A bowl-shaped fermented rice-and-coconut-milk pancake -- crispy lace-thin edges, soft spongy center, with a fried egg cooked into the middle. Traditionally a dinner dish in Sri Lanka, though many travelers now seek it for breakfast too. Served with coconut sambol and chili sauce.
Rumored to have some of the best hoppers in Colombo, with a genuinely nostalgic ambience as one of the city's longest-running eateries.
The Lagoon is famous specifically for egg hoppers. Grand Oriental Hotel on York Street runs a Friday and Saturday hoppers night, buffet-style, if you want to sample several varieties at once.
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