Hoppers/ Aapa / Appam

 

One of my Favorite SriLankan dish is Hoppers - It is a thin crispy sort of pancakes. We Sri Lankans eat Hoppers for either Breakfast or dinner . For making Hoppers you need a Hemispherical wok like pan  which is called  "Aapa Thaachchi ".

 

I do not have a Aapa Thaachchi still i cannot stop making it or eating it . These Hoppers are supposed to be Crispy in the edges and Spongy in the middle. As i didn't use Aapa Thaachchi my hoppers aren't Bulgy in the middle.

 

 Those days Palm Toddy was added to the batter which helps the fermentation process. But now-a- days we can use yeast for it.

 

The Recipe i used is yeast Free . Batter can be made in two ways .

I am going to explain both the ways , Let me call it Way 1 and Way 2

With one Batter , Plain Hoppers ,Egg Hoppers, Milk Hoppers can be made

 

 

Ingredients                                                

 

Raw Rice - 1 Cup ( I used Sona Masuri )

Coconut Water - Depends

Cooked Rice -  Fistful

Shredded Coconut -  1/4 Cup

Salt - to Taste

Sugar - 4 TBLSP

Baking Powder - 2 TBLSP

Water - If needed

 



The only difference we omit for way 2 Batter ,  is the cooked Rice ,other ingredients are the same.

 

                                                                                    

 

     1.    Soak the rice for at least 4- 5 hours                                       

     2.    Strain the water from rice .

     3.   Grind the rice along with coconut , Cooked rice and coconut water till it is smooth .

     4.   Sprinkle water if needed / or till the batter is smooth . Pour the batter in the air tight container 

           and keep aside.

 

Way 1 - 

 

Take 3 TBLSP of the batter , put it in a pan along with 1/2 Cup of water and  1 TBLSP of sugar and cook it it becomes a little thick in Consistency . Allow the Mixture to cool .  Again add this to the Grounded batter and mix well till there is no lumps. Allow it to ferment at least the whole night . It took around 8 - 10 hours for my batter . If it a cold place it might take a bit longer.

 

Fermented batter will rise and look bubbly . You can actually get the Fermented smell when you open the lid itself. Then add rest of sugar and baking soda and mix well . If the batter is too thick make sure to add water .or you can add Thin coconut milk . It gives a better taste.

 

 

Way 2. 

 

This batter is grounded without the cooked rice . You do the same way of taking 3 TBLSP of batter put it in the pan along with 1/2 Cup of water and 1  TBLSP of Sugar. Other procedures are the same.

 



                                                                                                    

 

 

 

 

 

Notes-

 

- Make sure Hoppers are cooked in the medium heat. Otherwise it might stick to the Aapa Thaachchi.

- Use Aapa Thaachchi only for making Hoppers .

- Do wipe the Thaachchi with a cloth dipped in Sesame Oil every time you take out Hoppers.

- If you keep the batter in the fridge after it is fermented make sure you bring it back to the room  

  temperature and use it .

- If the batter is too Sour , you can add another TBLSP of sugar.

- Once the batter is poured in the Aapa Thaachchi Close it with the lid , so that it gets cooked in the middle.

 

 

Linking it to Cook- Eat-Burpp and FR Event