Sweet Hopper (Pani Appa / Seeni Appa) – Sri Lankan Delicacy-by Kalani-eLanka
Sweet hoppers, known as Pani Appa or Seeni Appa in Sinhala, are a delightful Sri Lankan traditional food made with fermented rice flour and sweetened with kithul treacle (jaggery syrup). With their soft, slightly chewy texture and rich caramel flavor, these hoppers are a favorite during tea time or festive occasions.
Ingredients:
For the batter:
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2 cups rice flour
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1 tsp instant yeast (or 2 tbsp palm toddy if traditional)
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1 tbsp sugar
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½ tsp salt
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1½ cups lukewarm water (adjust as needed)
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½ cup thick coconut milk
For the sweetening:
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½ to ¾ cup kithul treacle (or jaggery syrup / palm syrup)
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Optional: Grated coconut, cardamom powder (for extra flavor)
Instructions:
Step 1: Prepare the Batter
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In a large bowl, mix rice flour, sugar, yeast, and salt.
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Gradually add lukewarm water while stirring until a thick, smooth batter forms.
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Cover and let it ferment for about 6–8 hours or overnight (until bubbly).
Step 2: Add Coconut Milk
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After fermentation, add thick coconut milk to the batter and mix well.
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Let it rest for another 15–30 minutes.
Step 3: Sweetening the Batter
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Add kithul treacle to the batter and gently fold it in. The amount depends on your sweetness preference.
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Optionally, add a pinch of cardamom powder or grated coconut for a fragrant taste.
Step 4: Cook the Sweet Hoppers
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Heat a hopper pan or small non-stick wok over medium heat.
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Lightly oil the pan and pour a ladleful of the sweet batter in.
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Swirl the pan quickly to spread the batter into a thin circle, allowing some to pool in the center.
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Cover with a lid and cook for 2–3 minutes, until the edges are golden and crispy and the center is cooked.
Do not flip the hopper.
Serving Suggestions:
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Serve warm or at room temperature.
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You can drizzle extra treacle on top or add banana slices for a richer snack.
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Perfect for tea time or as a light dessert after a Sri Lankan meal.
Tips:
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Traditional Pani Appa uses palm toddy instead of yeast for fermentation.
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If treacle is unavailable, substitute with brown sugar syrup or diluted jaggery.
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For extra richness, mix some crushed cashew nuts into the batter.
