Sri Lankan Hoppers (Appa)

About This Recipe

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).

Ingredients

Serves 4

• 300 grice flour
• 400 mlcoconut milk
• 1 tspinstant yeast
• 1 tspsugar
• 0.5 tspsalt
• 150 mlwarm water
• 4eggs(for egg hoppers)
• 1 tbspvegetable oil(for pan)

Instructions

1. 1

   Make batter

   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.

2. 2

   Heat pan

   Heat a small curved non-stick pan or wok (or a regular small non-stick pan) over medium heat. Brush with oil.

3. 3

   Pour batter

   Pour about 60 ml batter into the centre. Swirl the pan so batter climbs the sides and forms a bowl shape.

4. 4

   Add egg

   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.

5. 5

   Serve

   Slide hopper out onto a plate. Serve with coconut sambol, dhal curry and pol sambol.

Variations

• •

  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.

• •

  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 2 days. Cook hoppers fresh — they do not reheat well.

Frequently Asked Questions