I discovered hoppers during my trip in Sri Lanka. These little thin crepes fines are made with rounded pans which give them a bowl shape. I obviously made them the usual “French” way but they were still delicious. They are eaten rather at breakfast, or during a meal and not for dessert, and you can even break an egg in it. They can also be eaten with chutney or spicy coconut salad (sambal).
- 1 teaspoon dehydrated baker’s yeast
- 250 ml of coconut water (I used the water of my fresh coconut)
- 1 teaspoon of salt
- 500 g of rice flour
- 1 tablespoon of sugar
- 750 ml of coconut milk
- Mix the yeast and coconut water.
- Mix the salt, rice flour and sugar, then add the yeast.
- Cover with a damp cloth and leave it for at least 2 hours in a warm place.
- Add the coconut milk and mix, then cover and let it rest again.
- The dough should have the consistency of a light crepe dough, if it is too thick, you can add water or coconut milk.
- In a hot oil pan, pour a ladle of dough and cook it like crispy pancakes.