Hoppers, a beloved Sri Lankan dish, are bowl-shaped pancakes made with a fermented batter. They are crispy around the edges and soft in the center, perfect for breakfast or dinner.
Ingredients for Hoppers Batter:
- Rice flour - 2 cups
- Coconut milk - 1 cup (thick) + 1 cup (thin)
- Sugar - 1 tsp
- Salt - 1 tsp
- Yeast - 1 tsp (active dry yeast)
- Warm water - ¼ cup (for yeast activation)
- Cooked rice - 2 tbsp (optional, for extra softness)
Instructions:
Activate the yeast:
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
Prepare the batter:
- In a large mixing bowl, combine rice flour, salt, and cooked rice (if using).
- Add the activated yeast mixture to the bowl.
- Gradually mix in coconut milk (start with the thick one) to form a smooth batter. Use your hand or a whisk to ensure there are no lumps.
Ferment the batter:
- Cover the bowl with a clean cloth or plastic wrap.
- Leave it in a warm place to ferment for 6–8 hours or overnight until the batter doubles in size and develops a slight sour aroma.
Adjust consistency:
- Before cooking, add the thin coconut milk to the fermented batter and mix well. The batter should have a thin, pouring consistency, like pancake batter.
Cook the hoppers:
- Heat a hopper pan (small wok-shaped pan) over medium heat. Lightly grease it with oil.
- Pour a ladleful of batter into the pan and immediately swirl it around to coat the sides, forming a thin layer. The excess batter will settle at the center.
- Cover the pan with a lid and cook for 2–3 minutes until the edges are crispy and the center is cooked.
Serve:
- Remove the hopper from the pan and serve hot with lunu sambol, dhal curry, or coconut sambol.
Variations:
- Egg Hoppers: After swirling the batter, crack an egg into the center before covering the pan. Cook until the egg is set.
- Sweet Hoppers: Sprinkle sugar and drizzle coconut milk into the center before covering the pan.
Enjoy your crispy and delicious Sri Lankan hoppers! 🌴🥥