Appam Or Sri Lankan Hoppers Recipes
APPAM OR SRI LANKAN HOPPERS
* salt - don't add too much in the batter so you can add some more when making them. I love a little salt and pepper regardless whether you add the egg in the center or not. * There is a secret behind why I use quail eggs and not regular chicken eggs. The simple secret is because I want to have more than two pancakes. Ha ha. I could not stop and have just two. I can't have more than two regular eggs but I can easily have four quail eggs. This is if I have no other dishes to serve it with.I prefer eggs only if I have these at breakfast but I make them simple too to have with a nice potato
Provided by Ramona's Cuisine - @ramonascuisine
Categories Eggs
Number Of Ingredients 7
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.
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