Appa (sri Lankan Egg Hoppers)
Appa, also known as Sri Lankan Egg Hoppers, are a popular breakfast dish in Sri Lanka. These bowl-shaped pancakes are made with a fermented rice flour batter and are typically served with a spicy sambal and a soft-boiled egg in the center.
Ingredients
- 2 cups rice flour
- 1/2 cup coconut milk
- 1/2 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 eggs
- 1 cup sambal (spicy chili paste)
Instructions
- In a large bowl, mix the rice flour, coconut milk, yeast, sugar, and salt. Add water to make a thin batter and let it ferment for 2 hours.
- Heat a hopper pan over medium heat and grease it lightly with oil. Pour a ladleful of batter into the pan and swirl it around to coat the edges, leaving the center slightly thicker.
- Crack an egg into the center of the hopper, cover the pan, and cook for 3-4 minutes until the edges are crispy and the egg is set.
- Serve the hoppers with sambal on the side.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per hopper
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Hopper pan Ladle Cover for the pan
Tools
Mixing bowl Whisk
Serving suggestions
Serve the hoppers with a side of coconut sambal and a cup of Ceylon tea for an authentic Sri Lankan breakfast experience.
Tips & tricks
Make sure the hopper pan is well-seasoned to prevent the hoppers from sticking.
Cost
$8