The South Indian states of Kerala and Tamil Nadu share not just geographical and historical similarity, but also their culinary heritage with the island nation of Sri Lanka. This has led to the evolution of two distinct food cultures both drawing on coconuts, rice and spices as their main stay. What is called ‘appam’ in South India takes on the name ‘hopper’ in Sri Lanka. Visually, both look similar though hoppers tend to be slightly taller. The preparation process is similar, involving a deft twirling of the pan to spread out the batter to form an intricate crispy lace wall, all the while retaining a soft mound in the center. If one is to add an egg to the center it becomes an egg hopper which can be paired with coconut chutney like sambol or lunumiris (dried red chili, onion, lemon juice and salt). While the appams in Kerala are culturally linked to the Syrian Christian kitchens and their stoneware appam chatti, Sri Lankan hoppers are prepared in a thachchiya.

• Pre-seasoned  with 100% vegetable oil formula and ready for immediate use.
• Wash with dish soap and keep it dry.