"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 one of Sri Lanka's most distinctive dishes: a fermented batter of rice flour and coconut milk swirled in a small round-bottomed pan that cooks into a thin, bowl-shaped pancake. The edges turn lacy and crisp while the centre stays soft and spongy. The shape is designed to cradle whatever is added.
The Batter
The batter is lightly fermented, often with a little toddy or yeast, which gives the hopper its faint tang and airy centre. Swirling it up the sides of the curved pan creates the crisp rim and soft base in a single piece. Getting that contrast right is the mark of a good hopper.
The Egg Hopper
The best-loved version is the egg hopper, in which an egg is cracked into the centre as the batter cooks, setting in the well of the pancake. Hoppers are eaten with sambol and curry for breakfast or dinner, the crisp edges torn off to scoop. A close cousin, the string hopper, is made from steamed rice-flour noodles pressed into discs.
How They Are Eaten
A hopper is best hot and fresh, when the rim still crackles, served alongside a fiery coconut sambol and a curry. The lacy edges are broken off to scoop up the accompaniments while the soft centre, and any egg, is eaten last. Found nowhere else in quite this form, it is a Sri Lankan favourite as entertaining as it is delicious.
What to Expect
A hopper emerges from the small curved pan, its rim crisp while the centre remains soft, often cradling an egg in its hollow and accompanied by coconut sambol and curry. The lacy edges are torn off to scoop, making a breakfast as entertaining 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.
