📝 About This Recipe
Hoppa, commonly known as Appam, is a jewel of South Indian and Sri Lankan coastal cuisine, celebrated for its unique bowl-like shape and contrasting textures. These fermented rice crepes feature a pillowy, soft center and delicate, golden-brown lace edges that shatter with every bite. The natural fermentation process with coconut milk creates a subtle tang and a heavenly aroma that makes these crepes the perfect vessel for spicy curries or sweet coconut cream.
🥗 Ingredients
The Grain Base
- 2 cups Raw White Rice (Sona Masuri or Ponni varieties work best)
- 1/2 cup Cooked Jasmine Rice (at room temperature; helps with softness)
The Fermentation Starter
- 1/2 teaspoon Active Dry Yeast (or 1/4 cup of fresh toddy if available)
- 2 tablespoons Granulated Sugar (feeds the yeast and aids browning)
- 1/4 cup Lukewarm Water (approximately 105°F)
The Liquid & Seasoning
- 1.5 cups Thick Coconut Milk (full fat for the best flavor)
- 1 teaspoon Sea Salt (added after fermentation)
- 1/2 cup Water (as needed for adjusting consistency)
For Frying
- 2 tablespoons Neutral Oil (for seasoned the pan)
👨🍳 Instructions
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1
Thoroughly rinse the raw white rice under cold running water until the water runs clear. Soak the rice in a large bowl with plenty of water for at least 4 to 5 hours.
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2
In a small ramekin, bloom the yeast by combining it with the lukewarm water and 1 teaspoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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3
Drain the soaked rice and transfer it to a high-speed blender. Add the cooked jasmine rice and half of the coconut milk.
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4
Blend the mixture on high until you achieve a completely smooth, grit-free paste. If the blender struggles, add a splash more coconut milk.
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5
Pour the rice batter into a large ceramic or glass bowl. Stir in the bloomed yeast mixture and the remaining sugar. Mix well with a wooden spoon.
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6
Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot (like an oven with the light on) and let it ferment for 8 to 12 hours. The batter should double in volume and look bubbly.
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7
After fermentation, gently stir the batter. It should be thick but pourable. Stir in the sea salt and the remaining coconut milk. If the batter feels too thick, add water 1 tablespoon at a time until it reaches the consistency of heavy cream.
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8
Heat an 'Appam Chatti' (a small, deep non-stick wok with a lid) over medium heat. Lightly grease the surface with a paper towel dipped in oil.
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9
Pour a generous ladleful (about 1/3 cup) of batter into the center of the hot pan.
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10
Immediately pick up the pan by both handles and swirl it in a circular motion so the batter coats the sides, leaving a thicker pool of batter in the center.
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11
Cover the pan with a tight-fitting lid and cook for 2-3 minutes. Do not flip the Hoppa; it cooks entirely through steaming under the lid.
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12
The Hoppa is ready when the edges are crispy and golden brown, and the center is opaque and springy to the touch.
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13
Gently loosen the edges with a spatula and slide the Hoppa onto a plate. Repeat with the remaining batter, greasing the pan lightly between each crepe.
💡 Chef's Tips
Use aged rice if possible, as it absorbs water better and yields a fluffier center. If your batter doesn't rise, your kitchen might be too cold; try placing the bowl near a warm appliance. Avoid over-stirring the fermented batter; you want to keep those air bubbles for a light texture. For an 'Egg Hoppa,' crack an egg into the center immediately after swirling the batter and then cover with the lid. If the edges aren't lacy, your batter might be too thick; thin it slightly with coconut milk.
🍽️ Serving Suggestions
Serve hot with 'Kiri Hodi', a mild Sri Lankan coconut milk gravy. Pair with a spicy Chicken or Mutton Stew for a classic savory breakfast. For a sweet treat, serve with sweetened coconut milk and a sprinkle of jaggery. Enjoy with Pol Sambol (a spicy coconut relish) for an authentic kick. Pairs beautifully with a cup of strong Ceylon tea or a light Ginger beer.