we have to make hoppers with hopper pan (appa thachi) as non stick pan.this pan should be keep separately  & don't use for other cooking.so appam wont stick in the pan.

Sri lanka  Hoppers
Ingredients. ;
white raw rice  2cups;   coconut  1/2 cup; sugar 3tsp,;  appa soda 1/2 tsp;  rice 2 tbsp (sadham); salt to taste.
step;
wash   &  soak rice   3-4 hours. grind all together as very  smooth, thick batter. let the batter to rise.this has stood for a couple of hours to ferment well.  can . allow to stand overnight, or put in a warm (turned off) oven for 1 hour until the mixture rises.now you  make appam with the  hopper  pan. hopper, crisp on the outside, yet soft and spongy in the centre, is best eaten with curries and sambols . { cocunut sambol  & seeni sambol already written in my blog}  there are verities of appam. egg hoppers, milk hoppers jaggri hoppers etc...Egg hoppers the same as plain hoppers, but an egg is broken into the pancake as it cooks. Milk hoppers have a spoonful of thick coconut milk in the  centre as it cooks.
mostly appam favourite break fest or dinner in Sri lanka. try it...