Hoppers make a great combination with South Indian and Sri Lankan curries, forming an integral part of the local cuisine. Hoppers come in different varieties and appear differently depending on the chef's personal preferences. Here is how to make delicious hoppers at home.
Ingredients
- 3 cups white rice
- 1 cup cooked white rice
- 1.5 cups grated coconut
- 1/2 cup coconut milk
- 1 tsp sugar
- 1 tsp salt
- 1 tsp yeast
- 100 ml (3.38 fl oz) lukewarm water
Steps
- Soak the white rice in water for 3 to 4 hours.
- Add the yeast and sugar to the lukewarm water. Leave aside for 10 minutes.
- Drain out the water from the soaked rice and grind it along with the grated coconut and cooked rice to a smooth batter.
- Add coconut milk to the batter until pouring consistency is achieved.
- Add the yeast and sugar mixture to this batter and stir well, adding salt to taste.
- Leave the batter to ferment for approximately 6 to 8 hours.
- After the time has passed, heat a pan and grease it with oil to prevent sticking.
- Pour a ladle of batter to the pan and swirl it quickly to spread the batter.
- Most of the batter will pool at the centre of the pan and sides will be thin and laced.
- Cover the pan and cook for 3 to 4 minutes or until the centre of the hopper is cooked.
- Use a spatula to gently remove the hopper. Your delicious hopper is ready – enjoy!
Video
Tips
- The pan used should preferably be a wok or something similar, so as to achieve the laced edges.
- You might not get your hopper right the first time. Practice makes perfect.
- Hoppers can be changed according to personal taste. You can add an 'egg in the basket' or cheese to the centre.
- If grated coconut is not available, add 1 additional cup of coconut milk instead.
Warnings
- Grease the pan before cooking the hopper or it will stick to the pan.
- The batter might turn sour if left to ferment for more than the required time.
Things You'll Need
- Pan
- Spatula
- Ladle
- Food processor
- Containers
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