Entree: Sri Lanka – Southern Coast – Hoppers (Crispy-edged fermented rice-and-coconut batter crepes cooked in a small wok-shaped pan, served plain or with an egg and curries)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 min

Additional 10 hrs

Total 10 hrs 15 min

Ingredients

- 2 cups (370 g) raw white rice, rinsed and soaked 4–6 hours
- 1/2 cup (50 g) white or parboiled rice flour (optional, to aid texture)
- 1 cup (240 ml) canned full-fat coconut milk
- 1 cup (240 ml) water (adjust for batter consistency)
- 1 tsp (3 g) active dry yeast
- 2 tbsp (25 g) sugar
- 1 tsp (6 g) fine salt
- 1/2 tsp (2 g) baking soda (added just before cooking)
- 4 large eggs, approx. 50 g each (optional, for egg hoppers)
- 2–3 tbsp (30–45 ml) coconut oil or neutral oil for greasing the pan
- Small wok-shaped hopper pan or small nonstick skillet (no measurement required)

Instructions

1. Drain soaked rice and transfer to a blender with coconut milk and 1/2 cup (120 ml) water; blend to a smooth, slightly loose batter. If using rice flour, add it after blending and blend briefly to combine.
2. Pour batter into a large bowl, stir in yeast, sugar, and salt; cover loosely and leave in a warm place to ferment 8–12 hours or overnight until slightly bubbly and sour-smelling.
3. After fermentation, stir in remaining water to reach a pourable but thick pancake-batter consistency; just before cooking, dissolve baking soda in 1 tbsp (15 ml) water and immediately stir into the batter to help lacy edges form.
4. Heat the hopper pan or small nonstick skillet over medium-high heat; brush the inside lightly with coconut oil. Tilt the pan and pour in about 1/3 to 1/2 cup (80–120 ml) batter, swirling to coat the sides and form a bowl shape with a thin rim.
5. Cover with a lid and cook 2–3 minutes until the rim is lacy and crisp and the center is set. For an egg hopper, crack one large egg (approx. 50 g) into the center immediately after pouring the batter, cover, and cook until egg white is set but yolk remains runny, about 2–3 minutes.
6. Carefully lift the hopper from the pan with a spatula and transfer to a plate. Repeat greasing the pan lightly between hoppers and adjusting heat to maintain crisp edges without burning.
7. Serve hoppers hot, plain or with an egg in the center, accompanied by coconut sambol, dhal curry, or other Sri Lankan curries. Leftover batter may be refrigerated up to 24 hours; discard if sour beyond normal fermentation.