Hopper
Photo: https://en.wikipedia.org/wiki/File:Appam_served_with_Coconut_Milk_in_Tamil_Nadu.JP
Sri Lankan hoppers are a popular and iconic dish made from a fermented batter of rice flour, coconut milk, and a hint of sugar, creating a slightly tangy flavor with a touch of sweetness. Cooked in a small, bowl-shaped pan, hoppers develop a crispy, lace-like edge with a soft, spongy center, similar in texture to a crêpe. This unique shape makes them perfect for holding various toppings and fillings.
Hoppers are often enjoyed for breakfast or dinner and are typically served with a variety of accompaniments like sambols, curries, or a fried egg cooked right into the center of the hopper. The crispy edges and soft center provide a delightful contrast in texture, making hoppers a versatile and satisfying dish that captures the vibrant flavors of Sri Lankan cuisine.
Are these basically the same thing as Indian Appam?? Maybe.
Sri Lankan Hoppers Recipe
Ingredients (Makes about 8-10 Hoppers)
For the Batter:
- Rice flour – 2 cups
- Coconut milk – 1 cup (thick)
- Active dry yeast – 1 teaspoon
- Sugar – 1 tablespoon
- Warm water – 2 tablespoons (for activating yeast)
- Baking soda – ¼ teaspoon
- Salt – To taste
Optional Toppings:
- Eggs – 1 per hopper (for egg hoppers)
- Chopped onions, green chilies, or curry leaves – For garnish
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Step 2: Prepare the Batter
- In a large bowl, combine the rice flour, coconut milk, and the activated yeast mixture. Mix until smooth.
- Add salt and baking soda, and whisk until the batter has a thin, pourable consistency (similar to crepe batter). Add a little water if needed.
- Cover the batter and let it rest in a warm place for 2-3 hours to allow it to ferment slightly.
Step 3: Cook the Hoppers
- Heat a well-seasoned hopper pan or small wok over medium heat. Lightly grease it with oil.
- Pour a ladleful of batter into the center of the pan and swirl it around to coat the sides, creating a thin layer with a thicker base.
- Cover the pan with a lid and cook for 2-3 minutes until the edges are golden and crispy, and the center is cooked.
- For egg hoppers, crack an egg into the center of the hopper after swirling the batter. Cover and cook until the egg is set.
- Remove the hopper from the pan and repeat with the remaining batter.
Serving Suggestions
Sri Lankan Hoppers are best served fresh and hot. Pair them with:
- Sambol: Coconut sambol or onion sambol
- Curry: Fish, chicken, or vegetable curry
- Chutneys or spicy sauces
| Name_ | Hopper |
|---|---|
| Origin_ | 🇱🇰 Sri Lanka |
| Morphology_ | ⟁ Crepe |
| Flavor_ | savory |
| Filling_ | various |
| Topping_ | various |
| Recipe_ | Hopper Recipe |
| « All Pancakes_ | |