Entree: Sri Lanka – Colombo & Western Sri Lanka – அப்பம் ➤ Appam (Bowl-shaped fermented rice and coconut milk pancake with a crisp lacy edge and soft center)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 8 hrs

Total 8 hrs 20 min

Ingredients

- 2 cups (400 g) raw white rice, soaked 4–6 hours or overnight
- 1 1/2 cups (360 ml) thick coconut milk
- 1 cup (240 ml) water (adjust for batter consistency)
- 1 tsp (4 g) active dry yeast or instant yeast
- 1 tsp (4 g) sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) baking soda
- 1 tbsp (15 ml) vegetable oil or coconut oil for greasing the pan
- 4 large eggs, optional for egg hoppers, approx. 50 g each

Instructions

1. Drain the soaked rice and place in a blender or wet grinder with 1 cup (240 ml) coconut milk and 1/2 cup (120 ml) water; grind to a smooth, slightly runny batter, adding up to remaining 1/2 cup (120 ml) water if needed for a pourable consistency.
2. Transfer batter to a bowl; stir in 1 tsp (4 g) yeast and 1 tsp (4 g) sugar. Cover and leave at warm room temperature to ferment 8–12 hours or overnight until slightly risen and sour-scented.
3. When ready to cook, stir in 1 tsp (5 g) salt and dissolve 1/2 tsp (2.5 g) baking soda into 1 tbsp (15 ml) of the remaining coconut milk, then fold into batter; the batter should be thin but able to coat the side of a bowl.
4. Heat a rounded hopper pan, small wok, or nonstick skillet over medium heat and brush a thin film of oil to coat the interior.
5. Pour a ladleful (about 1/3 to 1/2 cup / 80–120 ml) of batter into the center while tilting and rotating the pan so batter coats the sides, leaving a puddle in the middle to remain thicker.
6. Cover and cook 2–3 minutes until the edges are lacy and crisp and the center is cooked through. For egg hoppers, crack 1 large egg, approx. 50 g, into the center after pouring the batter, then cover and cook until the white is set.
7. Remove with a spatula and serve immediately with coconut sambol, dhal or spicy fish curry. Repeat greasing pan between hoppers.