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Sri Lankan Hoppers (Appam) (Sri Lankan Fermented Rice Flour Pancakes)
Traditional breakfast dish from Sri Lanka, often served with a variety of curries and sambals.
Ingredients
Batter
- 2 cups fermented rice flour
- 1 cup water
Cooking Oil
- 2 tablespoons vegetable oil
Fillings (optional)
- 1/4 cup melted butter or coconut oil
- 1/4 cup chopped scallions
- 1/4 cup crumbled cheese (such as grated coconut or feta)
Sambals and Curries
- See individual recipes for sambal and curry ingredients
Hoppers Sauce (optional)
Mix the following:
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon grated ginger
Recipe Steps
1. Preparing the Batter
Combine fermented rice flour and water in a large bowl, mixing until smooth and free of lumps.
2. Heating the Cooking Oil
Heat vegetable oil in a non-stick skillet or appam pan over medium heat.
3. Pouring the Batter
Pour small amounts (about 1/4 cup) of batter into the hot cooking oil, tilting to evenly coat the bottom of the pan.
4. Forming Hoppers
Use a spatula to shape each batter portion into a round, thin pancake. Cook for about 2-3 minutes or until bubbles appear on the surface and edges start to dry.
5. Flipping and Cooking
Flip hoppers over and cook for another minute or until golden brown.
6. Serving with Fillings and Sambals
Serve hot with melted butter, chopped scallions, crumbled cheese, sambals, and curries of your choice.
Optional: Variations
- To add extra flavor, sprinkle a pinch of salt or curry powder on the hoppers before serving.
- For an extra crispy bottom, cook hoppers in a non-stick skillet with a small amount of oil until golden brown.