How To Make Hoppers (with Pictures)

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

The hopper, also known as appam, is a popular and versatile "pancake" found in Sri Lanka, southern India and Malaysia. Although it gets its incomparable flavor from the coconut and slightly acidic fermentation process, it can be paired with many other foods to make breakfast, dinner or dessert delicious. It is also possible to cook eggs, cheese or other foods in a pan directly on the top of the hopper.

Ingrediants

Simple hopper (doses for about 16 thin hoppers)

3 cups (700 ml) of rice flour
2, 5 cups (640 ml) of coconut milk
1 teaspoon (5 ml) of sugar
1 teaspoon (5 ml) of active dry yeast
1/4 cup (60 ml) of hot water
1 teaspoon (5 ml) of salt
Vegetable oil (2-3 drops for each hopper)
Eggs (optional, 0-2 per person preferably)

Hopper with toddy or baking soda (doses for about 18 thin hoppers)

1 1/2 cups (350 ml) of uncooked rice
A handful of cooked rice (about 2 tablespoons or 30 ml)
3/4 cup (180 ml) of grated coconut
Water or coconut milk (to be added if needed)
1 teaspoon (5 ml) of salt
2 teaspoons (10 ml) of sugar
or 1/4 teaspoon (1.2 ml) of baking soda
or about 2 teaspoons (! 0 ml) of toddy (palm wine)

Steps

Method 1 of 2: Making Simple Hoppers

Step 1. Follow this recipe to make hoppers in 3 hours

This recipe replaces the slower yeast fermentation methods, taking only about 2 hours to give the batter the right texture and flavor when it comes to cooking. The hopper made in this way has a different flavor than the one prepared with toddy or baking soda, but it is always tasty and you will save a lot of time during preparation.

This is also the best recipe to follow in case you don't have a food processor or a suitable blender available, since all the ingredients are easy to mix by hand

Step 2. Mix the yeast, sugar and hot water together

Use a ¼ cup (60 ml) of water heated to 43-46 ° C. Quickly add 1 teaspoon (5 ml) of sugar and 1 teaspoon of active dry yeast. Let it rest for 5-15 minutes, until the mixture is fluffy. The temperature and sugar activate the dry yeast, ensuring that the sugar acquires the flavor and lightness typical of a good hopper dough.

If you don't have a water thermometer, use lukewarm or slightly warm water. Water that is too hot kills the yeast, while water that is too cold will make the job take longer.
If the yeast mixture is not foaming, you are probably using old or damaged yeast. Try a new package.

Step 3. Add the yeast mixture to the rice flour and salt

Once the yeast mixture is frothy, transfer it to a large bowl containing 3 cups (700 ml) of rice flour and 1 teaspoon (5 ml) of salt. Mix them together.

Use a bowl that can hold about 3 liters, as the batter will expand

Step 4. Add coconut milk to the mixture

Pour in 2 ½ cups (640 ml) of coconut milk and mix them together until you have a smooth and compact batter, without lumps or discolouration. You can reduce it to puree if you have a blender, but with this recipe, mixing the batter by hand should be easy enough.

Step 5. Cover the bowl and let it rise

Now that the yeast is active, it will continue to ferment the sugars in the batter. Fermentation, in turn, will cause the batter to expand into a softer mixture and add extra flavor. Cover the bowl and let it sit on the counter for about 2 hours. When ready, the dough will increase by about twice its size.

Yeast acts faster at warmer temperatures or if it is still relatively new. Check it after an hour to see if the batter has already grown enough

Step 6. Heat a skillet over medium heat

If you have a special pan for making hoppers, use it. It has the sides sloping outwards so that the hopper has thin outer edges and a thicker center. If not, a small non-stick wok or skillet will do.

Step 7. Pour a small amount of oil into the pan

Two or three drops of oil should be enough for one hopper. Turn the pan to make sure the oil reaches the sides or use a cloth to spread it evenly. Some people prefer not to use oil at all, although it helps keep the dough from sticking to the pan.

Step 8. Add a ladle full of batter and swirl it around the pan

Pour about 1/3 cup (80 ml) of batter into the pan. Immediately tilt the pan and shake it in circular motions so that the batter covers the sides and base of the pan. A thin lacy layer must remain attached to the sides, while the layer must be thicker in the center.

If the dough is too thick and won't leave the center of the pan when you turn it, mix 1/2 cup (120ml) of coconut milk or water into the batter before moving on to the next hopper

Step 9. Break an egg in the center of the hopper (optional)

If you prefer, break an egg directly on the center of the hopper. You will probably want to enjoy your first simple hopper disc, without adding any other foods, before deciding if you want to try it with eggs. If each person is going to eat more than one hopper, one egg on each disc is probably too much. Consider 0-2 eggs per person depending on their preferences.

Step 10. Cover and cook until edges are golden brown

Cover the pan with a lid and let the hopper cook for 1-4 minutes, depending on the temperature and consistency of the batter. It will be ready when the edges turn golden and the center no longer drips, although you can leave it longer to make the center more crisp and golden if you prefer.

Step 11. Take it out of the pan carefully

A butter knife or other thin, flat utensil will be fine to remove the thin crunchy edge from the pan without breaking it. Once it has detached, use a spatula to put the hopper on a plate. You can put the hoppers on top of each other once they are cooked. If you are making several (double or triple recipe) and want to keep them warm, put them in the oven by setting the temperature to low or keeping only the pilot flame burning.

