Appam or Sri Lankan hoppers
Ramona's Cuisine
Ramona's Cuisine

Appam or Sri Lankan hoppers

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  • 2 cups rice raw soaked in lukewarm water *
  • 1 cup cooked rice leftover or freshly cooked
  • 1 cup of coconut milk or fresh ground one
  • 1 tsp yeast fresh or active dry *
  • 8 eggs I use quail eggs almost always *
  • 1/4 tsp salt or less *
  • 1 tbsp sugar


    1. 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.
    2. 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.
    3. 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.
    4. Add the salt, the yeast mixture to the rice and whizz continuously until all combined.
    5. Take a glass bowl out and transfer the batter. Cover with a lid or clingfilm and it to ferment. Ideally overnight. 6-8 hours.
    6. The batter should be runny but not too watery so adjust its consistency by adding more water and/or some more coconut milk.
    7. Pour the batter in a jug or a smoothie bottle ( I find it easier to handle).
    8. 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.
    9. 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.
    10. Serve while hot with sambol, chutney, any curry or a nice dhal.


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