Best Hoppers (aka Appa, Appam) with Homemade Rice Flour! Hoppers (Appa, ආප්ප, Appam) are a very popular breakfast dish and street food in Sri Lanka. Discover how to make the best hoppers with this tried and tested recipe with homemade rice flour.
What are Hoppers?
Hoppers (English), Appa (Sinhalese), Appam (Tamil)
In Sri Lanka, hoppers are locally known as appa (pronounced “arp-peh”) in Sinhalese which probably derives from the Tamil word appam (pronounced “arp-pem”). It is also known as appam in some parts of South India like Kerala and Tamil Nadu.
Hoppers are bowl-shaped pancakes with crispy edges and soft spongy centers, made with a fermented batter of rice flour and coconut milk. The hopper batter is cooked in small mini wok-like hopper pans and hoppers get their bow shape from the small pans in which they are cooked.
Methods of Making the Hopper Batter
You can make the batter with homemade rice flour or with store-bought rice flour. Homemade rice flour is made by grinding soaked raw rice in a powerful grinder and is slightly coarser than store-bought fine rice flour. You can also make hoppers by grinding soaked rice directly into a batter with water. You will need a powerful grinder to grind the soaked rice into a powder or a batter.
How to make rice flour at home
You can easily make rice flour at home with raw rice using a grinder.
I usually use Thai white rice (not Jasmine Rice) and it is the only option I have. However, I find that it is good for making rice flour. You will need a powerful blender or grinder to grind rice into a powder. You can use any quantity of rice. Do it in batches to avoid overloading.
After making the rice flour, store it in an airtight container. You can refrigerate or freeze rice flour. I usually store homemade ground rice in the refrigerator, as I assume that it will go bad more quickly than store-bought rice flour. If homemade rice flour is properly dried before storing, it should stay good for a few months fresh.
Check out the detailed recipe with step-by-step cooking instructions
How to Make Rice Flour at Home
More Hopper Recipes to Try
Hoppers made with ground rice batter
You can also make hoppers by grinding soaked rice directly into a batter with water using a powerful grinder.
Hoppers made with store-bought rice flour
Well, if you don’t have a powerful grinder, or if you don’t want to take the trouble to soak and grind rice, you can make the batter the easy way with store-bought rice flour.
Egg hoppers
Hoppers with an egg cooked in the middle.
Frying Pan Hoppers
If you don’t have a hopper pan, you can make hoppers in a small-size non-stick frying pan. Making hoppers in a flat pan is just as same as making crepes.
You Will Need a Hopper Pan
Hoppers are traditionally cooked in a small wok-like pan known as Hopper Pan. The hopper pan ensures the batter collects in the center of the pan after tilting it to lace the sides creating a fluffy soft center with crispy lacy edges.
Hopper Pans are available in online stores like Amazon.
If you use a non-stick pan, do not grease it with oil as it will prevent the batter from sticking to the pan. It is ok to grease lightly with a bit of oil but make sure to wipe off well before pouring the batter. And keep the pan solely for making hoppers.
Ingredients
Raw Rice: Use long-grain white rice. Do not use glutinous rice. I usually use Thai white rice.
Water: You will need water for soaking rice and then later for making the batter. I usually use water to make the batter and then after fermentation, I use thick coconut milk to thin the batter. You can also use thin coconut milk instead of water for making the batter.
Active Dry Yeast or Instant Yeast: These two types of yeasts can be used interchangeably in recipes. If you use instant yeast, just mix it in with the rice flour. If you use active dry yeast, follow the directions on the yeast packet. You need to activate dry yeast by dissolving it in water before using it.
Coconut milk: Coconut milk gives hoppers an amazing milky taste, nice flavor, and crispiness. Hoppers are traditionally made with freshly squeezed coconut milk. I used canned coconut milk as freshly squeezed coconut milk is not accessible to me. You can also use coconut milk powder after dissolving it in water as needed.
Sugar: Sugar helps to get golden laced hoppers giving a bit of sweetness and it helps also in the fermentation process.
Baking Soda; Baking soda can help create crispy hoppers, improve browning, and lighten the texture.
Salt: Salt is used as a seasoning to enhance the taste of hoppers.
Useful Tips For Making The Best Hoppers
The Batter
The first thing is to get the batter right. If your batter is not prepared the right way, you will find difficulties in making nice crispy hoppers in the end.
The right pouring consistency is slightly thicker than milk. So, after fermentation, thin the batter with thick coconut milk and adjust the thickness. If your batter is watery, the batter will get scattered in the pan. If it is too thick, it will not spread thinly as you want.
You can keep the batter in the fridge for a few days and make sure to bring it to room temperature before you make hoppers.
Need a good fermentation
If the batter is not fully fermented, you may not be able to handle your batter as you want. It will become fragile and it will not stick to the pan and keep its shape when cooking. So, make sure to ferment your batter until it is nicely frothy, and smells fermented.
How Long Should It Be Set Aside To Ferment?
