Sri Lankan Hoppers

Sri Lankan hoppers are a traditional, bowl-shaped fermented pancake made from a batter of rice flour, coconut milk, and a small amount of yeast (or toddy for fermentation). They have a crispy, lacy edge and a soft, slightly chewy center, offering a unique texture and a mildly tangy flavor from fermentation.

Types of Sri Lankan Hoppers (Appa)

Sri Lankan hoppers come in sweet, savory, and specialty variations, each with unique textures and flavors. Here’s a breakdown of the most popular types:

1. Plain Hoppers (Appa)

• Description: The classic bowl-shaped hopper made from fermented rice-coconut batter.
• Served With: *Lunu miris* (spicy onion relish), *pol sambol*, or curry.

2. Egg Hoppers (Bittara Appa)

• Description: A plain hopper with an **egg cracked into the center** while cooking.
• Served With: *Katta sambol* (chili paste) or fish curry.

3. Milk Hoppers (Kiri Appa)

• Description: Sweetened with coconut milk + jaggery (or sugar), often flavored with cardamom.
• Served With: Fresh fruit, honey, or pani pol (coconut treacle).

4. String Hoppers (Idiyappam)

• Description: Steamed rice flour noodles pressed into nest-like discs (not bowl-shaped).
• Served With: Kiri hodi (coconut milk gravy), lunu miris, or curry.

5. Honey Hoppers (Tani Appa)

• Description: A crispy, thin version of plain hoppers, almost like a lace crepe.
• Served With: Kithul treacle (palm syrup) or spicy sambol.

6. Vattayappam (Fermented Rice Cake)

• Description: A thick, steamed hopper resembling a sponge cake, often with cashews.
• Served With: Coconut milk or spicy relish.

7. Rotti Hoppers (Godamba Appa)

• Description: Made with wheat flour instead of rice, similar to a flatbread.
• Served With: Kottu (chopped roti stir-fry) or curry.

How to Make Sri Lankan Hoppers (Appa) – Step-by-Step Recipe

Sri Lankan hoppers are crispy, bowl-shaped pancakes made from a fermented rice and coconut batter. Here’s an **authentic recipe** with tips for perfect hoppers every time!

Ingredients

• 1 cup (120g) rice flour (fine white rice flour works best)
• 1/2 cup (60g) wheat flour (optional, for better texture—skip for gluten-free)
• 1 cup (240ml) thick coconut milk
• 1/2 cup (120ml) lukewarm water
• 1 tsp sugar
• 1/2 tsp active dry yeast (or 1 tbsp toddy for traditional fermentation)
• 1/2 tsp salt
• Oil or ghee (for greasing the pan)

Step-by-Step Instructions

1. Prepare the Batter

✅ Mix dry ingredients : In a bowl, combine rice flour, wheat flour (if using), and salt.

✅ Activate yeast : Dissolve sugar and yeast in lukewarm water. Let it sit for 5-10 mins until frothy.

✅ Combine wet & dry: Add coconut milk and yeast mixture to the flour. Mix well to avoid lumps.

✅ Ferment: Cover and leave in a warm place for 6-8 hours (or overnight). The batter should rise slightly and develop a slightly sour aroma.2. Cook the Hoppers

✅ Heat the hopper pan: Use a small wok or appachatti (hopper pan) on medium heat. Lightly grease with oil.

✅ Pour & swirl:

• Pour 1/4 cup batter into the pan.
• Quickly swirl to coat the sides, creating a thin, lacy edge and thicker center.

✅ Cover & cook:

• – For plain hoppers: Cover and cook 2-3 mins until edges crisp and center sets.
• – For egg hoppers: Crack an egg into the center after swirling, then cover and cook 3-4 mins until egg is set.

✅ Remove carefully: Use a spatula to lift the hopper out when edges are golden and crispy.

3. Serving Suggestions

🍴  Best served hot with:

• Lunu miris (spicy onion relish)
• Coconut sambol (pol sambol)
• Fish or chicken curry
• Dhal (lentil curry)

How to Make Perfect Sri Lankan Egg Hoppers (Bittara Appa)

Egg hoppers are a beloved Sri Lankan breakfast—crispy, bowl-shaped rice pancakes with a softly cooked egg in the center. Here’s a foolproof recipe, even for beginners!

Ingredients

For the Batter:

• – 1 cup (120g) **rice flour** (fine white variety)
• – ½ cup (60g) **wheat flour** (or skip for gluten-free)
• 1 cup (240ml) thick coconut milk
• ½ cup (120ml) water (lukewarm)
• 1 tsp sugar
• ½ tsp active dry yeast (or 1 tbsp toddy for traditional flavor)
• ½ tsp salt

For Cooking:

• Eggs (1 per hopper)
• Coconut oil or ghee (for greasing)

To Serve:

• Lunu miris (spicy onion relish)
• Coconut sambol (pol sambol)
• Fish or chicken curry

Step-by-Step Instructions

1. Prepare the Batter

• – In a bowl, mix rice flour, wheat flour (if using), and salt.
• – In a small cup, dissolve sugar and yeast in lukewarm water. Let sit 5 mins until frothy.
• – Add yeast mixture and coconut milk to the flour. Whisk into a smooth batter (like thin pancake batter).
• Cover and ferment for 6–12 hours (or overnight) in a warm place. The batter should rise slightly and smell tangy.

2. Cook the Egg Hoppers

• Heat the pan: Use a Sri Lankan hopper pan or small wok on medium heat. Lightly grease with oil.
• Pour & swirl:

1.   Pour ¼ cup batter into the pan.
2.   Quickly tilt and swirl to coat the sides, forming a thin, lacy edge with a thicker base.

• Add the egg:

1.   Crack 1 egg into the center.
2.   Sprinkle with salt and pepper (or chili flakes for spice).

• Cover & cook:

1.  Cover with a lid and cook for 2–3 mins until the egg whites set but yolk stays runny (or longer for firm yolk).
2.  The edges should turn golden and crisp.

3. Remove and Serve

• Gently loosen edges with a spatula and slide the hopper onto a plate.
• Serve hot with lunu miris, coconut sambol, or curry.