Hoppers

 Hoppers Everyone enjoys the finest Sri Lankan street food. These crispy coconutty Sri Lankan hoppers have never failed to wow me. I'm n...

 Hoppers

Everyone enjoys the finest Sri Lankan street food. These crispy coconutty Sri Lankan hoppers have never failed to wow me. I'm not sure why they're named Hoppers. Maybe it's because they're so delicious that you'll leap with pleasure when you try them. lol. I'm not sure... But all I can say is that these crispy, tangy coconutty treats are so delicious that I'm confident you'll fall in love with them as much as I have.

I can't decide whether to eat hoppers for breakfast, supper, or as a snack. I recall hoppers being more of a breakfast dish when we were younger. My mother had to prepare hoppers at home if we wanted them. It wasn't always as simple as it is now. Because ready-made rice flour was not widely available, my mother had to soak rice, grind it, and then produce wet rice flour before making hoppers. Even before she starts preparing the batter. There's just too much to do. That might explain why my mother didn't make these Hoppers very often when we were kids. That might also explain why hoppers evolved from a snack to a supper and street dish.

We no longer need to go through the process of manufacturing rice flour at home because everything is simple and readily available. We may create Sri Lankan hoppers at home using store-bought rice flour.

Over the years, I've tried a lot of different recipes. Some recipes don't require fermentation at all, and hoppers may be made in under 30 minutes. The issue I found with those fast Hopper recipes was that they lacked the signature fermented taste that I adore. As a result, I devised this simple long-fermented Sri Lankan hoppers recipe, which is as simple as instant hoppers. However, it has that distinct hopper flavor. Longer fermentation with a small amount of yeast is the key here.

Make the batter around 18–20 hours ahead of time for this recipe. As a result, some forethought is required. My routine is that the night before I go to bed at 10 p.m., I combine flour, water, and yeast. The next day, about 6:30 p.m., prepare the batter, and begin manufacturing hoppers around 7:00 p.m. You can lower the amount of yeast even more if you want to lengthen the duration.

Ingredients required:

• 500 grams of rice
• Just enough salt
• Yeast 1/2 Tablespoon
• Just enough water
• 1 teaspoon of sugar
• 2 cups of condensed coconut milk
• Coconut water
• Slightly hot water

How To Make:

1. Soak 500 g of rice in water overnight and strain it in the morning.
2. Mix the yeast, sugar and lukewarm water together (baking soda can be used instead of yeast).
3. Put it in a bowl, cover well and let it simmer for about ten minutes.
4. In another bowl, add flour and salt as needed and mix well.
5. Make a hole in the middle of the mixture and add the yeast mixture and coconut water and stir well.
6. Now leave this mixture for about 3 hours and then make hoppers.
7. Before making the hopper, place the pan on the pan and lightly grease it with the help of a clean cloth (this will prevent the hopper from breaking).
8. If desired, add a wall to the hopper mixture well.
9. Put it on a low flame and burn it.