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+ servings
5 from 1 vote
egg hopper
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Appam (appa or hoppers) is a type of bowl-shaped thin pancake prepared with a fermented batter composed of rice (or rice flour) and coconut milk that is popular in South India and Sri Lanka.

Course: Appetizer, Dessert
Cuisine: Indian, Sri Lankan, Vegan, Vegetarian
Servings: 20 appam
Author: Mike Benayoun
  • 1 teaspoon active dry yeast
  • 1 cup water (lukewarm)
  • 1 teaspoon salt
  • cups rice flour
  • 1 tablespoon sugar
  • 2 (13.5 oz.) cans coconut milk
  • ½ teaspoon baking soda
  1. Combine the yeast and water in a glass and set aside for about 10 minutes until it gets foamy.
  2. Combine salt, rice flour, and sugar in the bowl of a stand mixer.
  3. Add the yeast mixture and stir until obtaining a homogeneous batter.
  4. Cover, and set aside for at least 2 hours, in a warm place.

  5. Add the coconut milk and baking soda and mix until smooth.
  6. Cover and set aside for another hour.
  7. Batter should have the consistency of a thin crepe batter. If it is too thick, adjust by adding water or coconut milk.
  8. If using a non-stick hopper pan, slightly wipe the pan with a paper towel soaked in vegetable oil. If using a more traditional iron hopper pan, grease with a little more oil.
  9. Heat the hopper pan over a high heat, then lower to medium.

  10. Add a ladle of hopper batter and immediately swirl the batter around the pan to cover the entire surface.
  11. Add an egg in the center of the hopper to make an egg hopper (optional).

  12. Cover and cook until the batter sets, the edges are crispy (and the egg white has set), about 3 to 4 minutes.
  13. Gently slide the hopper out of the pan to a plate.