Dish
Pani appa
Pani appa is a popular snack in Sri Lanka that is often eaten for breakfast or as a snack. The snack is made by fermenting a batter of rice flour and coconut milk overnight and then cooking it in a special pan that creates a crispy, bowl-shaped snack. The snack is often served with a spicy chutney made with chili peppers, onions, and lime juice.
Origins and history
Pani appa originated in Sri Lanka and is a popular snack in many South Asian countries. The snack is said to have been created by Tamil immigrants who brought the recipe with them to Sri Lanka. The snack is now a staple in many Sri Lankan households and is often sold by street vendors.
Dietary considerations
Vegetarian, Gluten-free
Variations
There are many variations of Pani appa, including adding different spices or vegetables to the batter. Some recipes also call for the addition of coconut flakes or jaggery to the batter.
Presentation and garnishing
Pani appa is often served in a small bowl or on a plate and is garnished with fresh herbs or sliced chili peppers.
Tips & Tricks
When fermenting the batter, be sure to keep it in a warm place. This will help the batter to ferment properly.
Side-dishes
Pani appa is often served with a spicy chutney made with chili peppers, onions, and lime juice.
Drink pairings
The snack pairs well with a cup of hot tea or a cold beer.
Delicious Pani appa recipes
More dishes from this category... Browse all »
Aamras
Indian cuisine
Aasmi
Indian cuisine
Agra petha
Indian cuisine
Aiyùbīng
Taiwanese cuisine
Ajdnek
Slovenian cuisine
Akafuku
Japanese cuisine
Akanés
Greek cuisine
Akumaki
Japanese cuisine
More cuisines from this region...
Afghan cuisine
Spicy, Savory, Slightly sweet
Bangladeshi cuisine
Spicy, Savory, Slightly sweet
Bhutanese cuisine
Spicy, Flavorful, Tangy, Savory, Umami
Hazaragi cuisine
Hearty, Aromatic, Savory, Spicy
Maldivian cuisine
Seafood, Aromatic, Savory, Spicy
Nepalese cuisine
Hearty, Savory, Spicy, Aromatic
Sylheti cuisine
Spicy, Flavorful, Aromatic