Hoppers
Thin bowl-shaped pancakes from fermented rice batter with coconut milk, often with an egg.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Paul Joseph from vancouver, bc, canada · CC BY 2.0