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Name: Hoppers
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 300 g rice flour; 200 ml thick coconut milk; 150 ml water; 1 tsp instant dry yeast; 1 tsp sugar; 1/2 tsp salt; 2 tbsp cooked rice; 1 tbsp vegetable oil

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Sri Lanka1 h 30 minServes 4déjà cuisiné

Hoppers

අප්පා · Appa

Ingrédients8

rice flour300 g
thick coconut milk200 ml
water150 ml
instant dry yeast1 tsp
sugar1 tsp
salt1/2 tsp
cooked rice2 tbsp
vegetable oil1 tbsp

céréalefruitautreépice et sauce

Préparation

Stir the yeast and sugar into 50 ml lukewarm water and leave for 10 minutes until foamy.
Whisk the rice flour, cooked rice, salt, coconut milk, remaining water, and yeast mixture into a smooth, pourable batter.
Cover and ferment in a warm place for about 1 hour, until slightly bubbly and risen.
Heat a small curved hopper pan over medium heat and brush it lightly with oil.
Pour a ladle of batter into the pan, swirl to coat the sides, and leave a thicker pool in the center.
Cover and cook for 2–3 minutes until the edges are crisp and lacy and the center is set but soft.
Loosen the hopper and slide it out; repeat with the remaining batter, oiling the pan as needed.
Serve hot, traditionally with sambol or curry.