Let's make 3 types of Hoppers, Plain, Egg, and Sweet Hoppers
Many people have been asking me to show how to make Hoppers in an easy way. Let's make 3 kinds of Hoppers using a simple Hopper batter that we will create. We will make plain, egg, and sweet hoppers in an easy way using only a few ingredients. This recipe makes a complete meal for breakfast, lunch, or dinner and it includes how to make my mom's tasty Lunu Miris.
Total Time: 10 minutes
Ingredients
For the Hopper Batter
- 500g of Rice Flour
- Half a tsp of Yeast
- 2 tbsp of Sugar
- Coconut Water (optional, you can use Water instead)
For the Sweet Hoppers (Pani Appam)
- Salt
- Thickened Coconut Milk
- 150g of Sugar (you can even use Coconut Treacle, Kithul Treacle or Jaggery instead)
For the Egg Hoppers (Bithara Appam)
- Salt
- Thickened Coconut Milk
- Eggs
- Salt
- Pepper
For the Lunu Miris
- 2 Onions cut into small pieces
- Some Chili Flakes
- Some Maldive Fish
- Salt
- Pepper
- Juice from Half a Lemon
Instructions
For the Hoppers Batter
- Add 500g of Rice Flour into a large bowl.
- Add half a tsp of Yeast.
- Add 2 tbsp of Sugar.
-
Add Coconut Water, a little a time, while mixing and forming the Batter.
- Cover and set it aside for about 8 to 12 hours for it to ferment.
- Separate the Batter into 2 separate bowls. One will be used for the Sweet Hoppers only and the other for the Plain and Egg Hoppers.
- Add some Salt into both.
- Add enough thickened Coconut Milk into both until you have a batter consistency that is not too thick and not too runny.
- Set it aside for about 30 minutes.
For the Lunu Miris
- Cut 2 Onions into small pieces and add it into a blender.
- Add some Chili Flakes.
- Add some Pepper.
- Add some Maldive Fish.
- Add some Salt.
- Blend coarsely into a paste like consistency.
- Squeeze the juice from half a Lemon.
- Mix everything together.
For the Plain Hoppers
- Rub some Olive Oil or Sesame Oil thoroughly on the inside of the Hopper saucepan
- Heat the Hopper saucepan over low heat.
- Now pour some of the Hopper batter into the saucepan and then rotate the saucepan so that the batter is spread around the edges in the shape of a Hopper.
- Cover with a lid and cook until the edges are crispy.
- Repeat for the rest of the Hoppers making sure to rub some Oil thoroughly on the inside each time you make a Hopper.
For the Egg Hoppers (Bithara Appam)
- Rub some Olive Oil or Sesame Oil thoroughly on the inside of the Hopper saucepan
- Heat the Hopper saucepan over low heat.
- Now pour some of the Hopper batter into the saucepan and then rotate the saucepan so that the batter is spread around the edges in the shape of a Hopper.
- Break open an Egg into the middle of the Hopper and rotate the saucepan again slightly so that some of the Egg mixture is spread around the edges.
- Cover with a lid and cook until the edges are crispy.
- Add some Salt and Pepper.
For the Sweet Hoppers (Pani Appam)
- Add 2 tbsp of the 150g of Sugar into the batter and mix thoroughly.
- Now heat a saucepan over medium heat.
- Add 1.5 tbsp of the 150g of Sugar.
- When the Sugar starts turning dark brown, add half a cup of Water.
- Add the remaining Sugar.
- Add another half a cup of Water.
- Stir frequently until all of the Sugar has melted.
- Add this caramelized Sugar syrup into the batter and mix thoroughly
- Rub some Olive Oil or Sesame Oil thoroughly on the inside of the Hopper saucepan
- Heat the Hopper saucepan over low heat.
- Now pour some of the Hopper batter into the saucepan and then rotate the saucepan so that the batter is spread around the edges in the shape of a Hopper.
- Cover with a lid and cook until the edges are crispy.
- As you remove the Hopper from the saucepan, fold the Hopper in half.
Photos
