taste.
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To keep them crisp, serve immediately after cooking.
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For sweet hoppers, drizzle with coconut treacle or jaggery syrup.