Egg Hoppers (Appa)
Sign in to rate this recipe.
The Tale of Egg Hoppers (Appa)
Appa, a bowl-shaped fermented rice-and-coconut-milk pancake, likely has Tamil and South Indian roots related to the appam. Sri Lanka's version adds a cracked egg in the center and has long been a breakfast staple, though the exact date it was adopted isn't documented.
Ingredients
Scale:· 4 servings
- 2 cups rice flour
- 1 cup coconut milk
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 4 eggs
- 1 1/2 cups water
- Salt to taste
- Oil for greasing the pan
Instructions
- 1Dissolve yeast and sugar in warm water and let sit until foamy.
- 2Combine rice flour, coconut milk, yeast mixture, and salt into a smooth, thin batter.
- 3Cover and let ferment at room temperature for 6-8 hours or overnight until bubbly.
- 4Heat a small, deep, rounded hopper pan (or wok) and lightly grease it.
- 5Pour a ladle of batter into the pan, swirling to coat the sides thinly while leaving a pool in the center.
- 6Crack an egg into the center of each hopper.
- 7Cover and cook until the edges are crisp and lacy and the egg is set to your liking, about 3-4 minutes.
- 8Carefully remove and serve hot with sambol and curry.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.