Egg Hoppers (Appa)

Name: Egg Hoppers (Appa)
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 250g rice flour; 400ml coconut milk; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 150-200ml water, lukewarm, as needed; 1 tsp salt; 4 eggs; 1 tbsp Vegetable Oil, for the pan

Bowl-shaped Sri Lankan rice and coconut pancakes cooked with an egg in the centre and crisp lacy edges.

495 mins Serves 4On the Hob

Ingredients ↓Method ↓

Method

480 mins prep15 mins cook495 mins total

Whisk the rice flour, coconut milk, yeast, sugar and 150ml lukewarm water into a smooth batter. Cover and leave overnight, or for 6-8 hours, until lightly bubbly.
Stir in the salt. Add a splash more water if needed so the batter is pourable but not watery.
Heat a small non-stick wok, hopper pan or rounded frying pan over a medium heat and brush lightly with oil.
Pour in a ladle of batter and swirl it up the sides of the pan, leaving a thicker pool in the centre.
Crack an egg into the centre, cover and cook for 3-4 minutes until the edges are crisp and the egg is just set. Repeat with the remaining batter.

About this recipe

Egg hoppers, or appa, are thin bowl-shaped pancakes with crisp edges, a soft centre and an egg gently steamed in the middle.

The batter needs time to ferment, but the cooking is quick. Serve the hoppers for breakfast or brunch with sambol, curry or a simple chilli relish.