Hoppers are a cornerstone of Sri Lankan cuisine, beloved for their unique bowl shape and delightful texture—crisp edges giving way to a soft, spongy centre. At Sanni18, our chefs master this art, crafting them tableside from a fermented batter of rice flour and coconut milk, a tradition rooted in the bustling streets of Colombo. Often enjoyed at breakfast, hoppers pair beautifully with pol sambol (coconut relish), lunu miris (spicy onion mix), or our rich curries. The process begins with soaking short-grain rice, grinding it with coconut milk, and letting it ferment for hours to develop that signature tangy flavour.
Want to try at home?
Start with 1 cup rice flour, ½ cup coconut milk, a pinch of yeast, and a teaspoon of sugar. Mix into a thick batter, ferment overnight in a warm spot, then cook in a small non-stick pan or wok, swirling the batter to form the bowl shape. Heat over medium, cover, and cook for 2-3 minutes until crispy. Serve with a dollop of sambol or curry from our take-away packs!
Share your hopper-making adventure with us—tag your photos for a chance to be featured on our page. Which topping do you love most?
