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Sri Lankan Hoppers
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
pieces
Calories
250
Enjoy the delightful taste of Sri Lankan hoppers, a unique and crispy pancake made from rice flour and coconut milk.
Ingredients
Dry Ingredients
200
g
Rice flour
1
pinch
Yeast
175
ml
Water
200
ml
Coconut milk
1
tsp
Sugar
Salt
(as needed)
Instructions
Mix rice flour, yeast, and water to form a thick paste, cover, and let ferment for 18-20 hours.
Add sugar and coconut milk to the fermented mixture, adjust consistency, and let sit for 30 minutes.
Prepare the hopper pan with oil, then pour batter, swirl to coat, cover, and cook for 45 seconds.
For egg hoppers, add less batter, crack an egg in, season, cover, and cook on low heat.
Notes
Use a nonstick pan to avoid sticking issues.
Calories:
250
kcal
Cost:
$15
Course:
Breakfast
Cuisine:
Sri Lankan
Keyword:
Rice Flour