Hoppers Recipe
Traditional Sri Lankan hoppers are bowl-shaped pancakes made from fermented rice flour and coconut milk. They are crisp on the edges with a soft, spongy center, perfect for serving with curries and sambols.
Equipment
- Hopper pan (or small wok)
- Mixing bowl
- Whisk
- Ladle
Ingredients
- 2 cups rice flour
- 1 cup coconut milk
- 1 tsp sugar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp yeast
- 1 cup water (adjust as needed for consistency)
- Oil (for greasing the pan)
Instructions
- Prepare the batter: In a large bowl, mix rice flour, yeast, sugar, and salt.
- Add wet ingredients: Gradually whisk in coconut milk and water until you achieve a smooth batter.
- Ferment: Cover the batter with a clean cloth and let it ferment in a warm place for 8 to 12 hours.
- Preheat the pan: Heat the hopper pan on medium heat and lightly grease with oil.
- Cook the hoppers: Pour a ladleful of batter into the center of the pan, swirl it to coat the sides, and cover with a lid. Cook for 3 to 5 minutes until the edges are crispy and the center is cooked through.
- Serve: Serve immediately with curry or sambol of your choice.
Notes
- For egg hoppers, crack an egg into the center of the hopper before covering the pan with a lid.
- Add a pinch of turmeric for a golden hue and a slightly earthy flavor.
