Perfect Sri Lankan Appa (Hoppers, Appam)

Discover How to Make Sri Lankan Appa (Hoppers, Appam)! Appa is made from a fermented batter of rice and coconut milk and cooked in a small wok-like pan. So, it has that unique bowl-like shape with a spongy center and a crispy edge. It is one of my all-time favorite Sri Lankan foods, most probably, every Sri Lankan’s favorite.

Leran to Make Perfect
Sri Lankan Appa (Hoppers, Appam)

Want to make the perfect crispy Appa?

Learning to make perfect crispy Appa might take time & practice. Yes, it’s a bit tricky at first. But you’ll soon get the hang of it. It’s worth the effort and a lot of fun.

Here you’ll find an easy-to-follow tried & tested recipe with step-by-step pictures, helpful info, top tips, and a video. (Check out the video)

I hope you will try the recipe and enjoy ‘Appa’ as much as I do!!

Much Loved street food

Appa (Hoppers, Appam) are much-loved street food in Sri Lanka and at the top of the “Sri Lankan-must-eats” list”. On a trip to Sri Lanka, you will surely find “Appa” somewhere. All food-loving travelers, if you’re visiting this beautiful island, don’t forget to enjoy Appa, definitely not one.

Different Ways to Make APPA Battr

Appa is traditionally made from a fermented batter of rice and coconut milk and cooked in small wok-like pans. There are different ways to make the Appa (Hoppers) batter that vary from person to person or region to region.

My mother used to make the Appa batter with homemade rice powder. This ground rice flour is made by grinding soaked raw rice in a strong grinder. So, first, you grind the soaked rice. Then, you need to sift the ground rice through a fine-mesh sifter to get the flour.

You can also make Appa batter with store-bought rice flour. The difference between ground rice powder and store-bought rice flour is in the texture of the final product. Ground rice powder is slightly coarser than store-bought fine rice flour. It gives a nice grainy texture and nutty flavor to Appa.

And, if you’re lazy or busy making the batter from scratch, nowadays, instant hopper mixtures are also available in supermarkets.

my go-to appa (hopper, Appam) recipe

In the beginning, just like my mother I also used to make Appa batter with ground rice powder. With more experience, I learned that you could avoid that troublesome ‘sifting part’. It is easier to grind the soaked raw rice directly into a batter with water. This method is simpler than grinding it into a powder.

In this post, I will show you how to make the Appa batter by grinding soaked rice directly into a batter with water. And I have shared many tips and useful information that will surely help you make nice-looking crispy Appa. (Check out the video)

Appa batter with
store-bought rice flour

If you want to find a way to quicken the process, you can make Appa batter with store-bought rice flour. But, according to the texture of the rice flour you use, the taste and texture of Appa will be different.

Appa (Hoppers/Appam) with store-bought rice flour

How to Make Biththara Appa
(egg hoppers)?

Biththara Appa (Egg Hopper) is a plain Appa with an egg cooked in the middle. So, it is called Biththara Appa (Egg Hoppers). (Biththara = Eggs). You can make egg hoppers with this Appa batter and I highly recommend you try it.

How to make Egg Hoppers (Biththara Appa)

You will need a powerful grinder

You will need a powerful grinder for grinding soaked rice into a batter with water (or thin coconut milk). I am afraid that you cannot grind soaked rice in a food processor or normal blender.

You will need a special pan

Appa Thachchiya (in Sinhalese), Appam Chatti (in Tamil), Hopper Pan (in English)

Appa is traditionally cooked in a small wok-like pan with a lid that gives Appa that unique bowl shape. The pan ensures the batter collects in the center of the pan after tilting it to lace the sides. It creates a fluffy soft center with crispy lacy edges.

Hopper pan is available in online stores like Amazon. Do not grease the pan with oil if you use a non-stick hopper pan. It will prevent the batter from sticking to the pan. If needed, grease lightly with a bit of oil but be sure to wipe off well before pouring the batter.

Plan on making appa

It takes around 2 days to make the batter, so we need to plan ahead of time. Don’t worry. Most of the time there is an idle time where you just need to leave your rice to soak. You can leave your batter to ferment while enjoying the rest of your day.

Make appa in easy 5 steps

1. Wash and soak the rice for about 6 to 8 hrs
2. Drain and grind the soaked rice with water or thin coconut milk
3. After adding yeast, salt, and sugar, let the batter ferment for about 6 to 8 hrs
4. Thin the batter with coconut milk and let rest for about 30 min
5. Cook and enjoy hot!

Ingredients

• Rice; Use long-grain white rice like Thai white rice (not Jasmine rice). Don’t use sticky white rice like Japanese white rice.
• Coconut milk; Fresh coconut milk is the best but you can also use canned or boxed coconut milk. You can also make coconut milk by dissolving coconut milk powder in water.
• Yeast; Traditionally palm toddy, coconut water, and/or baking soda are used for fermentation. These ingredients give traditional Appa a bit of sour flavor. I use instant yeast. If you use a different kind of yeast, follow the instructions on the package.
• Sugar; You need sugar for fermentation and it also helps to get golden-colored laced Appa adding a bit of sweetness.
• Baking Soda; Baking soda can help create crispy hoppers, improve browning, and lighten the texture.
• Salt; Salt is used as a seasoning to enhance the taste of hoppers.