It depends on your location. So make sure to check the batter with your own eyes.
Fermentation is a tricky process and depends on the environment and the amount of yeast etc. Warm temperatures between 25 to 30 C are ideal for fermentation and the time needed for good fermentation will be different between 4 to 8 hours (just a rough guide).
In places with a warmer climate, it would ferment within 4 hours. At a higher temperature, or if we allow the batter to ferment for a longer time, the batter would turn sour. So you may need to move it to the refrigerator before it turns too sour. Just make sure you bring it to room temperature before you start making the hoppers.
Cooking
Your Hopper Pan should be hot but not too hot; Make sure that the pan is hot before you add the batter. If the pan is not hot enough, the batter will not stick to the pan. On the other hand, if your pan is too hot, the batter also does not stick to the pan.
As soon as you ladle the batter into the hopper pan, tilt it and swirl the batter around so it coats the whole pan. Cover the pan with a lid after you spread the batter. When you put the lid on, it helps in forming the hot steam inside as it cooks to obtain a spongy texture in the middle.
What to serve with Hoppers
Hoppers are commonly served for breakfast or dinner accompanied by spicy condiments (Lunu Miris, Katta Sambol, Seeni Sambol, Pol Sambol) and various curries and gravies (fish or meat). However, you can also serve them either sweet or savory with less exotic accompaniments such as sugar, honey, jam, chocolate, fresh fruit, cheese, chili paste, savory sauce, bacon, and sausages.
Serve Hoppers with
Hot Chili Condiment (Lunu Miris), Spicy Chicken Curry, Spicy Tuna Fish Curry
Indiappa (String Hoppers) Recipe
Discover how to make Indiappa (String Hoppers) with this step-by-step picture recipe with useful info + tips. Indiappa (String Hoppers) is a very popular Sri Lankan breakfast dish that everyone loves, typically served with curries and pol sambol (spicy coconut condiment).
HOW TO MAKE STRING HOPPERS (WITH ROASTED RICE FLOUR)
Best Hoppers (With Homemade Rice Flour)
Step-by-Step Recipe
For Making Rice Flour
Prep Time 10 mins
Soaking and drying 3 hrs
Grinding & Sifting 20 min
For Making Rice Flour
Prep Time 10 min
Resting 6 to 8 hrs
Cook Time 20 mins
Servings 6
Tools needed
- Grinder
- Fine-mesh Strainer
- Cotton towels or Paper towels
- Sifter
- Hopper pan
Ingredients
For Making Rice Flour
- 250g Thai white rice, raw
- Water for soaking
For Making Hoppers
150 g homemade rice flour
50 g coarse semolina flour (or rice flour)
1/4 teaspoon salt
1 tablespoon sugar, divided
1 teaspoon yeast
200 ml water or thin coconut milk (adjust as needed)
150 ml thick coconut milk (adjust as needed)
1/8 teaspoon baking soda
1 tablespoon warm water
Make the Rice Flour
Take the required quantity of rice you will need. I used 250g of Thai white rice.
Rinse the rice thoroughly in water a couple of times. Put the rice into a bowl and cover with cold water. Soak for 2 hours. Soaking helps the rice grains to grind well.
Once done, drain the water completely using a metal strainer.
Spread the soaked rice on a clean towel (or a few layers of paper towels) to dry for 30 min or so in the shade. Do not dry in the sun. All the water should be absorbed by the towel and the rice should be just slightly dry but not wet or completely dry.
Grind the rice into a fine powder using a powerful grinder. Do it in batches to avoid overloading.
Repeat this process until all the rice has been finely ground.
Take the rice flour in a sieve and then sift it. After sieving you will see some rice grains in the sieve. Return them back to the grinder jar, grind and sift again. Repeat this process to gain rice flour as much as you can. Or you can use rice grains to make any recipe that calls for rice rava or coarsely ground rice.
Now spread the rice flour on the plate and let it dry for some more time till it’s completely dry. Test for dryness by taking a pinch between your fingers. Properly dried flour will not stick together. Store refrigerated in an airtight container… or get cookin’… because now you have rice flour for making the best hoppers.
Make the Hoppers
Here are the ingredients you will need for making hoppers; rice flour, semolina, sugar, salt, milk, water, and yeast. (water is not in the photo). You can use rice flour instead of semolina.
Place the rice flour, semolina, 1 teaspoon of sugar, salt, and yeast in a large bowl and mix well.
Add water a little at a time and mix well until you have a smooth batter without any lumps.
Cover and leave to rise for about 6 to 8 hours in a warm place (if cold environment).
After good fermentation, the batter will be frothy, bubbly, and smell fermented.
Add the coconut milk a little at a time to make the batter thin and then gently stir until you have a smooth batter without any lumps. Add the rest of the sugar and mix.
Dissolve the baking soda in a tablespoon of water. Add to the batter and mix well. Don’t forget to add salt to taste if needed. Rest the batter for about 30 minutes in a warm place.
