breakfast · vegetarian · dairy-free · gluten-free
Hoppers (appa)
Bowl-shaped fermented rice and coconut pancakes, lacy and crisp at the edges with a soft center—add an egg for egg hoppers.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix rice flour, yeast, sugar and warm water; ferment 8 hours or overnight.
-
2
Stir in coconut milk, salt and baking soda to a thin batter.
-
3
Heat an oiled hopper pan, pour in a ladle and swirl up the sides.
-
4
Crack in an egg if you like, cover and cook 2–3 minutes until edges are crisp.
-
5
Lift out and serve with sambol and curry.
