For people reading you’re probably thinking one of two things…
1/ what is a hopper?
2/ THAT is not a hopper!
To answer Number 1/ A hopper is a cup shaped rice flour pancake basically. There a few different types, (string, egg, plain…) A staple from Sri Lanka quite often eaten for breakfast. Nothing tastier than dipping a freshly cooked hopper into some curry with attitude.
In answer to Number 2/ I don’t have a hopper pan, or anything remotely like it. Which is why my little hoppers look like plain old pancakes. If you had a deep enough wok, it would work just as well, (I have a flat bottomed one.) A traditional hopper pan is like a mini wok, and I am on the look out, yes I am…
This recipe is my take on the delicious hopper. So maybe not traditionally correct, but they still work.
I even got my mum’s vote of approval.
1 cup sourdough starter
1 cup rice flour
1 tps salt
1 cup coconut milk/ or coconut cream
1/2 cup water
Add all ingredients together, and let sit for approximately 5 hours. Mixture is a like a pancake consistency, and should be bubbling away happily, when the time is up and they are ready to cook. Pop some of the mixture into the pan, if you are doing it in a rounded pan, let the edges get a little crispy and then popping a lid over the top to enable the steam to cook the inside. (The middle part will be thicker.) For egg hoppers, drop an egg into the middle, just before the lid goes on to steam.
Serve with a great curry, ripping off bits of the hopper and dunking it in.
Or, easy thing to have on Frugal Friday. Make the batch up in the morning, forget about it, then they will ready to cook up by dinner. Serve with some lightly cooked vegetables in some vegetable oil, garam masala, salt and pepper…and maybe a dollop of natural yoghurt on the side.