Kitchen Recipe Collection
Crispy Sri Lankan Egg Hoppers (Appa)
Bowl-shaped crispy fermented rice flour and coconut milk pancakes with a perfectly set egg in the center — the king of Sri Lankan breakfasts.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- rice flour
- coconut milk
- instant yeast
- sugar
- salt
- eggs
- coconut sambol
Equipment
- Hopper pan (Appa pan)
- Ladle
- Mixing bowl
- Lid
Instructions
- 1
Make the Batter
Mix rice flour, a pinch of sugar, yeast, and warm coconut milk into a smooth batter. Cover and let ferment for at least 1 hour until slightly bubbly.
- 2
Season Batter
After fermenting, add salt and a little more coconut milk to achieve a thin, pourable consistency.
- 3
Heat Hopper Pan
Heat the hopper pan over medium-high heat. Grease lightly with oil.
- 4
Cook the Hopper
Pour a ladle of batter into the hot pan. Quickly swirl the pan to coat the sides in a thin layer while keeping a pool of batter in the center.
- 5
Add the Egg
Crack one egg into the center pool. Cover with a lid and cook until the egg white is set but the yolk is still slightly runny. Serve immediately with coconut sambol.
Cooking Tips
- The swirling technique is the most important step — do it fast and confidently right after pouring the batter.
- The pan must be very hot for the edges to become crispy while the center stays soft.
- A well-seasoned, dedicated hopper pan gives the best non-stick results.
Variations
- Plain Hopper: Skip the egg and cook with just the batter for a sweet or savory snack.
- Milk Hopper: Add a spoonful of sweetened condensed milk to the center instead of an egg.
Chef's Notes & Storage
- Longer fermentation (overnight in the fridge) develops a deeper, more complex sour flavor in the batter.
- Storage: The batter can be stored in the fridge for up to 2 days. Cook fresh hoppers as needed.
Nutrition Estimate
280 calories · 9g protein · 38g carbs · 12g fat · 1g fiber per serving
