Hoppers Sri Lankan
Bowl-shaped fermented rice crepes — crispy lacy edges, soft centre, perfect for a fried egg in the middle.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
medium
Cuisine
Sri Lankan
Vegan
Ingredients
300grice flour
50gplain flour
7gyeast
400mlcoconut milk
1 tspsugar
1/2 tspsalt
eggsone per hopper, optional
Instructions
1
Mix flours, yeast, coconut milk, sugar and salt. Rest 8 hours or overnight.
2
Heat a small wok or hopper pan.
3
Pour a small ladle of batter. Swirl to coat the curved sides.
4
Cover and cook 3 minutes — edges should be lacy and crispy, centre soft.
5
For egg hopper: crack egg into centre before covering.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
560
Protein
8.7g
Fat
25.1g
Carbs
76.9g
Fiber
4.8g
Sodium
255mg
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★★★★★
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