"Hoppers are Sri Lanka's bowl-shaped pancakes, a coconut-rice batter swirled crisp at the edges and soft in the middle - and the favourite version cradles an egg in its centre."
About Hoppers
Hoppers is one of Sri Lanka's most beloved dishes, representing the rich culinary tradition of the region.
Hoppers — a staple of Sri Lanka's cuisine
The Bowl-Shaped Pancake Hoppers, or appa, are Sri Lanka's signature breakfast: a fermented batter of rice flour and coconut milk swirled in a small round-bottomed pan so it cooks into a thin, lacy-edged, bowl-shaped pancake, crisp at the rim and soft in the centre. The shape is made to hold whatever you add.
The Egg Hopper The most loved version is the egg hopper, with an egg cracked into the centre as it cooks so it sets in the well of the pancake. Hoppers are eaten with sambol and curry for breakfast or dinner, the crisp edges torn off to scoop, and the string-hopper, a different steamed noodle version, is its close cousin.
What to Expect
A hopper comes off the little curved pan crisp-rimmed and soft-bottomed, an egg often set in its hollow, served with coconut sambol and curry. You tear off the lacy edges to scoop, a breakfast that is as fun to eat as it is delicious.
Why Try It
It is one of Sri Lanka's most distinctive and beloved breakfasts, the bowl-shaped pancake found nowhere else in quite this form.
Insider Tips
Order an egg hopper for the classic version, with an egg set in the centre.
Eat them hot and fresh; the crisp edges soften quickly.
Pair them with coconut (pol) sambol and a curry, as Sri Lankans do.
