Sri Lankan Egg Hoppers

About This Recipe

Hoppers (appa in Sinhala, appam in Tamil) are one of Sri Lanka's most unique and beloved foods: thin, crispy-edged bowl pancakes made from a lightly fermented rice flour and coconut milk batter. The batter is swirled around the curved walls of a small specialised wok (appa tawa), where it sets into a crispy, lacy edge while the thick base remains soft and spongy. An egg cracked into the base while it cooks creates the egg hopper — the most popular variant. They are eaten for breakfast with a range of accompaniments: coconut sambol, seeni sambol (caramelised onion), dhal curry, or just a simple banana. The fermented batter gives hoppers a subtle tang that makes them incredibly moreish. They require a little practice but are deeply rewarding to make.

Ingredients

Serves 4

• 300 gfine rice flour
• 400 mlcoconut milk(full fat)
• 100 mlwater
• 1 teaspoondried yeast
• 1 teaspoonsugar
• 0.5 teaspoonsalt
• 4eggs(for egg hoppers)
• 100 gdesiccated coconut
• 1red onion(finely diced)
• 1green chilli(finely chopped)
• 2 tablespoonslime juice

Instructions

1. 1

   Ferment the batter

   Mix rice flour, yeast, sugar and a little warm water. Leave for 15 minutes until frothy. Add coconut milk, remaining water and salt. Whisk to a thin, smooth batter. Cover and ferment for 6–8 hours or overnight at room temperature.

   Adequate fermentation time is essential — it gives hoppers their characteristic tang and lightness.

2. 2

   Make coconut sambol

   Combine desiccated coconut, red onion, green chilli, lime juice and a pinch of salt. Mix well. This is the essential accompaniment.

3. 3

   Cook the hoppers

   Heat a small curved wok (or regular non-stick pan) over medium-high heat. Grease lightly. Add a ladleful of batter and quickly swirl the wok to coat the sides in a thin layer. Cover with a lid. Cook for 2–3 minutes until the edges are golden and crispy.

   The swirling motion must be fast — the batter needs to reach the sides before it sets. Practice makes this natural.

4. 4

   Egg hopper

   For egg hoppers: crack one egg into the centre of the batter before covering with the lid. Cook 3–4 minutes until the egg white is set but yolk remains runny. Loosen with a spatula and serve immediately.

Variations

• •

  String hoppers (idiyappam) are a related dish: rice flour pressed through a mould into nests and steamed.

• •

  Milk hoppers have a richer, sweeter batter made with extra coconut cream.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Batter keeps refrigerated for up to 2 days. Cook hoppers fresh — they cannot be stored once made.

Frequently Asked Questions