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Sri Lankan Recipe : Hoppers

Makes about 15


  • 500g rice flour
  • 400 to 450ml coconut milk (from ½ grated coconut)
  • 1 tsp dried yeast (or ¼ cup toddy)
  • 1 tsp salt, or to taste
  • 2 tsp sugar, or to taste
  • Eggs (for egg hoppers)


  1. In a mixing bowl, combine rice flour with the rest of the ingredients (except egg) and mix to a smooth batter.
  2. Cover with a clean tea towel and rest the mixture for 45 minutes until it has doubled in volume.
  3. heat a greased hopper pan over a high flame. Pour about 80ml of the batter into the pan and swirl the batter to coat the pan evenly. Cover pan with lid and cook 2 minutes over a low fire.
  4. When the edges are light brown, use a butter knife to scrape around under the hopper to lift it from the pan.
  5. To make egg hopper: Break an egg into the pan as soon as you have coated the pan with the hopper batter. Cover pan with lid and cook over a slow fire, until the egg is cooked or semi cooked (similar to poached egg).
  6. Serve with sambol or curry.

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Last Modified: 11/28/11.