Egg and Plain Hoppers

Made out of fermented rice flour, the simple hopper or as locals call it “Appa” is a family favourite and enjoyed for dinner and breakfast in many homes. The hopper is also a restaurant front-runner while this bowl shaped pancake lookalike is ideally eaten served hot off the pan and enjoyed with a spicy curry, onion Sambol or one of its variations, such as the egg hopper, milk (kiri) hopper or honey (pani) hopper. All these additional ingredients are added into the centre of the pancake while its being cooked.

Ingredients

• 2 cup(s) Raw Rice soaked for 4-5 hours.
• A handful of cooked rice.
• 4 cups Coconut shavings.
• A pinch of yeast granules dissolved in some Coconut Water or a little hot water.
• Salt and sugar to taste.
• Eggs, Honey, Coconut Milk (Optional).

Method

• Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water.
• Coconut Water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
• Allow to ferment at room temperature for at least 6 hours.
• Heat a small appa chatti. Pour approximately half a cup of batter and quickly but gently swirl the pan around so that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
• You can then add any of the optional ingredients such as an egg or some Coconut Milk. If you prefer the plain hopper, just leave it to cook.
• Cover with a lid and cook each hopper on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy.