Bowl-shaped fermented crepes served with curry
Hoppers are delicate, lacy rice and coconut crepes cooked in a special hopper pan. Often served with vegetable curry or fish.
Serves 4
Mix rice flour, salt, yeast, coconut milk, and water
Let batter sit 2-4 hours until slightly bubbly
Oil hopper pan and heat over medium-high
Pour batter, cover, cook 2-3 minutes until golden
Use a hopper pan or Chinese wok for shape
Don't overmix batter
Add jaggery for sweet version
Include chopped herbs
Best served fresh; store in airtight container for 1 day
Hoppers evolved from Indian appams, adapted to Sri Lankan tastes with local coconut.
Asian kitchen supply stores or online retailers
No, the curved hopper pan creates the distinctive shape
Per serving · 4 servings total
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