Hoppers
Hoppers are a traditional Sri Lankan dish made from rice flour and coconut milk. The dish originally comes from South India, but it became truly popular in Sri Lanka. One of the special features of Hoppers is that the edges are crispy, while the middle remains soft and airy. They are often eaten for breakfast or dinner, and can be prepared in different versions, such as egg or spicy versions. It can be a perfect dish for an exotic breakfast or a light dinner. The secret to perfect Hoppers is properly fermented dough and baking at the correct temperature, which ensures the desired texture and taste.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy.
2
In a large bowl, whisk together the rice flour, baking powder, and salt.
3
Add the yeast mixture and coconut milk to the dry ingredients, and stir until smooth.
4
Let the batter rest at room temperature for 2-3 hours to allow it to ferment slightly.
5
Heat a hopper pan or a small, deep skillet over medium heat and grease it with a little oil or ghee.
6
Pour a ladleful of batter into the pan, then quickly swirl it around to spread it thinly towards the edges, leaving the center thicker.
7
Cover the pan and cook for 2-3 minutes, until the edges are crispy and the center is set.
8
If you want egg hoppers, crack an egg into the center, then cover and cook for another 2 minutes, or until the egg is set.
9
Remove from the pan and serve fresh with chutney or curry.
