Homemade Hoppers
One of the favorite food in sri lanka.
Yield
20 servingsPrep
60 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
rice flour
|
|
| ½ | teaspoon |
yeast, active dry
|
|
| 2 | teaspoon |
sugar
|
|
| 1 ½ | cups |
coconut milk
|
|
| 50 | millilitres |
water
lukewarm |
|
| 1 | teaspoon |
salt
|
|
| 1 | whole |
eggs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
rice flour
|
|
| 2.5 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
sugar
|
|
| 355 | ml |
coconut milk
|
|
| 5E+1 | millilitres |
water
lukewarm |
|
| 5 | ml |
salt
|
|
| 1 | whole |
eggs
|
*
|
Directions
Sift the flour. Mix yeast, sugar and water in a measuring cup or a small bowl. Leave 10 minutes until frothy.
Add the rice flour into large bowl, add yeast mixture and ¾ cup of coconut milk. Mix well. Knead by hand for 10 minutes, or you can use mixer for about 2 minutes. The batter should be thick.
Cover the batter and allow to rise for 1 hour. Then add remaining milk and egg. Mix well. Add salt. (Batter should look like pan cake batter now)
Heat a round bottom pan or wok on medium heat. Use an oiled cloth or kitchen towel to rub the hot pan thoroughly.
Pour ladle of batter into the pan and turn the pan constantly so that batter covers evenly and sticks to the sides of the pan. Cover with the lid and cook on medium heat.
After 2 to 3 minutes, edges have become golden and the center is soft and spongy. Carefully loosen the edge, using a wooden flat spoon or butter knife. Serve with curry, jam or butter. Enjoy.
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