Hoppers & Egg Hoppers
Serves 1
Directions
- 1Wash and soak the short grain rice overnight until soft.
- 2Drain the soaked rice and add it to a blender.
- 3Add cooked basmati rice, coconut milk, freshly grated coconut, yeast, sugar, and water to the blender.
- 4Grind all ingredients really well until a smooth batter is formed.
- 5Pour the batter into a bowl, cover it, and leave it to rest overnight until it becomes bubbly.
- 6Whisk the bubbly batter with salt until it reaches the right consistency.
- 7Heat a hopper pan on medium heat with a little touch of oil.
- 8Pour a ladleful of hopper batter into the hot pan and give it a swirl.
- 9If making an egg hopper, crack an egg into the center and add some salt.
- 10Cover the pan and cook the hopper until the middle is soft and spongy and the edges are crisp.
- 11Remove the hopper from the pan and season with a little bit of pepper.
- 12Enjoy the hopper with pol sambal and seeni sambal.
Ingredients
- 500 g short grain rice
- 50 g cooked rice
- 100 ml coconut milk
- 60 g freshly grated coconut
- 3 g instant dry yeast
- 1 tsp sugar
- 1 tsp salt
- splash water
- touch oil
- 1 egg
- little bit pepper
Equipment
bowlblendermeasuring cupladlewhiskhopper panplateknifepepper grinder
Tips
- For golden brown hoppers, add a sprinkling of sugar to the batter before cooking.
- For an even richer flavor, ferment the batter with fresh Toddy.
- If a traditional hopper pan is unavailable, the batter can be used to make thick rice and coconut crumpets in a non-stick pan.
- To make an egg hopper, crack an egg into the center of the hopper 20 seconds after it begins cooking, then cover and cook for 3-4 minutes.
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