Discover the delightful taste of Sri Lankan Hoppers, a traditional dish with crispy edges and a soft center. Perfectly paired with curry and sambal, these hoppers are a must-try for anyone looking to explore Sri Lankan cuisine.
Ingredients
- 2 cups rice flour
- 1/2 cup cooked rice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup lukewarm water
- 1 teaspoon active dry yeast
- Oil, for greasing the pan
Instructions
- Prepare the Yeast: In a small bowl, dissolve the sugar in 1/4 cup of lukewarm water. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until frothy.
- Blend the Rice: In a blender, combine the cooked rice and coconut milk. Blend until smooth.
- Mix the Batter: In a large mixing bowl, combine the rice flour, blended rice mixture, yeast mixture, salt, and baking soda. Gradually add the water, mixing until you have a smooth batter. The consistency should be similar to pancake batter.
- Ferment the Batter: Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 2-3 hours, or until it has doubled in size and is bubbly.
- Cook the Hoppers: Heat a small non-stick pan or a traditional hopper pan over medium heat. Lightly grease the pan with oil.
- Pour the Batter: Pour a ladleful of batter into the pan, swirling it around to coat the sides thinly, with a thicker layer at the bottom.
- Cover and Cook: Cover the pan with a lid and cook for about 2-3 minutes, or until the edges are golden and the center is cooked through.
- Serve: Carefully remove the hopper from the pan and serve hot with your choice of curry or sambal.
Enjoy your delicious Sri Lankan Hoppers!
