Sri lankan white hoppers recipe

Hoppers (appa in sinhalees) are very popular dish, usually sold in the road side shops and even five star rated hotels and restaurant in sri lanka as a breakfast. but we can have hoppers for either breakfast or dinner.

Hoppers are type of crispy pancakes made from fermented rice flour and coconut milk batter. We can make it as a plain hoppers or as a egg hoppers. Today I am going to show you how to make these two type of hoppers in very easy way.

When I was in sri lanka I used our traditional way to make it. Soak rice and grind it in to fine powder (flour) .mix rice flour and coconut water with baking soda (some people use toddy or piece of bread)until have smooth dough. keep it about 6-8 hours for fermentation. then add fresh coconut milk and make hoppers.
But now a days I am using my own way to make rice flour batter. this method is very easier than my old method. i have following this recipe for more than 2 years now. until today my hoppers are came out perfectly. You need a bowl shape pan or wok for making hoppers. Use nonstick pan if you have .here we go...this is my way to make hoppers...

Ingredients:

here's you'll need:soaked white rice,fresh coconut milk,yeast,sugar,egg optional), salt


Direction:

• soak the white rice for 4 hours or more.
  
• Drain it .grind soaked rice and coconut milk until you have a thick batter. this batter should be thin more than pan cake batter.
  

• Pour the rice batter to large bowl.
  

• dissolve sugar and yeast in a little amount of warm water(1/4 cup) and keep a side until firm.
  
• Add yeast mixture to the rice batter and mix well.

• Beat the egg and add in to the batter. mix well,egg is optional. But it will helps to remove hoppers from the pan. if you use nonstick pan don’t use eggs.
  
• Set a side in a warm place for 1 hour.
  
• When the batter is ready add salt to taste.
  
• lightly grease your hopper pan with oil and place over medium-low heat.
  
• Once the hopper pan is hot ,add the ladle full of batter and swirl over the walls of the pan.
  

• Cover and cook 2-3 minutes til center is firm and side are golden brown.
  

• For make egg hoppers,break an egg in to the middle of the hopper,after you swirl the hopper batter in the pan. cook it on low heat.
  
  

                                         Sending  Love your way,
                                                        nirmani       
                                                                               printable recipe   

srilankan white hoppers                                                                                          Ingredients: 3 cups white rice 4 cups fresh coconut milk 1 tsp instant yeast 1 tbsp.sugar Direction: soak the white rice for 4 hours or more. Drain it .grind soaked rice and coconut milk until you have a thick batter. this batter should be thin more than pan cake batter. Pour the rice batter to large bowl. dissolve sugar and yeast in a little amount of warm water(1/4 cup) and keep a side until firm. Add yeast mixture to the rice batter and mix well. Beat the egg and add in to the batter. mix well,egg is optional. But it will helps to remove hoppers from the pan. if you use nonstick pan don’t use eggs. Set a side in a warm place for 1 hour. When the batter is ready add salt to taste. lightly grease your hopper pan with oil and place over medium-low heat. Once the hopper pan is hot ,add the ladle full of batter and swirl over the walls of the pan. Cover and cook 2-3 minutes til center is firm and side are golden brown. For make egg hoppers,break an egg in to the middle of the hopper,after you swirl the hopper batter in the pan. cook it on low heat.                                                      nirmani's lanka kitchen