Aappa (Sri Lanka Hoppers) Recipe

How to make it

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• Mix the ingredients for the yeast mixture
• leave for 15 minutes until frothy. (if not frothy start over with new yeast)
• Put the rice flour into a large bowl and add the yeast mixture.
• Next add the 1 cup lukewarm water + 1 cup lukewarm beer.
• Mix well.
• Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.
• Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well.
• If more liquid is needed, add the remaining of the coconut milk little by little.
• The batter should be thinner than a pancake batter.
• Add salt to taste.
• Soak a small piece of cloth in oil in a saucer.
• Heat a thachhiya (a small wok) on medium.
• When hot rub the pan thoroughly with the oiled-cloth.
• Add about 1/4 cup of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan.
• Cover and cook for about a minute under low-medium heat.
• Use a butter knife to loosen the edges of the hopper and serve hot.
• Notes:
• If is very important that all the liquids you add in this recipe be in lukewarm condition.
• If the hoppers are difficult to remove from the pan, add a beaten egg to the batter and stir well.
• If the batter does not stick to the pan when turning the pan, the pan is too hot. Reduce the heat.
• If the edges of the hopper are not crispy, add another tsp of sugar.
• If the hoppers are not thin enough add a little more lukewarm water.
• If you don't want to use beer, replace it with a cup of lukewarm water.