SRI LANKAN HOPPERS

Ingredients


White Raw rice 3 Cup
Thick fresh coconut milk ½ Cup
Thin fresh coconut milk ¾ Cup
Fine Sugar 2 TSP
Marie biscuit 2
Egg (lightly beaten) 1
Salt 1  TSP or to taste
Coconut water of 1 Coconut 1

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 

Egg Hoppers

EGG HOPPERS INGREDIENTS
2 cups white long grain Rice
3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs

Indiappa - String Hoppers

INGREDIENTS:

3 cups rice flour -roasted
2 – 3 cups warm water
Salt to taste