The simple hopper, or “Appa” as the locals name it, is a family favorite and is eaten for dinner and breakfast in many houses. The hopper is also a restaurant favorite, and this bowl-shaped pancake mimic is best served fresh off the griddle with a spicy curry, onion Sambol, or one of its varieties, such as the egg hopper, milk (kiri) hopper, or honey (pani) hopper. All of these extra ingredients are mixed into the center of the pancake while it cooks.

Ingredients

• 2 cup(s) Raw Rice soaked for 4-5 hours.
• A handful of cooked rice.
• 4 cups Coconut shavings.
• A pinch of yeast granules dissolved in some Coconut Water or a little hot water.
• Salt and sugar to taste.
• Eggs, Honey, Coconut Milk (Optional).

Method

• Drain the soaked rice and crush it into a fine thick paste with the coconut shavings and cooked rice. Avoid using too much water.
• Instead of water, coconut water can be used for grinding. Mix in the yeast softly. To taste, add the salt and sugar.
• Allow to ferment for at least 6 hours at room temperature.
• Warm up a little appa chatti. Pour about half a cup of batter into the pan and swirl it around rapidly but gently so that only a thin coating of batter covers the sides and a thick layer accumulates at the bottom.
• After that, you can add any of the alternative ingredients, such as an egg or coconut milk. Simply let it to cook if you prefer the simple hopper.
• Cook each hopper for about 3 minutes on medium heat, or until the rims are golden crisp and the center is soft and spongy.