Milk Hoppers (Appa)

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Ingredient

  • 8 cups rice flour
  • 1 cup of coconut water
  • 1 cup of  lukewarm water
  • 200 ml coconut milk
  • 2 tbsp sugar
  • 2 tbsp oil

Yeast mixture

  • 4 tbsp yeast
  • 2/8 cup of lukewarm water
  • 1 tbsp sugar
Method
  1. Mix the Ingredients of the yeast mixture and leave for 15 minutes until frothy. (Use a new packet of yeast)
  2. Get a deep clay pot (wet) and add the rice flour and the yeast mixture.
  3. Add the 1 cup of   lukewarm water and the coconut water to the mixture and mix it well
  4. Cover the clay pot with a wet cloth leave for about eight hours in a warm dry place (it should be double the size after 8hrs)
  5. Finally before preparation and the coconut milk and 2tbsp of sugar and stir well (the batter should be thinner than the pancake mixture)
  6. Add salt to taste
  7. Place the hopper pan in medium low heat (it can be used a non-stick hopper pan)
  8. Dip a small piece of cloth in oil and rub the pan thoroughly with the oiled-cloth.
  9. Add about 1/4 cup of the hopper batter to the pan and turn the pan in a circular motion (Which the batter sticks to the sides of the pan. Batter will not stick to the pan properly if the heat is high)
  10. Cover from a lid and cook for a minute under medium low heat
  11. Use a butter knife to loosen the edges of the hopper
  12. Serve hot with Katta Sambo, Seeni Sambole or with meat or fish curry
Tips 
  • Rice flour should be firmly grinned
  • Use a wet clay pot as it will make easy to foamed
  • Do not add salt when mixing as it will not form properly
  • If the hoppers are difficult to remove add a beaten egg to the mixture and stir well
  • If the edges of the hopper are not crispy, add a another tbsp sugar

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