Sri Lankan Hoppers

Ingredients:

600g (1lb 5oz) uncooked short-grain white rice, plus 60g (2¼oz) boiled and chilled short-grain white rice
115ml (1/2 cup) coconut milk
75g (2¾oz) fresh coconut, grated
1 tsp fast-action dried yeast
2 tsp sugar
1 tsp sea salt

Method:

Wash the uncooked rice in cold water five or six time, until the water runs clear. Place the rice in a bowl, cover with cold water and set aside to soak over-night.

The following day, drain the rice then combine in a blender with the boiled rice, coconut milk, grated coconut and about 480ml (2 cups) warm water. Process until the mixture is the consistency of a thick cake batter (start with 450ml water and increase by the tbsp until you have the correct consistency.

In a separate bowl combine the yeas and sugar with 2 tbsp lukewarm water. Once the ingredients have fully dissolved add this mixture to the hopper batter and mix well to combine. Cover and set aside to ferment for 6-7 hours, or until the mixture is frothy and releases a slightly sweet aroma.

When ready to cook, cover your hopper pan with a lid and place over medium heat (do not oil).

As soon as the pan is hot, add the salt to the batter and mix well to combine. Now beat in just enough water to dilute the batter to a thick custard-like consistency. Pour a ladleful of the hopper batter on one side of the pan and gently swirl once to cover all of the edges. Allow any excess batter to pool in the base of the pan.

Place the lid on the pan and cook for 2–3 minutes until the edges are slightly brown and beginning to come away from the pan. Carefully remove the hopper from the pan with a palette knife and slide onto a plate. Repeat with the remaining batter.

For a quick breakfast, prepare some tomato and chilli relish, and fry an egg. Sit the fried egg in the bottom of a hopper and add the relish on the side. Serve.

Hoppers are also commonly served with dry curries such as Sri Lankan Dry Black Pork Curry.