To make these delicious coconut flavored yeasted rice flour "pancakes", first we need a hopper pan. This is a non-stick hopper pan. I also own a traditional aluminum hopper pan but cooking in aluminum may not be wise
Hoppers are called appam in Southern India and are similar but cooked in a shallower pan
To make a hopper, pour a ladle full of risen hopper batter into a hot hopper pan and swirl it around until it coats the entire pan. A plain hopper. Notice the small bulge in the center which develops into a crumpet-like texture while the sides become a crispy thin lattice
This cross section illustrates the thin, crispy sides with a crumpet-like center
Hoppers really shine when an egg is added. They are made by adding an egg immediately after swirling the batter. Put the lid on so the hopper steams as well as frys and the egg is perfectly cooked
Egg hopper in the pan
A finished hopper is usually served with 3 different spicy sides which are missing from this photo. They were added after the fact.
There are a bizillion recipes for this thin coconut milk and rice flour hopper batter online so I won't post any here. Pre-made hopper mixes are also available in Indian markets and online. These things are addictive and the spicy condiments (also available at Indian Markets) really set them off.