Скачать или смотреть How to make Sri-Lankan Hoppers

This an easy recipe for the otherwise difficult traditional recipe for Srilankan hoppers. Hoppers or Appa are crispy crepes that Sri-Lankans generally have for breakfast with a topping of egg or for dinner with curry. The thin, crispy crepe is made by grinding and fermenting rice with water, but my easy version here takes away the lengthy process of soaking and grinding rice from scratch. My recipe here using dry yeast and rice flour is quite simple, but does require fermentation for up to 8 hours to achieve perfectly crispy hoppers with a soft, fluffy center.
You will also need a special Appa/Hopper pan to make the perfect hopper. There are two kinds of pans available in the market - non-stick and traditional metal pans. I much prefer using a traditional pan to get the texture of the hopper right. Make sure you season the pan well prior to using (see notes below). Rubbing oil using an halved onion (flesh side down) on a metal hopper pan prevents the hopper from sticking to the pan. Remember to rub oil and onion on the pan before and after each and every hopper to get perfect results each time. Good luck!

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