During my recent trip to Sri Lanka, I had the opportunity of tasting one of the most unique and delicious Sri Lankan dishes - Sri Lankan Hoppers. I was instantly drawn to its bowl-shape, crispy edges, and soft, spongy center. It was like nothing I had ever tasted before.
I learned that Sri Lankan cuisine is a beautiful blend of flavors, inspired by centuries of trade, migration, and cultural interactions. The Sri Lankan Hoppers are one of the country's many culinary treasures. The batter is made using fermented rice flour and coconut milk, which is then mixed with yeast, sugar, and salt. It is then left to ferment overnight to give it a tangy flavor and airy texture.
The batter is poured into a special pan called an appachatti, which is shaped like a small wok with a very rounded bottom. The pan is lightly greased with oil, and a scoopful of batter is swirled around to coat the sides and bottom, leaving the center thicker. Hoppers can be cooked plain or with additional toppings such as eggs, onions, or chilies.
I had tried the egg hoppers, where a whole egg is cracked into the center of the batter before cooking. It was a delightful combination of flavors and textures. I also had the chance to taste the string hoppers, which are extruded into thin noodles and steamed into nest-like structures.
The hoppers were served hot off the pan, accompanied by an array of flavorful side dishes such as coconut sambol (a spicy coconut chutney), dhal curry, chicken or fish curry, or seeni sambol (caramelized onion chutney). The combination of crispy edges and soft, fluffy centers paired perfectly with the rich and aromatic flavors of the side dishes.
Apart from being a delicious culinary experience, Sri Lankan hoppers also reflect the country's rich heritage and cultural diversity. I enjoyed them as a simple breakfast and the experience was memorable. I can't wait to go back to Sri Lanka and try more of its delicious cuisine.
 | Riddhima Bora, X-F, FAIPS-DPS |