Appam Or Sri Lankan Hoppers
"Mmmmm, look at these beauties! Since it is Valentine’s Day today – Happy Valentine’s to you all! Will be making these Sri Lankan hoppers again tomorrow morning to treat the whole crowd around this household – weekend treats are the best! These Sri Lankan hoppers are just soo good, they are made with fermented rice flour or raw rice, coconut milk and a few more ingredients. Nutritious and super delicious. The perfect breakfast if you ask me. "
Notes* salt – don’t add too much in the batter so you can add some more when making them. I love a little salt and pepper regardless whether you add the egg in the center or not.
* There is a secret behind why I use quail eggs and not regular chicken eggs. The simple secret is because I want to have more than two pancakes. Ha ha. I could not stop and have just two. I can’t have more than two regular eggs but I can easily have four quail eggs. This is if I have no other dishes to serve it with.I prefer eggs only if I have these at breakfast but I make them simple too to have with a nice potato and cauliflower curry or a dhal or any meat curry. Oh my! I’m drooling already.
* eggs – If you don’t have quail eggs use any small chicken eggs.
* the raw rice can be mixed regular white and brown rice. Sometimes I add a handful of mung beans too for extra goodness. I use lukewarm water but that’s not necessary.
* if you want to replace the yeast just add 1 levelled tsp soda bicarbonate. If you don’t have yeast, use 100 ml beer which is a small glass. Just add to the batter.
Serves4
Preparation Time20 min
Cooking Time25 min
Cooking MethodSkillet
Ingredients
- 2 cups rice raw soaked in lukewarm water *
- 1 cup cooked rice leftover or freshly cooked
- 1 cup of coconut milk or fresh ground one
- 1 tsp yeast fresh or active dry *
- 8 eggs I use quail eggs almost always *
- 1/4 tsp salt or less *
- 1 tbsp sugar
Instruction
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Pre task – soak the raw rice in lukewarm water for about 3 hours or longer. If you don’t have any cooked rice boil some now. Boil approximately 50g rice.
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In a mug combine the yeast with the sugar in warm water and allow it to rest until it’s beginning to bubble up. This should be approximately 10 minutes.
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Using a food processor whizz the cooked rice and the coconut milk or the fresh coconut and add a little water until it becomes a thick batter.
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Add the salt, the yeast mixture to the rice and whizz continuously until all combined.
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Take a glass bowl out and transfer the batter. Cover with a lid or clingfilm and it to ferment. Ideally overnight. 6-8 hours.
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The batter should be runny but not too watery so adjust its consistency by adding more water and/or some more coconut milk.
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Pour the batter in a jug or a smoothie bottle ( I find it easier to handle).
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Place the appam pan or the appachetty on fire, when this is slightly hot pour in some batter (the amount or quantity of a small ladle). Move the pan in a circular motion so that the batter is spread around on the edges as high as this permits.
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Add an egg in the centre (the batter is thicker but don’t worry, it’s as it should be) and cook for about 2 minutes covered. Cook until the egg it’s cooked. This can be made hard or left soft depending on preferences.
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Serve while hot with sambol, chutney, any curry or a nice dhal.