Sri Lankan cuisine is marked by several historical, cultural, and geographical factors. Overlapping with Indian, Indonesian, and Dutch cuisines, Sri Lankan cuisine is not for the timid eater: fiery curries, sweet caramelized onions in seeni sambal ( onion relish), powerful flavors that are foiled by light, flaky Appam or hoppers. Appams are soft, lacy bowl-shaped thin pancakes made from fermented rice and coconut milk, and are frequently eaten for dinner and breakfast. On their own, appams are fairly neutral and are perfect to balance out the spicy condiments and flavor kadala( chickpea) curries. However, over the years, the appam has been reinvented to pair with different condiments and spread across different cultures. Egg Hoppers, which have the egg is broken into the appam as it cooks, honey hoppers, which are cooked with palm treacle and jaggery, and Kallappam, in which kallu is added to the fresh batter to kickstart fermentation, are just some of the variations. The cultural variations are also aplenty reaching from Sri Lanka to Vietnam.
This versatile dish has received special interest from the fitness world as dieticians modify this delicious dish to make it vegan and gluten-free.
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