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RecipesSri Lankan Hoppers (Appa)
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Documented recipe

Sri Lankan Hoppers (Appa)

Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.

These plain hoppers, known as appa, are made with fermented rice-flour batter and coconut milk, then cooked in a small, deep pan. This version uses dried yeast: let the batter ferment until bubbly, then cook the hoppers one at a time to create their characteristic thin edges.

· Published on

Total time565 min
DifficultyIntermediate
servings4
Sri Lankan Hoppers (Appa)
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Mix the initial batter

    In a bowl, mix the rice flour, instant dried yeast and 1 teaspoon of sugar. Add 220 ml of the warm water and stir to make a thick, smooth paste.

    15 min
  2. 02

    Ferment

    Cover the bowl and leave the batter to ferment in a warm place for 8 to 12 hours. Wait until it has risen, shows bubbles and smells gently sour.

    720 min
  3. 03

    Finish the batter

    Stir the coconut milk, the remaining teaspoon of sugar and the salt into the batter. Add some of the reserved water gradually only if needed, until the batter has a consistency similar to pouring cream.

    5 min
  4. 04

    Rest the batter

    Cover the batter again and leave it to rest for 30 minutes before cooking.

    30 min
  5. 05

    Cook the hoppers

    Heat a small, deep pan over medium heat and lightly grease it with some of the oil. Pour in about 60 ml of batter and immediately swirl the pan to coat the sides thinly, leaving more batter in the centre. Cover and cook each hopper for 2 to 3 minutes. Loosen it with a thin spatula and grease the pan again before repeating.

    40 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  3. Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
  4. Temperatura de conservación de alimentos: tabla completa por producto anukys.com/temperatura-conervacion-alimentos/
  5. Colegio de veterinarios de Castellón [covcs.es] | Seguridad alimentaria covcs.es/page/35/seguridad-alimentaria
  6. Shaping the Future of Food Safety, Together - EFSA www.efsa.europa.eu/sites/default/files/20150914b_EFSAJournal-Supplement_web.pdf
  7. La Cocina de Carolina: Receta auténtica Hoppers de Sri Lanka www.lacocinadecarolina.com/2025/08/receta-autentica-hoppers-de-sri-lanka.html
  8. - YouTube www.youtube.com/watch?v=4Lpxq2nbgAQ&xstg=CAMSBhUDze3xHw%3D%3D
  9. Hoppers Recipe | ආප්ප Sri Lankan Style - Rasa Padhama rasapadhama.lk/hoppers/
  10. The Complete Guide to Sri Lankan Hoppers - Experience Travel Group www.experiencetravelgroup.com/blog/sri-lankan-hoppers
  11. Hoppers (Sri Lankan Fermented Rice and Coconut Pancakes) bakinghermann.com/hoppers-sri-lankan-fermented-rice-and-coconut-pancakes/
  12. Receta de hoppers y hoppers de huevo | Lakpura www.lakpura.com/es/pages/hoppers?srsltid=AU7gw4US5VV-lJyeDFwdP57wRoSHvtNY3AeH-nri-4aagIM8HA_…
  13. Sri Lankan Egg Hoppers www.australianeggs.org.au/recipes-and-cooking/egg-hoppers
  14. Cómo Utilizar tu Túper para conservar alimentos de forma segura manipulador-alimentos.net/como-usar-tuper-alimentos/

State: Published after documentary validation; no “Tested” label is shown.

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