Sweet Hopper (Pani Appa / Seeni Appa) – Sri Lankan Delicacy-by Kalani-eLanka

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:

• 2 cups rice flour

• 1 tsp instant yeast (or 2 tbsp palm toddy if traditional)

• 1 tbsp sugar

• ½ tsp salt

• 1½ cups lukewarm water (adjust as needed)

• ½ cup thick coconut milk

For the sweetening:

• ½ to ¾ cup kithul treacle (or jaggery syrup / palm syrup)

• Optional: Grated coconut, cardamom powder (for extra flavor)

Instructions:

Step 1: Prepare the Batter

1. In a large bowl, mix rice flour, sugar, yeast, and salt.

2. Gradually add lukewarm water while stirring until a thick, smooth batter forms.

3. Cover and let it ferment for about 6–8 hours or overnight (until bubbly).

Step 2: Add Coconut Milk

4. After fermentation, add thick coconut milk to the batter and mix well.

5. Let it rest for another 15–30 minutes.

Step 3: Sweetening the Batter

6. Add kithul treacle to the batter and gently fold it in. The amount depends on your sweetness preference.

7. Optionally, add a pinch of cardamom powder or grated coconut for a fragrant taste.

Step 4: Cook the Sweet Hoppers

8. Heat a hopper pan or small non-stick wok over medium heat.

9. Lightly oil the pan and pour a ladleful of the sweet batter in.

10. Swirl the pan quickly to spread the batter into a thin circle, allowing some to pool in the center.

11. 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:

• Serve warm or at room temperature.

• You can drizzle extra treacle on top or add banana slices for a richer snack.

• Perfect for tea time or as a light dessert after a Sri Lankan meal.

 Tips:

• Traditional Pani Appa uses palm toddy instead of yeast for fermentation.

• If treacle is unavailable, substitute with brown sugar syrup or diluted jaggery.

• For extra richness, mix some crushed cashew nuts into the batter.

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