Appa/hopper is a food, native to Sri Lanka.It is served mainly for breakfast or dinner. 
In Sri Lanka there are many dining places which we can buy crispy & tasty hoppers.Therefore Sri Lankans never miss this tasty food,but I am sure Sri Lankans living in other countries definitely miss the taste.Even I learnt how to cook ‘Appa’,after I left my country & when I wanted the taste. 🙂
This is the recipe which I use to prepare appa. However it takes little trial to catch the correct method of preparing it.
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| Appa |

Ingredients (For about 10-12 hoppers)
Finest rice flour 225g (Also in Sri Lanka,we can buy instatnt appa flour,I use MDK brand,but only the flour & I follow the recipe as below)
Yiest 1 tsp
Sugar 2 tsp
Thick coconut milk 2 cups
Salt ½ tsp or as per taste
Water when necessary
Special Utensil:
you need a pan specially for making hoppers. Nowadays we can buy this hopper pan (Appa Thachchi) as non-stick.Another tip is don’t use this ‘appa thachchi’ for your other cooking. Keep it only for making ‘appa’.As I learnt, this is a secret for easy removing of hoppers after cooking.
Method:
When preparing ‘appa’,you have to plan it at least before 5-6 hours.
Sieve the flour into a bowl.add sugar & yiest & mix well
Gradually add about ¾ cup of water & make it into a paste.
Cover & leave it for about 5-6 hours.
Now the paste has risen already after 5-6 hours.
Add thick coconut milk & salt to the paste mixing well.Make it to a smooth batter.Keep it covered for another 15-20 minutes.
Heat the pan, grease it. When the pan is hot, pour about 3-4 tbs of the batter. Then tilt & turn the pan a round to make the batter to form the shape of ‘appa’.
Cover it & cook about 3-4 minutes or until it is done.
Appam is best when the outer side is crispy & inner is smooth.
Don’t cook with high flame. Medium flame gives the correct shape & crispy outer.
When it is done, remove from pan.
Continue the same procedure. If you feel the batter is thick, add some coconut milk or water.
Serve with Lunu miris/ Chili paste or Seeni sambal
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| Sri Lankan Appa |
To purchase Non Stick Hopper Pan (Appa Thachchi),
7 comments
Wow. These look great a friend has just bought me a pan to cook these so will surely book Mark and try this recipe. It’s my 1st visit here you have a nice space. Following your blog.I would like to invite you to participate in flavours of Sri Lanka event.
http://mharorajasthanrecipes.blogspot.com/2011/11/guest-hosting-flavors-of-sri-lanka.html
looks tasty…thanks for the step by step recipe
Thanks.It works well.
Hi, I’ve tried making hoppers with the Alli hopper mix from Sri Lanka, which we get here in Australia, but regardless if I use low, medium or high flame, the hopper is never as crispy as it should be on the outer rim. Any suggestions?
Mom makes this at home, we eat this with coconut milk & sugar. She calls it appam(extra ‘m’ at the end) 🙂
Nice recipe!!
The Crispiness comes from using 1/3 wheat floor mixed with 2/3 Rice flour. If you want the crust to be more brown sprinkle a little sugar about 10 minutes prior to making the hoppers.
Shehan
Thanks for your reply