Sri Lankan Egg Hoppers (Appa)

Ingredients

• 1 cup Rice Flour
• 1.5 cups Coconut Milk
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 tsp Yeast
• 4 large Eggs

Instructions

1. 1In a medium bowl, combine the 1 cup of rice flour, 1.5 cups of coconut milk, 1 tsp of sugar, 1/2 tsp of salt, and 1/2 tsp of yeast.
2. 2Whisk everything together until smooth. Cover the bowl and let the batter rest in a warm place for at least 4 hours, or preferably overnight, to ferment. The batter should become slightly bubbly.
3. 3Heat a 6-inch non-stick skillet or a hopper pan over medium heat (350°F / 175°C).
4. 4Once the pan is hot, pour about 1/2 cup of the fermented batter into the center. Immediately swirl the pan in a circular motion to spread the batter thinly up the sides, creating a bowl shape. The edges should be slightly lacy.
5. 5Carefully crack 1 large egg into the center of the hopper, making sure not to break the yolk.
6. 6Cover the pan with a lid and cook for 5 to 7 minutes. The hopper is ready when the edges are golden brown and slightly crisp, and the egg white is fully set but the yolk is still runny. If you prefer a firmer yolk, cook for an additional minute or two.
7. 7Gently slide the finished hopper onto a plate. Repeat steps 4-6 with the remaining batter and 3 large eggs to make 3 more hoppers. Serve the Sri Lankan Egg Hoppers hot.

Related Guides