sri-lankanbreakfast
Hoppers (Appa)
Sri Lanka's iconic bowl-shaped rice pancakes — fermented rice and coconut batter cooked in a small wok until crispy at the edges and soft in the center, eaten with curries and sambols.
Prep
30 min
Cook
20 min
Servings
4
Difficulty
Medium
★★★★★
4.8(1,120 ratings)#rice pancake#fermented#coconut#breakfast#sri lankan
About This Recipe
Hoppers (appam in Tamil, appa in Sinhala) are Sri Lanka's most distinctive breakfast food and one of the great rice-based preparations of South Asia. The batter is made from rice flour, coconut milk, and a fermentation starter (toddy or yeast), fermented overnight to develop flavor and give the characteristic slight sourness. They are cooked in a small rounded wok that gives them their distinctive bowl shape — crispy, lacy edges that shatter when touched and a soft, almost custardy center (in egg hoppers, an egg is cracked inside as it cooks). Hoppers are eaten with coconut sambol, dhal curry, and seeni sambol (caramelized onion relish).
Ingredients
Serves 4
- 200 grice flour
- 400 mlcoconut milk
- 1 tspinstant yeast
- 1 tspsugar
- 1/2 tspsalt
- 4 largeeggs(for egg hoppers)
- 100 mlcoconut milk(extra, for coconut sambol)
- 50 gdesiccated coconut(for coconut sambol)
- 1 tspchili flakes(for sambol)
Instructions
- 1
Make the batter
Combine rice flour, coconut milk, yeast, sugar, and salt. Mix until smooth. Rest in a warm place for 2–4 hours until slightly bubbly.
- 2
Make coconut sambol
Mix desiccated coconut with chili, a pinch of salt, and a squeeze of lime. Add extra coconut milk for moisture.
- 3
Cook the hoppers
Heat a small rounded wok or hopper pan over medium heat. Add a ladle of batter. Quickly swirl to coat the sides. Cover and cook 2–3 minutes until edges are crispy and center is set.
- 4
Make egg hoppers
After swirling the batter, crack an egg into the center before covering. Cook until white is set and yolk is still runny.
Pro Tips
- →
The swirling technique to coat the pan sides requires practice — be confident and quick
- →
The pan must be hot before adding the batter to create the characteristic crispy edges
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
String hoppers (idiyappam) are made by pressing the batter through a mold to create rice noodle nests
- •
Add a teaspoon of brown sugar to the batter for sweet milk hoppers
- •
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 1 day refrigerated after fermentation. Best cooked fresh — hoppers don't reheat well.
History & Origin
Hoppers are believed to have been developed in Sri Lanka from the South Indian appam tradition and have been a Sri Lankan staple since at least the colonial period.
Frequently Asked Questions
What pan should I use?
A traditional hopper pan (appe achchi) is ideal but small rounded carbon steel woks or even a rounded non-stick pan work well.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Calories280kcal
Protein8g
Carbohydrates36g
Fat12g
Fiber2g
Protein8g
Carbs36g
Fat12g
Time Summary
Prep time30 min
Cook time20 min
Total time50 min
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