A close cousin of the South Indian appam, the Sri Lankan hopper is eaten with miti kari appe (sweetened coconut milk) or katta sambol (a local chilli paste) or with a whole egg broken in.Sri Lankan Hoppers
Cuisine: Sri Lankan
Prep time: 15 minutes + overnight
Cooking Time: 20 minutes
Recipe yield: Makes 6 hoppers
2 tsp dried yeast
1/8 cup warm water
1 tbsp sugar
1¼ cup coconut milk
¾ cup warm water
4 cups rice flour
2 tbsp sugar
Salt to taste
Palm wine (optional)
1 cup warm water
Sugar to taste
1. Sprinkle the yeast over the 1/8 cup warm water, mix well and add the white sugar. Set aside for 10 minutes. (Ensure that the yeast froths for this recipe; start again with fresh yeast if this does not happen.)
2. Mix the ¾ cup warm water with the coconut milk. Add this mixture to the yeast mix.
3. Combine the rice flour, sugar and salt in a bowl and stir in the yeast-coconut milk mixture a little at a time to make a thick, smooth, pancake-like batter. Add the palm wine if using. Allow to rest overnight.
4. The next morning, heat an oiled medium wok (or appam chatti) on medium flame.
5. While the wok is heating, thin out the hopper batter with as much of the cup of water as you need to get a batter that retains its thickness but pours easily.
6. When the wok is well heated, reduce the heat to low. For each hopper, pour one-sixth of the batter and swirl it around to cover the bottoms and sides of the wok till about two-thirds of the way up the side. Cover the pan and cook on low for about five minutes till the edges crisp; the bottom will still be slightly wet. Remove each hopper carefully with a flexible spatula to preserve the shape.
Nutritional information (all are approximations):
Calories: 705 KCal
Fat content: 24.3 g
Cholesterol content: 0 mg
Full details are available from the link below:
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