Name: Sri Lankan appam (hoppers)
Yield: 10–12 small hoppers
Cuisine: Sri Lanka
Ingredients: 200 g Rice flour non-glutinous; 1 small pinch Dry yeast source does not specify a weight; 175 mL Water see measurement note; Up to 200 mL Coconut milk add gradually to consistency; 5 mL Sugar; To taste Salt add after final rest

Sri Lanka · Fermented rice breads

Sri Lankan appam (hoppers)

Rice-and-coconut bowls with a lacy rim and soft centre.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Ferment	Rice flour	200 g	non-glutinous
Ferment	Dry yeast	1 small pinch	source does not specify a weight
Ferment	Water	175 mL	see measurement note
Finish	Coconut milk	Up to 200 mL	add gradually to consistency
Finish	Sugar	5 mL
Finish	Salt	To taste	add after final rest

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Nonstick hopper pan and lid	Use a small nonstick frying pan with a lid. The appam will be flatter, without the same bowl-shaped crisp edge.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Time & temperature

Cooking temperature: Stovetop: medium heat
Cooking time: About 45 sec each; extend until set

Cook covered without flipping.

Makes: 10–12 small hoppers
Heat: Stovetop, medium heat
Plan for: About 19–21 hours

Method

01 · Ferment
18–20 hours
Use: Rice flour, yeast, water
Mix into a thick paste, cover and ferment.
Ready when: Small bubbles; slight expansion
01 Ferment the pasteKeep the rice paste covered until small bubbles and slight expansion develop.
02 · Thin
A few min
Use: Fermented paste, coconut milk, sugar
Stir in milk gradually with sugar.
Ready when: Pourable, slightly thick batter
02 Thin with coconut milkAdd the milk gradually until the batter pours but still has a little body.
03 · Rest
30 min
Use: Batter
Cover again.
Ready when: Bubbles return
03 Rest againCover for the final rest and let small bubbles return.
04 · Season
Briefly
Use: Batter, salt
Stir in salt only now.
Ready when: Even seasoning
04 Season the batterStir in the salt after the final rest.
05 · Cook
About 45 seconds; extend until set
Use: Batter
Heat nonstick pan; add a small ladle, swirl a thin rim and cover. Cook without flipping.
Ready when: Dry rim; set centre
05 Cook without flippingSwirl a thin rim, cover and cook until the rim is dry and the centre set.

What to look for

Stage	Look / feel for	Needs attention
Swirling	Thin coating with a small centre pool	Batter sliding off entirely
Done	Crisp edge; no wet centre	Removing while glossy and raw

Troubleshooting

If you see this	Likely cause	What to do now	Next time
No lacy rim	Batter too thick	Thin the next portion slightly	Add coconut milk gradually
Pale, soft edge	Insufficient heat	Heat pan more before next hopper	Check first hopper
Sticks or tears	Surface not ready to release	Cook a little longer	Use the specified nonstick pan

Plain hoppers, without egg seasoning of the pan. The 175 mL water quantity is an estimate because the original measure is inconsistent. Yeast is an unweighed pinch.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Rice flour	Non-glutinous rice flour	No brand specified	type required
Pan	Nonstick hopper pan	No brand specified	required for this method

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Hopper pan	Small nonstick frying pan with lidSame small ladleful	Swirl a shallow rim	Flatter shape; cooking time changes
Rice flour	Other non-glutinous rice flour brandSame starting weight	Adjust coconut milk to flow	Absorption may differ; glutinous flour is unsuitable

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Both rely on fermented rice batter and covered cooking. Kuruvita’s egg-white batter and larger yeast dose require a different schedule; they were not combined.

Cook / recipe	Use	What differs
Roshani WickramasingheHungry LankanSri Lankan Hoppers	Base	Long ferment with a pinch of yeast; coconut milk and salt added later.
Peter KuruvitaGourmet TravellerPeter Kuruvita: Egg hoppers	Comparison	More yeast, shorter proof and egg whites; not used in this plain recipe.

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Source and measurement notes

Plain version, without egg seasoning of the pan. The water quantity is interpreted as 175 mL from an inconsistent source measure. Yeast remains an unweighed pinch.

Recipe

Sri Lankan appam (hoppers)

Rice-and-coconut bowls with a lacy rim and soft centre.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Ferment	Rice flour	200 g	non-glutinous
Ferment	Dry yeast	1 small pinch	source does not specify a weight
Ferment	Water	175 mL	see measurement note
Finish	Coconut milk	Up to 200 mL	add gradually to consistency
Finish	Sugar	5 mL
Finish	Salt	To taste	add after final rest

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Nonstick hopper pan and lid	Use a small nonstick frying pan with a lid. The appam will be flatter, without the same bowl-shaped crisp edge.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Makes: 10–12 small hoppers
Heat: Stovetop, medium heat
Allow: About 19–21 hours

How do I make it?

Let the batter ferment
18–20 hours
Mix the rice flour, yeast and water into a thick paste. Cover and leave for 18–20 hours, until small bubbles appear and it expands slightly.
Keep the rice paste covered until small bubbles and slight expansion develop.
Ready when: Small bubbles; slight expansion
Thin the batter
A few min
Stir in the sugar and gradually add coconut milk until the batter pours easily but is still slightly thick. This takes a few minutes.
Add the milk gradually until the batter pours but still has a little body.
Ready when: Pourable, slightly thick batter
Rest
30 min
Cover again and leave for 30 minutes, until bubbles return.
Cover for the final rest and let small bubbles return.
Ready when: Bubbles return
Add salt
Briefly
Stir in the salt now, after the final rest, so it is evenly mixed.
Stir in the salt after the final rest.
Ready when: Even seasoning
Cook
About 45 seconds; extend until set
Heat a nonstick pan over medium heat, add a small ladle of batter and swirl to make a thin rim. Cover and cook without turning for about 45 seconds, extending the time until the rim is dry and the centre is set.
Swirl a thin rim, cover and cook until the rim is dry and the centre set.
Ready when: Dry rim; set centre

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
No lacy rim	Batter too thick	Thin the next portion slightly Add coconut milk gradually
Pale, soft edge	Insufficient heat	Heat pan more before next hopper Check first hopper
Sticks or tears	Surface not ready to release	Cook a little longer Use the specified nonstick pan

Useful recipe notes

Plain hoppers, without egg seasoning of the pan. The 175 mL water quantity is an estimate because the original measure is inconsistent. Yeast is an unweighed pinch.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Ferment

02 · Thin

03 · Rest

04 · Season

05 · Cook

What to look for

Troubleshooting

How do I make it?

Let the batter ferment

Thin the batter

Rest

Add salt

Cook

What can go wrong, and how can I fix it?

Sri Lankan appam (hoppers) at a glance