Hoppers Recipe
Hoppers are a preparation of rice that is sriLankan in origin. Cooked with rice flour, coconut milk, yeast and egg, the hoppers are falt and pancake like and are served with seeni sambol, a flavorful paste or chutney like accompaniment.
Ingredients
500 gm rice flour
200 ml coconut milk
5 gm salt
10 gm yeast
Directions
Mix salt with rice flour.
Add coconut milk and yeast mixture to rice flour and make a fine batter.
Keep aside for 35-40 minutes.
Heat a round bottomed pan, a well-seasoned kadai, or a non stick kadai.
Add a little oil and pour a ladle of batter on the hot pan.
Spread it all over the pan by tilting the pan.
Cover with lid and cook for a minute.
At this point you could also break an egg into the hopper.
Continue cooking till the underside is golden brown and the top is cooked.
Remove from pan and serve hot with seeni sambol.
Add coconut milk and yeast mixture to rice flour and make a fine batter.
Keep aside for 35-40 minutes.
Heat a round bottomed pan, a well-seasoned kadai, or a non stick kadai.
Add a little oil and pour a ladle of batter on the hot pan.
Spread it all over the pan by tilting the pan.
Cover with lid and cook for a minute.
At this point you could also break an egg into the hopper.
Continue cooking till the underside is golden brown and the top is cooked.
Remove from pan and serve hot with seeni sambol.
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