You will see a lot of tiny bubbles in the batter after resting time. The bubbly and creamy texture is the key to the best hopper batter. You can use the batter immediately to make hoppers or keep it in the fridge for later use.
Heat the pan over medium-high until it becomes hot. Pour a ladleful of the batter into the center of the pan. You will know the temperature is right when the batter makes the sizzle as it goes in.
Hold both handles of the pan then rotate the pan to spread the batter evenly and thinly. Swirl once (or twice) in a circular motion in the same direction to the top edge of the pan. You will know the temperature of the pan and the consistency of the batter are correct when you swirl it, it sticks a nice layer around the edge of the pan.
The hopper batter around the edge should be thin and dotted with little lazy holes, and there should be a thicker layer in the center.
Cover and cook for about 2 minutes over medium heat until the edges of the pancake are starting to brown and the center is no longer runny. Adjust the heat as needed.
Remove the lid. If you want a crisp edge, turn up the heat and cook for a few seconds more. The center of the appa should be puffed and soft.
Run around the edges with a palette knife or spatula and ease onto a plate.
Best Hoppers (With Homemade Rice Flour)
Printable Recipe
Best Hoppers (Appa, Appam) with Homemade Rice Flour!
Ingredients
For Making Rice Flour
- 250 g Thai white rice raw
- Water for washing & soaking
For Making Hoppers
- 150 g homemade rice flour
- 50 g coarse semolina flour (or rice flour)
- 1/4 teaspoon salt
- 1 tablespoon sugar divided
- 1 teaspoon yeast
- 200 ml water or thin coconut milk adjust as needed
- 150 ml thick coconut milk adjust as needed
- 1/8 teaspoon baking soda
- 1 tablespoon warm water
Instructions
Make the Rice Flour
- Take the required quantity of rice you will need. I used 250g of Thai white rice.
- Rinse the rice thoroughly in water a couple of times. Put the rice into a bowl and cover with cold water. Soak for 2 hours. Soaking helps the rice grains to grind well.
- Once done, drain the water completely using a metal strainer.
- Spread the soaked rice on a clean towel (or a few layers of paper towels) to dry for 30 min or so in the shade. Do not dry in the sun. All the water should be absorbed by the towel and the rice should be just slightly dry but not wet or completely dry.
- Grind the rice into a fine powder using a powerful grinder. Do it in batches to avoid overloading.
- Repeat this process until all the rice has been finely ground.
- Take the rice flour in a sieve and then sift it. After sieving you will see some rice grains in the sieve. Return them back to the grinder jar, grind and sift again. Repeat this process to gain rice flour as much as you can. Or you can use rice grains to make any recipe that calls for rice rava or coarsely ground rice.
- Now spread the rice flour on the plate and let it dry for some more time till it’s completely dry. Test for dryness by taking a pinch between your fingers. Properly dried flour will not stick together. Store refrigerated in an airtight container… or get cookin’… because now you have rice flour for making the best hoppers.
Make the Hoppers
- Here are the ingredients you will need for making hoppers; rice flour, semolina, sugar, salt, milk, water, and yeast. (water is not in the photo)
- Place the rice flour, semolina, 1 teaspoon of the sugar, salt, and yeast in a large bowl and mix well.
- Add water a little at a time and mix well until you have a smooth batter without any lumps.
- Cover and leave to rise for about 6 to 8 hours in a warm place (if cold environment).
- After good fermentation, the batter will be frothy, bubbly, and smell fermented.
- Add the coconut milk a little at a time to make the batter thin and then gently stir until you have a smooth batter without any lumps. Add the rest of the sugar and mix.
- Dissolve the baking soda in a tablespoon of water. Add to the batter and mix well. Don’t forget to add salt to taste if needed. Rest the batter for about 30 minutes in a warm place.
- You will see a lot of tiny bubbles in the batter after resting time. The bubbly and creamy texture is the key to the best hopper batter. You can use the batter immediately to make hoppers or keep it in the fridge for later use.
- Heat the pan over medium-high until it becomes hot. Pour a ladleful of the batter into the center of the pan. You will know the temperature is right when the batter makes the sizzle as it goes in.
- Hold both handles of the pan then rotate the pan to spread the batter evenly and thinly. Swirl once (or twice) in a circular motion in the same direction to the top edge of the pan. You will know the temperature of the pan and the consistency of the batter are correct when you swirl it, it sticks a nice layer around the edge of the pan.
- The hopper batter around the edge should be thin and dotted with little lazy holes, and there should be a thicker layer in the center.
- Cover and cook for about 2 minutes over medium heat until the edges of the pancake are starting to brown and the center is no longer runny. Adjust the heat as needed.
- Remove the lid. If you want a crisp edge, turn up the heat and cook for a few seconds more. The center of the hopper should be puffed and soft.
- Run around the edges with a palette knife or spatula and ease onto a plate.
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
More Breakfast Recipes
More street food recipes around the world