Egg Hoppers (Sri Lankan Appam)
Egg hoppers are a Sri Lankan fermented crepe cooked in a small, steep-sided wok called an appa chatty. The batter is made from rice flour, coconut milk, and a fermenting agent, either coconut toddy or a small amount of active yeast, and left to ferment overnight. The fermentation develops the characteristic tang and produces bubbles that give the hopper its light, slightly airy texture. To cook, a small amount of batter is poured into the oiled, hot wok and swirled to coat the curved sides. The sides cook into a thin, crisp crepe while the center remains thick and soft. An egg is cracked into the center, the lid goes on, and the hopper cooks in its own steam until the egg white is set and the yolk is barely cooked. The egg cooks from steam and residual heat alone. The yolk should still be runny when eaten. The contrast between the crisp, tangy edge and the soft, egg-rich center is the defining characteristic of the dish.
Instructions
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Prepare the batter (ideally 4 to 8 hours ahead or overnight): Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy. In a bowl, mix rice flour and salt. Add the yeast mixture and coconut milk. Whisk until smooth — the batter should be the consistency of thin crepe batter. Cover and leave at room temperature to ferment for at least 4 hours.
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When ready to cook, stir the batter. If it has thickened too much, thin with a tablespoon or two of water.
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Heat a small wok or hopper pan over medium heat. Brush lightly with coconut oil.
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Pour about 1/3 cup of batter into the center. Immediately swirl the pan so the batter coats the sides thinly while pooling thicker in the center.
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Crack an egg into the center of the hopper. Cover and cook for 2 to 3 minutes until the edges are golden and lacy, the bottom is set, and the egg white is cooked but the yolk is still runny.
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Use a thin spatula to gently lift the hopper out of the pan. Serve immediately with a spicy sambol or curry on the side.
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