Desserts : Hoppers - How to prepare this Sri Lankan dish

  

Hoppers are a traditional Sri Lankan dish, similar to a pancake or crepe, made from fermented rice batter and coconut milk. Here's a detailed preparation method:

Ingredients:

- 2 cups rice flour

- 1 cup coconut milk

- 1/2 teaspoon active dry yeast

- 1 teaspoon sugar

- 1/2 teaspoon salt

- Water, as needed

- Coconut oil or vegetable oil, for greasing the pan

Instructions:

1. In a small bowl, mix the active dry yeast, sugar, and 1/4 cup of lukewarm water. Let it sit for about 10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the rice flour, coconut milk, salt, and the yeast mixture. Mix well to form a smooth batter. Add water gradually to achieve a pancake batter-like consistency. The batter should be slightly thick but pourable.

3. Cover the bowl with a clean cloth and let the batter ferment for at least 4 hours or overnight. During fermentation, the batter should rise and develop a slightly sour taste.

4. After fermentation, give the batter a gentle stir. If it has become too thick, you can add a little water to adjust the consistency.

5. Heat a hopper pan or a small non-stick frying pan over medium heat. Brush the pan with a little coconut oil or vegetable oil to grease it.

6. Pour a ladleful of batter into the center of the pan and quickly swirl the pan to spread the batter evenly in a thin layer, with a thicker edge and a thin, lacy center.

7. Cover the pan with a lid and let the hopper cook for 2-3 minutes, or until the edges start to crisp up and pull away from the sides of the pan. The center should remain slightly soft and lacy.

8. Carefully remove the hopper from the pan using a spatula and serve immediately. Repeat the process with the remaining batter, greasing the pan as needed.

9. Hoppers are traditionally served with savory or sweet accompaniments such as dhal curry, coconut sambal, or seeni sambol.

Enjoy your homemade hoppers!