Similar to Indian appams, Hoppers ($5/ plain, $7/ egg) are the ultimate Sri Lankan staple. Made from a fermented batter of rice and coconut milk, their rendition of the thin, bowl-shaped pancakes was really toothsome. I don’t generally like appam as I am not fond of the soft, spongey, tangy, kueh-like center but theirs were incredible! The Egg Hoppers were even better with the savouriness of the yolk.