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Hoppers (ආප්ප)

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Hoppers (ආප්ප)

Category Servings Total timeSpice level Kids friendly
Breakfast / Dinner8 – 10 hoppers✅

Sri Lankan hoppers (ආප්ප) with crispy edges, soft centres, and a light coconut rich fermented flavour.

The Soul of Hoppers

Hoppers, known locally as appa (ආප්ප), are one of Sri Lanka’s most iconic and beloved dishes, soft, bowl shaped with crisp edges and a soft, lacy centre. Made from a naturally fermented rice batter enriched with coconut milk, hoppers are deeply rooted in Sri Lankan food culture and enjoyed across all communities.

The magic of hoppers lies in their contrast of texture: crisp, golden edges giving way to a soft, airy middle. Lightly tangy from fermentation and subtly rich from coconut milk, they pair effortlessly with both sweet and savoury accompaniments.

Served at breakfast, dinner or special gatherings, hoppers are as versatile as they are comforting. From simple plain hoppers to egg, milk and sweet variations, they continue to evolve while staying true to tradition.

Ingredients

  • 2 cups raw rice
  • ½ cup cooked rice
  • 1 cup thick coconut milk
  • ½ tsp yeast (or natural fermentation)
  • 1 ½ tsp sugar
  • Salt, to taste
  • Water, as needed

Making It Kid Friendly

Hoppers are naturally kid friendly.

For children:

  • Serve plain or with egg
  • Add milk hopper version for softer taste
  • Avoid spicy toppings

Method

  1. Soak raw rice for 4 – 6 hours.
  2. Grind soaked rice with cooked rice and coconut milk into a smooth batter.
  3. Add yeast and sugar, mix well and leave to ferment overnight (8 – 10 hours).
  4. Add salt and adjust consistency with water to a slightly thin batter.
  5. Heat a hopper pan (appa chatti) and lightly grease.
  6. Pour a ladle of batter, swirl to coat the sides.
  7. Cover and cook for 2 – 3 minutes until edges are crisp and centre is soft.
  8. Serve hot.

To Serve

Saman sambol

Lunu miris

Coconut sambol

Chicken curry

Dhaal curry

Hopper Variations

Egg HoppersMilk HoppersHoney / Sweet HoppersCheese Hoppers
6.1. After pouring batter, crack 1 egg into centre
6.2. Sprinkle salt + pepper		Do NOT swirl fully thin, Keep slightly thicker base
6.1. Add 2 – 3 tbsp thick coconut milk into centre after pouring batter		4.1. Add extra caramelized sugar Syrup (1 – 2 tbsp) OR Drizzle kithul treacle to batter6.1. Sprinkle grated cheese into centre after pouring batter
6.2. Sprinkle black pepper or chooped green chilli

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