Sri Lanka / Breakfast
Hoppers
Thin bowl-shaped pancakes from fermented rice batter with coconut milk, often with an egg.
Ingredients
- Rice flour400 g
- Coconut milk500 ml
- Dry yeast5 g
- Sugar1 tbsp
- Warm water250 ml
- Eggs, optional6
- Red onion, for the sambol2
- Chilli flakes2 tsp
- Limes2
- Maldive fish, for the sambol2 tbsp
- Vegetable oil40 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
Mix the rice flour with the yeast mixture and half the coconut milk to a smooth batter.
Cover it and leave it to ferment overnight at room temperature, about eight hours.
In the morning stir in the remaining coconut milk and salt; the batter should be as thin as pouring cream.
Mix the finely chopped onion, chilli flakes, Maldive fish, lime juice and salt; that is lunu miris.
Heat a small wok, oil it and pour in a ladle of batter, swirling the pan immediately.
Break an egg into the centre, cover and cook three minutes to crisp edges. Serve with the lunu miris.
