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Hoppers

Name: Hoppers
Total time: 40 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 250g Rice flour; 200ml Coconut milk; 1 tsp Dry yeast; 1 tsp Sugar; 150ml Water; 1/2 tsp Salt; 4 Egg (optional)

Dessert

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Rice flour and coconut milk batter cooked in a small bowl-shaped pan — crisp at the edges, soft in the middle.

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📖 The Story Behind This Dish

Hoppers (appa) are a traditional fermented bread essential to Sri Lankan breakfasts and dinners. A fermented batter of rice flour and coconut milk is swirled in a small round pan called an appachatti. The edges turn thin and crisp while the center stays soft and spongy, and egg hoppers, with an egg cooked in the middle, are especially popular. They're eaten with curry.

🌆 Where it's eaten: At an early-morning stall, the cook swirls batter in one appachatti after another, turning out hoppers with practiced speed.

🥕 Ingredients (serves 4)

Rice flour 250g
Coconut milk 200ml
Dry yeast 1 tsp
Sugar 1 tsp
Water 150ml
Salt 1/2 tsp
Egg (optional) 4

👩‍🍳 Instructions

Mix rice flour, yeast, sugar, and warm water and let ferment for about 1 hour.
Add coconut milk and salt to make a smooth batter and let stand 30 minutes more.
Heat an appachatti (or small wok), pour in batter, and swirl quickly to coat thinly.
Cover and cook on low until the edges are crisp and the center is puffy (add an egg if you like).
Serve with curry.

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