https://www.copymethat.com/r/06D2zlNGv/appam-hoppers/
9138053
PWyDARX
06D2zlNGv
2024-11-13 00:59:02
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If I had to pick a favorite Sri Lankan meal, this would be it. There's nothing like breaking off a crisp piece of hopper, dipping it into broken egg, and scooping up some curry and a bit of seeni sambol. Delectable.
These rice flour pancakes have a unique shape; fermented batter is swirled in a special small hemispherical pan, so you end up with a soft, spongy center, and lacey, crispy sides -- that contrast is the true glory of the hopper. Typically you'd make one egg hopper / person, plus another plain hopper or two, and maybe a sweet hopper to finish up.
If you don't have a hopper pan, you can make hoppers in a regular frying pan; you just won't get quite as much of the crispy sides. It's a little time-consuming to make hoppers, since each one must be individually steamed for a few minutes, but with practice, you can have four hopper pans going on a stove at once. I'd recommend starting with just one pan at a time, though! Serve with curry and seeni sambol. --from Mary A
These rice flour pancakes have a unique shape; fermented batter is swirled in a special small hemispherical pan, so you end up with a soft, spongy center, and lacey, crispy sides -- that contrast is the true glory of the hopper. Typically you'd make one egg hopper / person, plus another plain hopper or two, and maybe a sweet hopper to finish up.
If you don't have a hopper pan, you can make hoppers in a regular frying pan; you just won't get quite as much of the crispy sides. It's a little time-consuming to make hoppers, since each one must be individually steamed for a few minutes, but with practice, you can have four hopper pans going on a stove at once. I'd recommend starting with just one pan at a time, though! Serve with curry and seeni sambol. --from Mary A
Ingredients
- 2 c. rice flour (or a mix of rice and wheat flour)
- 1 t. sugar
- pinch of baking powder
- ½ t. salt
- 2 c. coconut milk
- eggs for egg hoppers
- extra coconut milk and jaggery for sweet hoppers
Steps
- Mix first five ingredients thoroughly in a large bowl, cover, and set in a warm turned-off oven to ferment overnight.
- Mix again, adding water if necessary to make a thin, pourable batter.
- Heat pan (grease if not non-stick) on medium, and when it's hot, pour about ⅓ c. batter into the center. Pick up the pan immediately and swirl the batter around, coating the cooking surface. Cover and let cook for 2 to 4 minutes -- you'll know it's ready when the sides have started to brown and the center is thoroughly cooked. A silicone spatula will help with getting the hopper out of the pan.
- For egg hoppers, after swirling, crack an egg in the center before covering. The egg will cook as the hopper does, finishing in about 3 to 4 minutes.
- For sweet hoppers, after swirling, add a T of coconut milk and a t. of jaggery to the center of the pan, then cook as usual.