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.

Appa (sri Lankan Egg Hoppers)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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