The only catch is hoppers are best eaten "hot-hot" out of the pan. So someone usually acts like the "hopper-cooker" and makes hot hoppers for everyone to enjoy. Then when it's their turn to eat, someone takes over the hopper making so they can enjoy "hot-hot" hoppers too. Everyone in my family has their favorite textures of hoppers Some like it thicker in the center with no crispy sides. Some like most the hopper crispy around the sides with a thin center. Some like their yolks "juicy" and some like their yolks broken. Can you tell I love hoppers?
Hoppers are pretty easy to do since it consists of making a batter, but you must make it the day before to give it time to develop. My mother gave me this hopper recipe to share with you today. It's not the "traditional" recipe since hoppers were made with coconut toddy to make the batter rise. My mother uses yeast and beer. Yes, I said beer. You do not taste the beer and it cooks out. The other catch to making hoppers is you must get a proper hopper pan to make the hoppers and you must master the technique of turning the pan to get the hopper to form. It all sound like a lot to remember... but after 3-4 hoppers, it becomes so easy. The work is all worth it in the end when you see a room full of people with their bellies full and smiles on their faces.
Ingredients:
1 cup rice flour
1 cup sooji (semolina/farina flour)
1 cup beer (room temperature)
2 tsp yeast
2 tsp sugar
salt to taste
1 and 1/2 cups warm water (but make 2 cups warm water if more water is needed to form ball)
3 cups warm coconut milk from can or fresh
butter melted to grease pans
Note: If you do not want to use beer, add 1 tsp more yeast and 1 cup water to substitute.
Equipment:
For Hopper pans, I recommend a nonstick pan. You will definitely need one with a lid. Also it's best if you can get one with a long handle so it's easier to turn and you don't burn your hand from the heat of the stove. Directions:




When you are ready to make the hoppers, warm the coconut milk gently (do not over heat and make hot). Mix the coconut milk with the risen dough until it becomes a smooth batter. My mother mixes the batter with her hand and makes sure it all smooth. Taste for salt before proceeding.
Heat hopper pan on medium. Grease pan well lightly with some butter (dip a brush into melted butter and apply).



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Looks delicious :)
ReplyDeleteVery nice..!! As a non alcoholic, I'd love to know, is there any substitutions for beer in this recipe?
ReplyDeleteYou can omit the beer and add a tsp more yeast. :) Hope you enjoy. :)
DeleteOh, and more water to substitute the liquid the beer gives. :)
DeleteThank you..!!! You are the best.. :)
DeleteThese are so dainty looking and very interesting!
ReplyDeleteI have wanted to make hoppers for a few years now, since I discovered them in my Sri Lankan cookbook. They look perfect, Ramonan!
ReplyDeleteI love these with chicken or vegetable stew and the egg idea is superb.
ReplyDeleteThis look so delicate. I love all of the new foods you are sharing right now.
ReplyDeleteOoooo these look delicious, Ramona! I would love to go to a hopper party. I may even need to throw one myself! :D
ReplyDeleteWhat a glorious presentation!!! I always find such wonderful ideas when I stop by :)
ReplyDeleteWhat a beautiful dish and I love those hopper pans!
ReplyDeleteExcellent site. I am trying my hand at making hoppers. I have some 200mm non stick pan with a long handle.(purchadsed in Sri Lanka)The pan doesn't sit horizontal on the stove, do I need to change the trivet on my gas hob? or because the handle is long
ReplyDeleteit can never sit horizontal.
Appreciate your advise.
kind regards
Yes, sometimes the long handled pans tilt over. Does your pan have lid? Once I put the lid on the pan it stayed on the burner/hob without a problem. You can also look for a small ring to put on your stove (like they use for woks) that may help...but I am not sure since I have never tried it I hope that helps. Good luck!!
DeleteRamona, your cousin Mihirini recommended your page and I am impressed by your presentation. These hoppers look like something the kids might enjoy. Thank you for all the details you included, I never cooked Sri Lankan food and your presentation makes it less scary. I think I can try a few SL recipies in US now, you gave me more courage. Thank you
ReplyDeleteWelcome to my blog! I hope you enjoy any recipes you decide to try. :)
DeleteIt looks fab!
ReplyDelete