In Sri Lanka there are many dining places which we can buy crispy & tasty hoppers.Therefore Sri Lankans never miss this tasty food,but I am sure Sri Lankans living in other countries definitely miss the taste.Even I learnt how to cook 'Appa',after I left my country & when I wanted the taste. :)
This is the recipe which I use to prepare appa. However it takes little trial to catch the correct method of preparing it.
Ingredients (For about 10-12 hoppers)
Finest rice flour 225g (Also in Sri Lanka,we can buy instatnt appa flour,I use MDK brand,but only the flour & I follow the recipe as below)
Yiest 1 tsp
Sugar 2 tsp
Thick coconut milk 2 cups
Salt ½ tsp or as per taste
Water when necessary
you need a pan specially for making hoppers. Nowadays we can buy this hopper pan (Appa Thachchi) as non-stick.Another tip is don’t use this ‘appa thachchi’ for your other cooking. Keep it only for making ‘appa’.As I learnt, this is a secret for easy removing of hoppers after cooking.
When preparing ‘appa’,you have to plan it at least before 5-6 hours.
Sieve the flour into a bowl.add sugar & yiest & mix well
Gradually add about ¾ cup of water & make it into a paste.
Cover & leave it for about 5-6 hours.
Now the paste has risen already after 5-6 hours.
Add thick coconut milk & salt to the paste mixing well.Make it to a smooth batter.Keep it covered for another 15-20 minutes.
Heat the pan, grease it. When the pan is hot, pour about 3-4 tbs of the batter. Then tilt & turn the pan a round to make the batter to form the shape of ‘appa’.
Cover it & cook about 3-4 minutes or until it is done.
Appam is best when the outer side is crispy & inner is smooth.
Don’t cook with high flame. Medium flame gives the correct shape & crispy outer.
When it is done, remove from pan.
Continue the same procedure. If you feel the batter is thick, add some coconut milk or water.