Step 12. Cook the remaining batter in the same way

Lightly grease the pan between one hopper and the other and cook them with the covered pan until golden. Adjust the amount of batter to use so you don't have hoppers that are too thick and difficult to cook properly or too small and without the laced edge around the sides of the pan.

Step 13. Serve hot for breakfast or dinner

They are excellent for balancing the spicy aroma of curry or sambal. Thanks to the coconut flavor, it goes particularly well with dishes containing coconut.

Method 2 of 2: Making Hoppers with Sodium Bicarbonate or Toddy

Step 1. Start the recipe one day earlier

This recipe uses toddy, an alcoholic palm wine, or baking soda. While toddy is a more traditional variant of American cuisine and gives a special flavor, both methods involve fermenting the batter overnight because it produces a noticeably different flavor than the faster yeast variant.

Step 2. Cook a handful of rice

You can use any variety of rice for this recipe. Since you need to start making these hoppers the day before, you could make a plate of rice for dinner and set aside a handful (or two large spoons) in a closed container in the refrigerator.

Step 3. Soak the uncooked rice in water for at least 4 hours

Use 1 1/2 cups of rice (350 ml). Even if you're used to rice that doesn't require soaking, this recipe involves mixing the rice with the other ingredients, so you'll need to soak until it's soft enough to be chopped or put in a blender.

Step 4. Drain the water from the soaked rice

Drain the rice using a mesh or cloth to remove the water, leaving the rice soft but raw.

Step 5. Blend the drained rice, cooked rice and 3/4 cup (180 ml) of grated coconut together

This step will take a lot of work if done manually, so use a blender or food processor if you have one. Blend the raw rice with the grated coconut and cooked rice to make a smooth or almost smooth batter. A slightly coarse or grainy composition is fine.

Gradually add the water to the batter if it seems dry or you have trouble working it

Step 6. Mix 1/4 cup (60 ml) of batter with 3/4 cup (180 ml) of water

Mix the batter until you get a lighter and wetter dough. Use a saucepan or other container for cooking. You can cook the mixture and use it to begin fermenting the batter, which will make the hoppers softer and tastier.

Step 7. Heat the new mixture until thick, then let it cool

Stir the aqueous batter mixture vigorously as you heat it over low heat. It should continue to thicken until it becomes gelatinous and transparent. Remove the mixture from the heat and let it rest until it reaches the outside temperature.

Step 8. Mix the cooked and raw batters together

Mix them well together until all the lumps are removed. Add a little water as you go if the mixture is too dry to mix. Use a large bowl with enough space for the batter to grow.

Step 9. Cover and let sit for 8 hours

Cover the batter dough with a cloth or lid and let it sit at room temperature. Often, people leave all night and cook hoppers the next morning for breakfast.

The batter should almost double in size and appear fluffy

Step 10. Add the other ingredients to the batter

Once the dough is ready, add 1 teaspoon (5ml) of salt and 2 teaspoons (10ml) of sugar, or depending on your taste. Add 1/4 teaspoon (1.2ml) of baking soda or a splash of toddy, also known as palm wine. The toddy has a strong flavor, so it is recommended to start with at least 1 teaspoon (5ml) and increase the amount if the first hopper does not have a distinctive sour taste.

The toddy is alcoholic, but the small amount used in this recipe shouldn't affect sobriety

Step 11. Dilute the batter until it is easy to pour

The dough should be thinner than the batter for the American pancake. Add water or coconut milk until it is thin enough to move easily around the pan, but thick enough to collect and not completely runny. Stir or blend until all lumps are removed.

Step 12. Grease and heat a skillet over medium heat

Use a cloth or paper towels to spread a small amount of oil in a hopper pan, wok or saucepan to lightly grease it. Keep it for a couple of minutes over medium heat; the pan should not get too hot.

Small pans with wide sloping sides are more suitable

Step 13. Use a ladle to add enough batter to coat the pan

Depending on the size of the pan, you'll need about 1 / 4-1 / 2 cup (60-120ml) of batter. Tilt the pan and run the batter around the edges in a circular motion once or twice. A thin layer should form along the sides, with a thicker center at the base of the pan.

Step 14. Cover with a lid and cook for 2-4 minutes

Keep an eye on the hopper. It will be ready when the edges turn golden, while the center will remain soft without dripping. It can be cooked a minute or two longer if you want the center to be crunchy, but many prefer to eat it with a white center. Use a spatula to put the hopper on a plate, once cooked.

Step 15. Cook the other hoppers the same way

Grease the pan between one hopper and another and check it continuously during the cooking times. Since the pan heats up as you continue to cook, you can cook the last few hoppers in a shorter time. Turn off the heat for a minute or two if the hopper burns out or sticks to the pan.

Advice

If you can't find grated coconut, then add 1 extra cup of coconut milk.
It is possible that the first time you will not be able to make professional hoppers. Practice makes perfect.
Try adding a small amount of honey to the batter of the dessert hoppers. Eat them with bananas and / or sweetened coconut milk.
You can find red rice flour in stores that specialize in selling Asian-sourced food products, but plain rice flour is more readily available and works just as well.