Introduction

Hoppers, locally known as Appa, are one of the most iconic and beloved foods in Sri Lanka. These unique bowl-shaped pancakes are made from a fermented batter of rice flour and coconut milk, giving them a light, airy center with crispy edges. Simple in appearance yet rich in flavor, hoppers are a true reflection of Sri Lanka’s culinary heritage.

Hoppers are commonly eaten for breakfast or dinner and are often served with spicy sambols, curries, or a soft-cooked egg in the center. Whether enjoyed at a street-side eatery or at home with family, hoppers are deeply comforting and satisfying.

What Makes Hoppers Special

What makes hoppers stand out is their texture. The edges are thin, lacy, and crisp, while the center remains soft and slightly spongy. This contrast makes every bite interesting and enjoyable.

Another special element is fermentation. The naturally fermented batter gives hoppers a subtle tangy flavor that pairs beautifully with spicy and savory accompaniments. Despite using very few ingredients, hoppers deliver complex taste and character.

Ingredients Used in Hoppers

Rice Flour

Rice flour forms the base of the batter.
• Gives structure and crispness
• Keeps the hopper light and gluten-free

Coconut Milk

Fresh coconut milk adds richness and aroma.
• Enhances flavor
• Creates a soft center

Yeast or Natural Ferment

Used to ferment the batter.
• Adds lightness
• Creates the signature airy texture

Sugar and Salt

Used in small amounts.
• Sugar feeds the fermentation
• Salt balances the flavor

How Hoppers Are Made

Step 1: Prepare the Batter

Rice flour is mixed with coconut milk, yeast, sugar, salt, and water to form a smooth batter. The batter is then left to ferment for several hours or overnight.

Step 2: Heat the Hopper Pan

A special small wok-like pan is heated over medium flame. Lightly grease it to prevent sticking.

Step 3: Pour and Swirl

Pour a ladle of batter into the pan and quickly swirl it so the batter coats the sides, leaving more batter in the center.

Step 4: Cook Covered

Cover the pan and cook until the edges turn crisp and golden while the center sets softly.

Step 5: Serve

Carefully remove the hopper and serve hot. For egg hoppers, crack an egg into the center before covering the pan.

Tips for Perfect Hoppers

1. Ferment the batter well for best texture.

2. Use medium heat to avoid burning the edges.

3. Swirl quickly for thin, crispy sides.

4. Serve immediately for maximum crispness.

   
   

What to Serve with Hoppers

Hoppers are traditionally served with:

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• Pol sambol (coconut sambol)
• Lunu miris (spicy onion sambol)
• Fish or chicken curry
• Egg hoppers for a filling meal

Hoppers are a beautiful example of Sri Lanka’s simple yet soulful cooking. With their crisp edges, soft center, and endless pairing options, they remain a timeless favorite enjoyed by generations across the island.