Hoppers are Sri Lanka’s beloved breakfast and dinner pancake: crisp and lacy at the rim, soft and steamed in the middle. A small non-stick wok with a lid stands in for the traditional appachatti pan.
Method
- Dissolve the sugar and yeast in the coconut water. Whisk in the rice flour and coconut milk to a smooth, pourable batter.
- Cover and ferment at room temperature for at least 8 hours or overnight — it should be bubbly and smell faintly sour.
- Stir in the salt. The batter should coat a spoon thinly; add water if needed.
- Heat a small wok over medium heat and wipe with oil. Pour in a small ladle of batter and immediately swirl so the batter climbs the sides.
- For an egg hopper, crack an egg into the centre now. Cover with a lid and cook 2–3 minutes until the edges are golden and crisp.
- Ease out with a spatula and serve hot with pol sambol, lunu miris, or a spoonful of curry gravy.