Hoppers (Appa)

There are various types of Hoppers in Sri Lanka. Plain hoppers, egg hoppers, milk hoppers, honey hoppers and string hoppers.
* Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour.
* Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake as it cooks.
* Milk hoppers have a spoonful of thick coconut milk/coconut cream added to the doughy center  When cooked, the center is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk.
* Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet.

Ingredients

1) 2 cup(s) raw rice soaked for 4-5 hours
2) 4 cups coconut shavings
3) A pinch of yeast granules dissolved in some coconut water or little hot water
4) salt and sugar to taste 

Method

* Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water.
* Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
* Allow to ferment at room temperature for at least 6 hours.
* Heat a small appachatti. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
* Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy.