Appam Or Sri Lankan Hoppers Recipes

Steps:

• Pre task - soak the raw rice in lukewarm water for about 3 hours or longer. If you don't have any cooked rice boil some now. Boil approximately 50g rice.
• In a mug combine the yeast with the sugar in warm water and allow it to rest until it's beginning to bubble up. This should be approximately 10 minutes.
• Using a food processor whizz the cooked rice and the coconut milk or the fresh coconut and add a little water until it becomes a thick batter.
• Add the salt, the yeast mixture to the rice and whizz continuously until all combined.
• Take a glass bowl out and transfer the batter. Cover with a lid or clingfilm and it to ferment. Ideally overnight. 6-8 hours.
• The batter should be runny but not too watery so adjust its consistency by adding more water and/or some more coconut milk.
• Pour the batter in a jug or a smoothie bottle ( I find it easier to handle).
• Place the appam pan or the appachetty on fire, when this is slightly hot pour in some batter (the amount or quantity of a small ladle). Move the pan in a circular motion so that the batter is spread around on the edges as high as this permits.
• Add an egg in the centre (the batter is thicker but don't worry, it's as it should be) and cook for about 2 minutes covered. Cook until the egg it's cooked. This can be made hard or left soft depending on preferences.
• Serve while hot with sambol, chutney, any curry or a nice dhal.