Hoppers (Appam) have been and are the favorite breakfast/dinner of children growing up in Ceylon. It's healthy and easily digestible. It is also popular, tourists' pick as well.
Making hoppers is kind of like bread making... and involves fermentation, but a much more intricate process with tropical ingredients such as coconut milk & coconut water. Requires lots of attention and patience. I consider it one of my greatest achievements to have mastered this process. Thanks to my mum-in-law for teaching the standard method and giving me my first Appam pan, a crucial and essential part of the equation for success, nearly eighteen years ago.
Thanks to my own mummy for choosing to live and be a teacher in the town which was famous for Hoppers. There were lanes/roadside boutiques side by side, making and selling the best hoppers ever... every evening!
Hoppers are so unique and unlike bread, pancakes or rotti, hoppers (Appam) have a thinner crusty winged edge and a soft center. It is best eating them fresh off the pan as they come out, made with eggs or coconut milk or plain centered with the crunchy winged outer edge.
Each child's choice and hopper pick often differ. As a child you get such a satisfaction when a hopper is made, even if at a boutique---specially for you, at your request perfectly as your requested; with an egg center (pepper/salted if you wanted) or coconut centered and jaggery or brown sugar added as you wish! The plain centered aren't lacking choices either... as they can be eaten dipped in the custard soft yolk of egg hoppers or with maldive fish vs coconut sambol for side. As a mother I felt such pride in making them to each of my kid's preference. It's such a blissful family bonding nostalgic moment... every single time.
For the past fifteen years or so I had been improvising and my kitchen had become my experimental lab to making every food I loved, a little more healthier each time as it can be... The Red rice Hoppers had been a "Healthier Hopper" project I had been working on remembering my grandmother's Uduvil-style red-rice hoppers which were pinkish in color. As you can see in these pictures I have finally mastered the red-rice hoppers which are actually darker red because of higher bran content, but, yet... came out fermented just right with soft center and perfectly crunch winged outer edge! I do wish mummy is here to taste it and give her approval of excellence!!!
Ureka moment, indeed!
I am my Mother's proud daughter...!
Copyright©2013VeerajaR
Copyright©2013VeerajaR
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