Sri Lankan Hoppers (Appa) Recipe
A Traditional Delight

Sri Lankan cuisine is a treasure trove of unique dishes that are deeply rooted in tradition, and one such iconic dish is hoppers, known locally as appa. This dish, with its distinctive bowl-shaped appearance and crispy edges, holds a special place in the hearts of many Sri Lankans. Hoppers are a beloved breakfast item and often make their way to dinner tables as well. The combination of crispy, slightly tangy edges with a soft, spongy center makes this dish irresistible. Whether you’re enjoying them plain, with an egg, or paired with delicious accompaniments, hoppers are a delightful treat.

In this article, we'll explore the origins of hoppers, their various types, and how you can make these delectable treats at home.

A Glimpse into the History of Hoppers

Hoppers are a popular dish in Sri Lanka, but their origins trace back to South India, where similar dishes are made from rice and coconut. Over time, Sri Lankan hoppers evolved into a distinct version, thanks to local ingredients and cooking methods. What makes hoppers unique is their shape and texture – a combination of a thin, crispy outer layer and a soft, spongy center. The fermented rice flour and coconut milk batter gives the dish its light and tangy flavor, which complements the curries and sambols typically served with it.

Hoppers are more than just food in Sri Lanka; they symbolize gatherings, celebrations, and the warmth of sharing a meal with loved ones.

Types of Hoppers

Before diving into the recipe, it’s important to know that there are several variations of hoppers:

Plain Hoppers: The basic version of the dish, with a crispy bowl-shaped exterior and a soft, thick center.

Egg Hoppers: An egg is cracked into the center of the hopper while cooking, resulting in a delicious combination of crispy edges and a cooked egg in the middle.

Milk Hoppers: Similar to plain hoppers but with a touch of coconut milk added to the center, giving it a creamy texture.

String Hoppers (Idiyappam)**: Not to be confused with the bowl-shaped version, string hoppers are made from a dough of rice flour pressed into thin, noodle-like strands, which are steamed and served with curries.

While all these variations are popular, this recipe will focus on making traditional plain hoppers.

How to Make Sri Lankan Hoppers (Appa)

Making hoppers from scratch requires some preparation and patience, but the end result is well worth it. Here’s a step-by-step guide to creating authentic Sri Lankan hoppers at home.

Ingredients

For the Hopper Batter:

1 ½ cups of raw rice (or rice flour)
2 tablespoons of cooked rice
1 cup of coconut milk
1 teaspoon of sugar
½ teaspoon of salt
1 teaspoon of yeast (optional for quicker fermentation)
Water (as needed)

Instructions

Step 1: Preparing the Rice Flour

If you’re starting with raw rice, wash the rice thoroughly and soak it in water for at least 4-6 hours. After soaking, drain the water and grind the rice along with the cooked rice into a smooth paste. You can use a blender or a traditional stone grinder. If you’re using pre-made rice flour, you can skip this step and proceed with the batter preparation.

Step 2: Making the Batter

Once the rice is ground into a smooth paste, transfer it to a large mixing bowl. Add the coconut milk, sugar, and salt. Mix everything together to form a smooth batter. The consistency should be slightly runny, similar to pancake batter.

If you’re using yeast to speed up the fermentation process, dissolve the yeast in a little warm water and add it to the batter.

Cover the bowl with a clean cloth and allow the batter to ferment for about 8-12 hours. Fermentation is key to getting the right texture and flavor for hoppers. If you’re using yeast, the fermentation time may be shorter (about 3-4 hours).

Step 3: Preparing to Cook

Once the batter is fermented, it will appear bubbly and slightly risen. Before cooking, give it a gentle stir, adding a little water if the batter is too thick. The batter should be of a pourable consistency but not too watery.

To cook hoppers, you’ll need a hopper pan (a small, deep, bowl-shaped pan). If you don’t have one, a small wok can also work as a substitute.

Step 4: Cooking the Hoppers

Heat the hopper pan on medium heat and lightly grease it with a little oil.

Pour about ¼ cup of batter into the pan and immediately swirl it around to coat the sides, creating the signature bowl shape. The excess batter will settle at the bottom, creating a thicker, spongy center.

Cover the pan with a lid and allow the hopper to cook for about 2-3 minutes. The edges should become crispy and golden brown, while the center remains soft and cooked through.

Once the hopper is cooked, use a spatula to gently lift it out of the pan.

Repeat the process with the remaining batter, greasing the pan between each hopper.

Step 5: Serving Hoppers

Hoppers are best enjoyed hot, straight off the pan. They pair wonderfully with a variety of accompaniments. You can serve them with Pol Sambol (a spicy coconut relish), Lunu Miris (a chili and onion sambol), or Katta Sambol for a spicy kick. Hoppers also go well with curries like Sri Lankan dal, chicken curry, or even fish ambul thiyal.

Tips for Perfect Hoppers

Fermentation is key: For authentic flavor, allow the batter to ferment naturally, as it develops a slight tang that’s signature to hoppers.

Temperature control: Ensure that the hopper pan is hot enough before pouring the batter. Too low a temperature can result in a soggy hopper, while too high a temperature can burn the edges.

Variations: Feel free to experiment with egg hoppers by cracking an egg into the center of the batter while cooking, or make milk hoppers by pouring a tablespoon of coconut milk in the center for a creamy treat.

The Joy of Sri Lankan Hoppers

Hoppers aren’t just a meal; they’re an experience. Their versatility allows them to be enjoyed in various ways, whether it’s a simple breakfast or part of a grand Sri Lankan feast. The contrast between the crispy edges and the soft center creates a texture combination that’s both comforting and exciting. Plus, the process of making hoppers – from preparing the batter to swirling it in the pan – brings a sense of tradition and warmth into the kitchen.

If you haven’t tried making hoppers yet, now’s the perfect time. With this recipe, you can bring the flavors of Sri Lanka into your home and enjoy one of the country’s most beloved dishes. Whether served plain or with eggs and curries, hoppers are sure to be a hit with your family and friends.