Crispy fermented rice and coconut bowl-shaped pancakes with an egg set in the centre — Sri Lanka's most iconic breakfast.
Hoppers (appa) are Sri Lanka's most beloved breakfast dish — bowl-shaped pancakes made from a fermented batter of rice flour and coconut milk, cooked in a small curved wok (appachchi) so the edges turn crisp and lacy while the base stays soft and spongy. Egg hoppers have an egg cracked into the centre as the hopper cooks. They are served with coconut sambol, dhal and seeni sambol (onion relish).
Serves 4
Mix rice flour, yeast, sugar and salt. Gradually whisk in warm water and coconut milk to form a smooth, thin batter. Cover and ferment at room temperature 4–6 hours until slightly bubbly.
Heat a small curved non-stick pan or wok (or a regular small non-stick pan) over medium heat. Brush with oil.
Pour about 60 ml batter into the centre. Swirl the pan so batter climbs the sides and forms a bowl shape.
For egg hoppers: crack an egg into the centre immediately after swirling. Cover with a lid and cook 3–4 minutes until edges are crisp and lacy and egg is set.
Slide hopper out onto a plate. Serve with coconut sambol, dhal curry and pol sambol.
The fermented batter is key — don't shortcut the fermentation time.
The pan must be hot before adding batter for the crispy lacy edges.
Swirl quickly and decisively — the batter sets fast.
Make milk hoppers by pouring a tablespoon of thick coconut milk into the centre instead of an egg.
Add a tiny pinch of turmeric to the batter for a golden colour.
Batter keeps refrigerated for 2 days. Cook hoppers fresh — they do not reheat well.
Hoppers have been eaten in Sri Lanka for at least 1,000 years and are closely related to the South Indian appam. The word 'hopper' may come from Portuguese or Dutch colonial contact with the island.
A dedicated appachchi pan gives the best bowl shape. A small 15 cm non-stick wok or even a round-bottomed small sauté pan works as a substitute.
Per serving · 4 servings total
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