Hoppers are essentially a mixture between a crepe and a crumpet – yum! They are made in a small wok and are traditionally eaten in Sri Lanka with a half-baked egg in the centre.
I hope this inspires people to get cooking Sri Lankan style!
Makes 6-8 hoppers
100ml coconut water
1 tsp yeast
1 tsp sugar
300ml coconut milk
200g brown rice flour
100ml soda water
- Heat coconut water until tepid. Whisk in yeast and sugar then leave to stand for 15 mins. Mix in coconut milk, pour in rice flour in large bowl. Whisk until smooth. Cover and leave overnight.
- On the day of cooking, add soda water and whisk in. Leave to stand for an hour.
- Heat your pan with the coconut oil. Slowly pour a ladle-full of the batter into the pan and swirl it round the pan to coat all the sides evenly. You can use a non-stick frying pan or small wok – you can even buy a special ‘hopper pan’ online! A hopper pan is essentially a high sided wok with a lid.
- It would be at this point you would add the egg, but if you would like a vegan alternative, you could cook the hopper without the egg, choosing an alternative filling – suggested below.
- If you are going for the traditional egg, crack it in the middle whilst it is cooking and place the lid on. Wait for the egg to cook and the sides of the hopper to brown and crisp up.
The sauces that make nice accompaniments to the hoppers would be dhaal and sambals (relish) like these ones:
1 large red onion, finely sliced
2 tbsp dried chilli flakes
1 tbsp lime
3 large tomatoes
- Simply mix the ingredients together.
3 tbsp desiccated coconut
2 tbsp chopped parsley
A handful of de-stemmed kale, finely chopped
2 shallots, finely chopped
3 green chillies, finely chopped
1 tbsp lime juice
- Cover the coconut in boiling water and leave to stand for 15 minutes.
- Sieve and gently press to remove any excess water.
- Tip the coconut into a bowl and mix with other ingredients. Season well.
In February Emily stayed at Sen Wellness Retreat in Sri Lanka.