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Sri Lankan Hoppers pancakes served
Traditional Sri Lankan rice flour hoppers served plain

Sri Lankan hoppers

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Hoppers (or Appam) is an iconic South Indian and Sri Lankan dish visually resembling a bowl. The batter base is fermented rice flour and coconut milk, giving it a slightly sour, yeasty taste. Thanks to the special curved pan (wok-like), the centre is soft and thick (like a sponge), while the edges are paper-thin and crisp.
🕒 Prep Time 3 hrs
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Hopper pan (or small wok/deep frying pan)
  • Lid
  • Mixing bowl

Instructions

1 ✓

Bloom the yeast with sugar in lukewarm water (approx. 10 mins).

Tip: Yeast fungi feed on sugar and produce carbon dioxide (bubbles).
2 ✓

Mix the rice flour with salt, add the yeasty water and coconut milk. Mix until smooth.

Tip: The fat content of coconut milk provides richness and aids browning.
3 ✓

Let the batter rise in a warm place for at least 2-3 hours (but overnight is best).

Tip: Long fermentation develops the characteristic slightly sour taste and honeycomb structure.
4 ✓

Heat the hopper pan, grease thinly with oil. Pour in a ladle of batter.

Tip: The pan should be hot so the edges cook immediately.
5 ✓

Swirl the pan so the batter coats the sides (this will be the crispy part), and the rest flows back to the centre (this will be the soft part).

Tip: Work quickly before the batter sets.
6 ✓

Cover and cook for 2-3 minutes until the edges start to brown and the centre is cooked through.

Tip: The steam cooks the centre, don't lift the lid!
7 ✓

Remove carefully (the edges are fragile!).

Recipe FAQ

Why don't the edges rise?
You haven't 'seasoned' the pan enough, or it wasn't hot enough. The batter must immediately stick to the hot sides.

Ingredients

  • 200 g Rice flour
  • 250 ml Coconut milk (canned or thick)
  • 150 ml Lukewarm water
  • 5 g Dry yeast
  • 10 g Sugar
  • 1 pinch Salt
  • 10 ml Oil (for greasing)