Sri Lanka best hopper types explained - what are the varieties?
3 Answers from travellers
(1) Plain hopper (appa) - bowl-shaped rice flour + coconut milk pancake, crispy edges, soft center. Served with pol sambol + kiri hodi. (2) Egg hopper - plain hopper with a raw egg cracked into center as it cooks, then covered. Egg semi-poaches inside. Best breakfast. (3) String hopper (idiyappam) - fine rice noodle nests, steamed, served with dhal + coconut sambol + gravy curry. (4) Milk hopper - plain hopper with sweetened coconut milk poured into center. Dessert-like. (5) Honey hopper - sweetened with kithul palm syrup. Regional. Also: pittu (rice + coconut steamed cylinder) is often grouped with hoppers but different technique.
Egg hopper is the crown jewel. Get at a busy morning kade fresh (5:30-8am). Bad if reheated. Combine with fresh dhal + pol sambol + a splash of lunu miris. Add sugar for a Sri Lankan-style breakfast. Life-changing.
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