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Sri Lankan Hoppers

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description Sri Lankan Hoppers Overview

Hoppers, known as appa in Sinhalese, are bowl-shaped Sri Lankan pancakes made from a fermented batter of rice flour, coconut milk, and yeast. The batter is poured into a small rounded wok called an appa chetti and swirled to create a thin, crispy edge with a thicker, softer center. Egg hoppers, a popular variation, feature a whole egg cracked into the center of the pancake during cooking. Hoppers are typically served for breakfast or dinner alongside curries, sambols (spicy condiments), and other accompaniments, and have been part of Sri Lankan cuisine for centuries.

help Sri Lankan Hoppers FAQ

What are Sri Lankan hoppers made of?

Known as appa in Sinhalese, hoppers are bowl-shaped Sri Lankan pancakes made from a fermented batter of rice flour, coconut milk, and yeast. The batter is cooked in a small rounded wok to create a crispy edge with a soft, spongy center.

What is an egg hopper?

An egg hopper is a popular variation where a whole egg is cracked into the bottom of the appa while it cooks in the wok. The heat cooks the egg into the thick center of the batter, often with the yolk left runny.

How do you eat string hoppers?

String hoppers, or idiyappam, are a different dish made by pressing a rice flour dough through a mold to create thin vermicelli nests that are steamed. They are typically eaten for breakfast or dinner, soaked in a spicy curry or coconut milk gravy.

Are Sri Lankan hoppers naturally gluten-free?

Yes, traditional hoppers are naturally gluten-free because they rely entirely on rice flour for their base. This makes them a safe and popular street food option for those with celiac disease or gluten sensitivities.

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