In Sri Lanka, appams are typically known by what English name?

In Sri Lanka, appams are typically known by what English name? In Sri Lanka, appams are typically known in English as hoppers.

Appam is a thin, bowl-shaped pancake made from fermented rice batter and coconut milk. It is cooked in a deep, rounded pan called an appachatti, which leaves the center thicker and softer while the edges become thin and crisp. In Sri Lanka, the dish is commonly called a hopper in English.

Hoppers may be eaten for breakfast or dinner, often with coconut sambol, curry, or other spicy accompaniments. An egg hopper adds an egg to the center while the batter cooks. Sweet versions and regional variations also exist, but the basic fermented rice pancake remains the foundation.

The word appam is also widely used in South India, especially in Kerala and Tamil Nadu, so “hoppers” is particularly useful as the English name associated with Sri Lankan usage. It should not be confused with string hoppers, which are made from rice-flour noodles pressed into strands and steamed.

Appam has a long South Indian and Sri Lankan culinary history. Its fermentation gives the batter a lightly tangy flavor and helps produce the contrast between the crisp rim and tender middle.