Hoppers: A crispy-edged Breakfast Crepe

The morning air is filled with the aroma of fermented rice flour batter sizzling in a hot pan. The center remains soft and fluffy while the golden edges crisp up like lace. These are hoppers, the famous bowl-shaped pancakes from Sri Lanka that transform simple ingredients into a memorable dish. 

What Makes It Special

Hoppers, which are made with rice flour, coconut milk, and a little yeast, have a distinct texture that is soft in the center and crispy on the outside. When an egg, spicy sambal, or some Kitul treacle is placed in the middle, the magic is multiplied. Plain hoppers are delicious on their own as well.

A Bite of History

Although they have South Indian roots, hoppers have become uniquely Sri Lankan with the passage of time. Originally a common street food, they are now offered everywhere, particularly for breakfast or dinner, from upscale restaurants to roadside stands.

Where to Experience It

Hoppers, which are frequently made to order, can be found sizzling on street corners in any Sri Lankan city or village. With countless combos, hopper nights at neighborhood eateries are well-liked. Traditional curved pans are still used by home cooks to prepare them over open flames.

How Locals Enjoy It

Known by locals as "Aappa", (aaarp-pur), Hoppers can be eaten for breakfast or dinner and are often served with curry, thick red sambols, or even sugar for sweetness. There are more varieties like egg hoppers, milk hoppers, and cheese hoppers. They're also a popular gathering food and a weekend treat.

Best Time to Enjoy

It tastes best straight out of the pan, particularly in the morning or evening. Sunday mornings in local homes wouldn't be complete without hoppers. The roadside stands and restaurants frequently appear with hoppers after 5 PM.

If you are looking for something close to home but yet uniquely Sri Lankan, hoppers should be written at the top of your list.