Sri Lankan hoppers, also known as "appa" or "hoppers," are a quintessential and iconic dish in Sri Lankan cuisine. These bowl-shaped, crispy-edged, and slightly spongy pancakes are enjoyed throughout the country, from breakfast tables to street food stalls. Sri Lankan hoppers are a testament to the rich culinary heritage and diverse flavors of the island nation. The batter for Sri Lankan hoppers is typically made from a combination of rice flour, coconut milk, a pinch of sugar, and yeast. It is allowed to ferment for a few hours, resulting in the characteristic tangy taste. To cook hoppers, a special pan known as an "appachatti" is used. A small amount of batter is poured into the pan, swirled around to create the bowl shape, and milk is poured with butter or egg spread, half boiled inside. It is then covered to cook until the edges are crispy and the center is set but still slightly soft.
