Recipes
Sri Lanka Hoppers: The Breakfast That’s Crisp, Soft, and Full of Soul
When you wake up in Sri Lanka, chances are the scent of coconut, rice, and warm spices is already in the air. Locals aren’t reaching for cereal or toast — instead, they’re lining up at street stalls or gathering in home kitchens for something far more exciting: hoppers.
Also known as “appa”, Sri Lanka hoppers are a beloved part of Sri Lankan food culture — especially at breakfast. These thin, bowl-shaped pancakes are made from fermented rice flour and coconut milk, resulting in a texture that’s both crispy at the edges and soft in the center. They’re simple, comforting, and endlessly versatile.
The Beauty of a Hopper Breakfast
Hoppers are often enjoyed with a variety of accompaniments, making them feel both rustic and indulgent at the same time. The most common way to eat them? With a runny egg cracked into the center as it cooks — a popular twist known as an egg hopper. Add a side of lunu miris (a fiery onion and chili sambol), or a spoonful of coconut sambol, and you’ve got a breakfast that wakes up your senses.
If you’re lucky, you might even find them served with Sri Lankan dhal curry, or a sweetened version with a splash of thick coconut milk and palm sugar syrup.
Tradition Meets Simplicity
What makes hoppers truly special is their fermentation process. The batter is left to sit overnight, allowing it to develop a light sourness and natural airiness. It’s a process that reflects the rhythm of life in Sri Lanka — unhurried, full of care, and grounded in tradition.
Cooking them at home doesn’t require fancy tools either. All you need is a small non-stick wok or a hopper pan, and a bit of patience. Swirl the batter, pop on the lid, and watch the magic happen in just a few minutes.
A Taste of Travel at Your Table
We first tried hoppers on a humid morning in Colombo, served on a banana leaf with spicy sambols and hot tea. It’s the kind of meal that lingers in your memory — not just for the taste, but for the feeling. Since then, it’s become one of our favorite things to recreate at home.
Whether you’ve been to Sri Lanka or simply want to cook something different, hoppers offer a window into the soul of a place. They’re a dish rooted in culture, made from humble ingredients, and yet feel deeply special.
Tip: Pair with These Sides
- Lunu Miris – A spicy, tangy onion-chili relish
- Coconut Sambol – Grated coconut, lime juice, chili, and onion
- Dhal Curry – A mild lentil curry that balances the spice
- Sri Lankan Milk Tea – Strong, sweet, and perfectly paired
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Hoppers
NUTRITION
Ingredients
- 200 g white rice (soaked)
- 50 g cooked white rice
- 120 ml thick coconut milk
- 1 tsp sugar
- 1/2 tsp instant dry yeast
- 1/4 tsp salt
- 60-80 ml water
- neutral oil for greasing the pan
Instructions
- Rinse the raw rice thoroughly, then soak in water for 4 hours.
- Drain and blend the soaked rice with the cooked rice, yeast, sugar, and 60 ml water until smooth.
- Pour the batter into a large bowl. Add coconut milk and salt. Mix well.
- Cover and ferment at room temperature for 8–12 hours, or overnight, until the batter is bubbly and slightly risen.
- The consistency should be like pancake batter—slightly thick but pourable. Add a bit more water if needed (up to 20 ml).
- Heat a small non-stick wok or hopper pan over medium heat. Lightly grease with oil.
- Pour in about 80 ml (1/3 cup) of batter. Quickly swirl the pan to coat the sides thinly, letting the rest pool in the center.
- Cover with a lid and steam-cook for 2–3 minutes, until the edges are crisp and the center is just set.
- Gently remove and serve warm. Repeat for remaining batter.