Welcome, food lovers! Today, I’m sharing a recipe for a Sri Lankan favorite: Hoppers. These crispy, coconutty delights are the ultimate street food in Sri Lanka, beloved by everyone who tries them. The origins of the name “Hoppers” are a mystery, but one taste of these delicious treats might make you jump for joy!
A Childhood Favorite
Hoppers defy categorization—they’re perfect for breakfast, dinner, or a snack. Growing up, hoppers were more of a breakfast food in our household. Back then, making hoppers was a laborious task. Ready-made rice flour wasn’t readily available, so my mom had to soak rice, grind it, and make wet rice flour from scratch. This could be why hoppers transitioned from a homemade breakfast dish to popular street food over time. Nowadays, with store-bought rice flour, making hoppers at home is much easier.
Instant Hoppers vs. Long-Fermented Hoppers
Over the years, I’ve tried many hopper recipes, some of which don’t require fermentation and can be made in less than 30 minutes. However, these instant versions lack the iconic fermented flavor that makes hoppers special. That’s why I’m sharing this easy, long-fermented Sri Lankan hopper recipe. It’s as simple as the instant versions but delivers the authentic flavor we all love. The key is to allow for a longer fermentation period with just a tiny bit of yeast.
My Hopper-Making Schedule
For this recipe, you need to prepare the batter about 18-20 hours in advance. A bit of planning goes a long way here. I usually mix the flour, water, and yeast the night before, around 10 pm. The next evening, around 6:30 pm, I make the batter and start cooking the hoppers at 7:00 pm. If you need more time, you can reduce the amount of yeast.
This recipe yields 10-12 medium-sized hoppers.
Easy Sri Lankan Hoppers Recipe
Ingredients:
- Rice flour – 200g
- Yeast – A pinch
- Water – 3/4 cup (175 ml)
- Coconut milk – 200 ml
- Sugar – 1 tsp
- Salt – As needed
Instructions:
- Prepare the Dough:
- The night before you make hoppers, create a thick dough-like paste using rice flour, yeast, and water. Mix well with a spoon or fork. Cover and let it ferment for 18-20 hours. Do not add sugar or salt at this stage.
- Fermentation:
- After 18-20 hours, the dough should have bubbles on the surface and risen slightly.
- Make the Batter:
- Add sugar and coconut milk to the fermented dough to form a thick batter. Be cautious when adding coconut milk; you may need more or less than 200 ml. The consistency should be neither too thick nor too thin. Cover and let it sit for 30 minutes.
- Prepare the Pan:
- Meanwhile, generously oil your hopper pan and heat it. If the pan is sticky, add an egg yolk (or whole egg if well-seasoned), fry it, and rub it into the pan. Remove the oil and egg yolk to a heatproof bowl. Use this oil to grease the pan before making each hopper. Skip this step if using a nonstick pan.
- Final Batter Adjustment:
- After 30 minutes, add salt to the batter and mix well.
- Cook the Hoppers:
- Heat the hopper pan on medium heat, pour a ladleful of batter into the center, and swirl to coat the inside. Cover the pan and cook for about 45 seconds or until done. Avoid opening the lid repeatedly.
- For Egg Hoppers:
- Pour slightly less batter into the pan, crack an egg in the center, add salt and pepper, cover, and cook on low heat until the desired texture is achieved.
Conclusion
There you have it—a simple, authentic recipe for Sri Lankan hoppers. These crispy, tangy, coconutty delights are sure to win your heart. Whether you prefer them plain, with an egg, or sweetened with jaggery, hoppers are a versatile and delicious addition to any meal.
If you try this recipe, let us know how it turns out in the comments below. We’d love to hear from you!
Happy cooking! 😊💝👌