Appa (Sri Lankan Lace Hoppers) 🥞

Name: Appa (Sri Lankan Lace Hoppers)
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Sri Lankan
Ingredients: 2 cups rice flour; 1 cup thick coconut milk; 1/2 cup thin coconut milk (or water); 1 tsp sugar; 1/2 tsp salt; 1/2 tsp instant yeast (or 1 tbsp coconut toddy for traditional ferment); 1 egg white, lightly beaten (for crispness); Oil for the pan; For sambol: 200 g grated coconut; 2 green chillies chopped; 1 small red onion; juice of 1/2 lime; pinch of salt; sprinkle of dried Maldive fish chips (optional); Optional toppings: 1 egg per hopper, grated coconut

Colombo's breakfast street classic, sold by the dozen from tiny woks along the seafront: a ladle of fermented rice-and-coconut-milk batter swirled up the sides of a small oiled pan, where it sets into a bowl-shaped crêpe with a soft, spongy centre and a crisp, lacy, translucent edge. The little pan is held over the flame and rotated so the batter climbs the walls — the signature "hopper" shape. Crack an egg into the middle for an egg hopper, or serve them plain with hot coconut sambol, a fiery lump of grated coconut cooked with chilli and lime. At home the trick is a small non-stick pan, a good swirl and batter that has rested until bubbly.

Western Province Sri Lankan ⏱ 60 min Media

Método

1

Whisk rice flour, both coconut milks, sugar, salt and yeast into a smooth, slightly thick batter. Rest, covered, 2 hours (or overnight) until frothy.
2

Fold the beaten egg white into the rested batter.
3

Make sambol: mix grated coconut, chillies, onion, lime and salt; traditionally flash-fry it with a little oil and Maldive fish until just warm.
4

Heat a small non-stick pan or hopper pan over medium-high with a few drops of oil, swirling to coat.
5

Pour in about 1/3 cup batter and immediately rotate the pan so it runs up the sides into a thin lace.
6

Cook until the edges are crisp and golden and the centre is set, 2-3 minutes; do not flip.
7

For an egg hopper, crack an egg into the soft centre and cover until the white is just set.
8

Loosen with a knife and lift out; serve hot with coconut sambol and dhal or chilli paste.

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Appa (Sri Lankan Lace Hoppers) 🥞

Método

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