appa (hoppers>

Categories
Main dish
Indian
Yield
1 servings
MeasureIngredient
1 teaspoon Yeast
2 teaspoons Sugar
25 millilitres Warm water
225 grams Rice flour salt to taste
300 millilitres Thick coconut milk

Dissolve the yeast and sugar in the water and set aside for 5 minutes.

Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. Cover and leave overnight.

Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. Tilt the pan so batter forms a round shape, cover with the lid and cook until done. Ease the hopper from the pan with a blunt knife. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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