MY SRI LANKASri Lankan hoppers, also known as "appa" is a unique and popular dish in Sri Lankan cuisine. They are bowl-shaped pancakes made from a fermented batter primarily consisting of rice flour and coconut milk.
To make hoppers, a special pan called an "appa chatti" or "appachatti" is used. This pan has a small, rounded bowl shape with a thin bottom. Traditionally, it's made of metal, but nowadays, non-stick versions are also available.
The batter for hoppers is made by mixing rice flour, coconut milk, yeast, sugar, and a pinch of salt. The mixture is left to ferment for several hours or overnight, allowing it to develop a slightly sour taste. When ready to cook, the batter is poured into the appa chatti, and the pan is swirled to evenly coat the surface. The pan is then covered and cooked over low to medium heat until the edges of the hopper are crispy, while the center remains soft and slightly spongy.
Hoppers can be served in various ways:
Plain Hoppers: Served as they are, often as a breakfast or dinner dish, accompanied by a spicy sambol or curry.
Egg Hoppers (Biththara Appa): An egg is cracked into the center of the hopper just before it finishes cooking, creating a delicious variation where the egg is cooked inside the hopper.
Milk Hoppers (Kiri Appa): A sweet variation where the hopper is cooked with a mixture of coconut milk and sugar, resulting in a slightly sweet and creamy flavor.
Sweet Hoppers : The batter is often flavored with ingredients like coconut, jaggery (palm sugar), or cardamom for sweetness, or with salt and spices for savory versions. It's then left to ferment for several hours or overnight, which enhances the flavor and texture of the appam.
Sri Lankan hoppers are enjoyed throughout the day, from breakfast to dinner, and are often served with a variety of accompaniments such as sambols, curries, or even just a sprinkle of sugar. They're a delicious and versatile part of Sri Lankan culinary tradition.