Useful Tips

Appa Batter

You need a smooth batter with a fine grainy texture to make crispy Appa. So, don’t worry if you find some tiny grains of rice in your batter after you grind it.

Make sure you add water gradually while grinding until you get a creamy consistency. So, start adding the least water and grind then check the consistency and add more as needed.

Adjust the thickness of the batter after fermentation as desired. But remember, your batter should not be too thin (watery) or too thick.

You can store the batter as well as the left-over batter in the fridge for up to 3 days. Make sure to allow it to come to room temperature before using it.

Need a Good Fermentation

Fermentation is a tricky process and depends on the environment and the amount of yeast. Warm temperatures between 25 to 30 C are ideal for fermentation. The time needed for good fermentation will be between 6 to 8 hours (just a rough guide). Make sure to check the batter with your own eyes.

At a higher temperature, the batter would turn sour. If we allow the batter to ferment for a longer time, it would also turn sour. So you may need to move it to the refrigerator before it turns too sour.

If your batter is not fully/well fermented, you may not be able to handle your batter as you want. It will become fragile and it will not stick to the pan and keep the shape when cooking.

After good fermentation, the batter will be frothy, bubbly, and smell fermented. Make sure to use a large bowl, the batter will rise after fermentation.

Heat

Heat is a crucial factor for making crispy Appa with a fluffy center. The pan should be hot but not too hot, so be sure to adjust the heat to the correct temperature.

Make sure that the pan is smoking hot before you add the batter.

If the pan is not hot enough, the batter will not stick to the pan. On the other hand, if your pan is too hot, the batter does not stick. The batter will slide off when you tilt the pan.

What to serve with Appa (Hoppers)

Appa is commonly served for breakfast or dinner. It is accompanied by spicy condiments (Lunu Miris, Katta Sambol, Seeni Sambol, Pol Sambol). Appa is also served with various curries and gravies (fish or meat).

But, you can also serve them either sweet or savory with less exotic accompaniments. These include sugar, honey, jam, chocolate, fresh fruit, cheese, chili paste, savory sauce, bacon, and sausages.

I love to eat them with sugar or bananas for breakfast. Sprinkle some sugar on the center and just roll it. Alternatively, you can place a banana along the center of the Appa and then roll it.

More Sri Lankan Recipes to Try

Hot Chili Condiment (Lunu Miris); Spicy Chicken Curry, Spicy Tuna Fish Curry

Indiappa (String Hoppers) Recipe

Discover how to make Indiappa (String Hoppers) with this step-by-step picture recipe with useful info + tips. Indiappa (String Hoppers) is a very popular Sri Lankan breakfast dish. Everyone loves it. It is typically served with curries and Pol Sambol (spicy coconut condiment).

Watch the video

PERFECT APPA (HOPPERS, APPAM)
STEP-BY-STEP RECIPE

Prep Time 20 mins
Cook Time 30 mins
Soaking 6 hours or more
Resting Time 6 hrs or more
Servings: 8 to 10 Appa

Ingredients

250 g long-grain Thai white rice
100 ml water or thin coconut milk, adjust as needed
1 teaspoon yeast
1 tablespoon sugar
1/4 teaspoon salt
200 ml thick coconut milk, adjust as needed
1/4 teaspoon baking soda
1 tablespoon water

Instructions

You will need long-grain white rice (preferably Thai White Rice)

Wash, rinse, and soak the rice in water for about 6 to 8 hours.

Drain the water.

Grind the soaked rice using a powerful wet grinder. Add water (or thin coconut milk) just enough to grind the rice.

You need a smooth batter with a fine grainy texture to make crispy Hoppers. So, don’t worry if you find some tiny grains of rice in your batter after you grind it.

Place the mixture in a large bowl. Add yeast, salt, and sugar into the batter and then mix well.

Cover and leave to rise for about 6 to 8 hours (or overnight) in a warm place (if cold climate).

After good fermentation, the batter will be frothy, bubbly, and smell fermented.

Add the coconut milk a little at a time to make the batter thin. Then gently stir until you have a smooth batter without any lumps.

Dissolve the baking soda in a tablespoon of water. Add and mix well. Don’t forget to add salt to taste. Rest the batter for about 30 minutes in a warm place.

Heat the Appa pan over medium-high until it becomes hot.

Pour a ladleful of the batter into the center of the pan.

Hold both handles of the pan then rotate the pan to spread the batter evenly and thinly. Swirl only once (or twice) in the same direction.

A thin layer of batter should stick to the sides, with a thicker layer in the center.

Cover and cook for about 2 minutes over medium heat. The edges of the Appa should start to brown. The center should no longer be runny. Adjust the heat as needed.

Remove the lid. If you want a crisp edge, turn up the heat and cook for a few seconds more. The center of the appa should be puffed and soft.

Run around the edges with a palette knife or spatula and ease onto a plate.

Serve and enjoy!

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