Perfect Sri Lankan Appa (Hoppers, Appam)
Appa (Hoppers, Appam) is much-loved street food in Sri Lanka and at the top of the “SriLankan-must-eats” list”, made from a fermented batter of rice and coconut milk and cooked in small wok-like pans.
Servings: 8 to 10
Ingredients
- 250 g Thai white rice
- 100 ml water or thin coconut milk adjust as needed
- 1 teaspoon yeast
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 200 ml thick coconut milk adjust as needed
- 1/4 teaspoon baking soda
- 1 tablespoon water
Instructions
- Wash, rinse, and soak the rice in water for about 6 to 8 hours.
- Drain the water and place the rice in a wet grinder. Add water (or thin coconut milk) just enough to grind the rice.
- Place the rice mixture in a large bowl. Add yeast, salt and sugar into the batter and then mix well. Cover and leave to rise for about 6 to 8 hours in a warm place.
- 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.
- Dissolve the baking soda in a tablespoon of water. Add and mix well. Don't forget to add salt to taste and mix well. Rest for 30 minutes in a warm place. Now your Appa batter is ready.
- Heat the Appa pan over medium-high until it becomes hot.
- Pour a ladleful of the batter into the center of the pan. Hold both handles of the pan then rotate the pan to spread the batter evenly and thinly. Swirl only once or twice in the same direction. A thin layer of batter should stick to the sides, with 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 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.
- Serve & Enjoy!