World Cuisines

Hoppers (Appa)

Sri Lanka

The bowl-shaped crepe of the south coast: a fermented rice-flour batter swirled in a small wok into a lacy, crisp-edged bowl with a soft centre — often with an egg cracked in. Ingredients: rice flour, coconut milk, yeast or toddy, sugar, salt; egg (for egg hoppers), sambols and curries to serve.

What it is

The bowl-shaped crepe of the south coast: a fermented rice-flour batter swirled in a small wok into a lacy, crisp-edged bowl with a soft centre — often with an egg cracked in. Ingredients: rice flour, coconut milk, yeast or toddy, sugar, salt; egg (for egg hoppers), sambols and curries to serve. Recipe: 1) Ferment the batter overnight until bubbly and tangy. 2) Heat the hopper pan; pour batter and swirl to coat. 3) Cover; cook until edges crisp and centre sets. 4) For egg hoppers, crack an egg into the centre before covering. Serve: for breakfast or dinner with lunu miris onion sambol and curries. Flavor: tangy, coconutty, crisp-soft contrast. History: hoppers descend from South Indian appam, carried across the Palk Strait and made Sri Lanka's own; the egg hopper is the island's favourite order. See also: Kottu Roti, Lamprais.

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