What are traditional Sri Lankan hoppers (Appa) made of?

Traditional Sri Lankan hoppers are made from this kind of fermented batter, made with rice flour and fresh coconut milk, plus a pinch of sugar and yeast or palm toddy. The whole mix gets cooked in a small, bowl-shaped pan that really moulds the hopper so it shows that signature look.

During cooking, you get this dual texture thing that feels different at each spot: The middle bottom collects a little more and turns thick, spongy, and soft, while the higher sides crisp up into a delicate thin crust that feels like a light wafer. People usually eat them while still hot from the stove, for breakfast or even dinner, and they tend to pile on spicy sambols (for example, Lunu Miris) or thick, rich curries. A common variation is the “egg hopper”, where you crack a whole egg right into the centre and let it cook along with the batter.