📝 About This Recipe
Experience the crown jewel of Sri Lankan breakfast: the Hopper. These bowl-shaped pancakes feature a crisp, golden-brown lattice edge and a soft, pillowy coconut center that melts in your mouth. Naturally gluten-free and vegan, they are fermented to perfection, offering a subtle tang that balances the richness of fresh coconut milk.
🥗 Ingredients
The Fermentation Base
- 2 cups Raw White Rice (soaked for at least 6 hours)
- 1/2 cup Cooked White Rice (cold, leftover rice works best)
- 1/2 teaspoon Active Dry Yeast (can substitute with 1/4 cup fresh toddy if available)
- 2 teaspoons Sugar (to feed the yeast)
- 1/4 cup Warm Water (approx 110°F/43°C)
The Batter Finish
- 1.5 cups Thick Coconut Milk (full fat, first press preferred)
- 1/2 cup Thin Coconut Milk (to adjust consistency)
- 1 teaspoon Sea Salt (add only after fermentation)
- 1/4 teaspoon Baking Soda (optional, for extra crispness and bubbles)
For Egg Hoppers
- 6-8 pieces Eggs (one per hopper)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Drain the soaked raw rice and rinse thoroughly under cold water. Ensure the rice has been soaked for at least 6 hours to ensure a smooth grind.
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2
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy and activated.
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3
In a high-speed blender, combine the soaked rice, cooked rice, and the yeast mixture. Add about 1/2 cup of thick coconut milk to help the blades move.
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4
Blend on high until the mixture is a completely smooth, thick paste. There should be no grit when rubbed between your fingers. This is the 'Appam' base.
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5
Transfer the paste to a large ceramic or glass bowl. Cover with a damp cloth and leave in a warm, draft-free place to ferment for 8 to 12 hours (overnight). The batter should double in size and smell slightly sour.
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6
After fermentation, gently stir the batter. It will be thick and bubbly. Whisk in the remaining thick coconut milk, salt, and baking soda.
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7
Gradually add the thin coconut milk until the batter reaches the consistency of heavy cream. It should be thin enough to swirl easily but thick enough to coat the back of a spoon.
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8
Heat a small, non-stick 'Appachatti' (hopper pan) or a small high-sloped wok over medium-high heat. Lightly grease with an oil-soaked paper towel.
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9
Pour a ladleful (about 1/3 cup) of batter into the center of the hot pan. Immediately pick up the pan by the handles and swirl it in a circular motion so the batter coats the sides, leaving a small pool in the center.
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10
Cover the pan with a tight-fitting lid. This traps steam to cook the soft center while the edges crisp up. Cook for 1-2 minutes until the edges are golden brown.
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11
To make an 'Egg Hopper', crack an egg into the center of the batter immediately after swirling. Sprinkle with salt and pepper, then cover and cook for 2-3 minutes until the egg white is set but the yolk is still jammy.
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12
Use a thin spatula to gently loosen the edges. The hopper should slide out easily if the pan was hot enough. Repeat with the remaining batter.
💡 Chef's Tips
The secret to the perfect 'lace' is a very hot pan; if the batter doesn't sizzle when it hits the pan, wait longer. Don't over-swirl the batter; one or two smooth rotations are enough to create the thin walls. If the batter is sticking, ensure your pan is well-seasoned or use a tiny bit of coconut oil between every third hopper. Use fresh coconut milk if possible; the natural oils provide a superior flavor and better crisping than canned versions. If your kitchen is cold, ferment the batter inside an oven with just the light turned on.
🍽️ Serving Suggestions
Serve hot with 'Lunu Miris', a spicy Sri Lankan relish made of crushed chili, red onions, and lime. Pair with a rich and creamy Chicken or Fish 'Kiri Hodi' (white coconut gravy). For a sweet treat, serve plain hoppers with thick coconut cream and a sprinkle of jaggery (palm sugar). Enjoy alongside a steaming cup of Ceylon ginger tea for a traditional breakfast experience. Add a side of 'Seeni Sambol', a sweet and spicy caramelized onion relish, for the ultimate flavor balance.