Ingredients
500g Rice flour
1 Cup of Lukewarm water
1 Cup of Lukewarm Beer (room temperature)
(alternative for beer you can use sprite or sparkling water result won't be the same)
1 Can of Full-fat Coconut milk
Salt to taste
2 tbsp Sugar
1 egg yolk
1 small fennel cloth or kitchen tissue
1/2 cup or more according to your taste of melted jugger/ honey or dark caramelised sugar.
Yeast Mixture
1pkt of Dry active yeast
1 tbsp of Sugar
1/4 cup of lukewarm water
I'll let you in my secret
It is very important all the liquid you add into this recipe be in lukewarm condition. (it shouldn't be either cold or hot, it should be in the middle. warm to touch) reason being for the Yeast you add needs perfect conditions to rise. That's the key to this recipe. the warm beer will help a lot for the yeast to rise and give you that perfect stiff crisp lace of what you call Appa, Sri-lankan traditional lace pancake.
Don't be afraid to use beer. you won't taste this from hoppers once made.
Method
First make the yeast mixture, mix all the ingredients together and keep it aside in a warm place for 15 min until frothy and bubbly.
In large mixing bowl add the rice flour, sugar, coconut milk, lukewarm water, lukewarm beer and mix altogether to be a lump free batter.
Cover the bowl with a clean film, leave it in a warm place for 4 hours to rise in double.
(I usually heat the oven for 160C for 2min, off the oven and leave the mixture inside)
After 4 hours take out the mixture and mix well. You can add more water or coconut milk if you feel the mixture is too thick. the batter should be thinner than a pancake batter. Add salt and juggery/honey or sugar according to taste.
You are all set.......,
Now the fun begins,
Take the small wok/thachhiya heat on medium heat, put the egg yolk and cook. Remove it from the thachchiya put it on a small funnel/tissue and dip it on oil filled saucer. You will need this for each hopper you make, to smooth the wok before you put in the next batch of batter.
When the wok is hot, rub the wok thoroughly with the oiled-egg cloth. Add a serving of ladle of batter to the pan and turn in a circular motion. so the batter sticks to the side of the pan. and pour little more batter into the middle. Cover and cook for 1min under low-medium heat until becomes golden. Use a butter knife to loosen the edges of the hoppe, fold it and serve hot as a desser.
Rasa bojun
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or by a comment below.
Also i‘m open for suggestions and your ideas on which recipes I should put on next.
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