Vegan Sri Lankan hoppers: A step-by-step guide
Vegan Sri Lankan hoppers are bowl-shaped pancakes that have a spongy middle and a crispy edge. The secret? Fermented rice batter and coconut milk! Perfect for breakfast or dinner, their unique texture and flavor have won hearts worldwide, vegans and non-vegans alike. Ready to flip some hoppers? Let's cook.
Gather the following ingredients
The ingredients you need to make vegan Sri Lankan hoppers are one cup of rice flour, one teaspoon of sugar, one-half teaspoon of salt, one-half teaspoon of baking soda, one cup of coconut milk (make sure to use full-fat for the best results), and about three-quarters cup of water (you can adjust the amount to get the right consistency). This recipe will yield approximately four to five hoppers.
Prepare the batter
First, combine the rice flour, sugar, salt, and baking soda in a large bowl. Slowly pour in the coconut milk, stirring constantly to prevent lumps from forming. After mixing these ingredients thoroughly, gradually add water until you get a smooth batter with a thin consistency like pancake batter. Cover the bowl with a cloth and leave it for approximately two hours at room temperature to ferment.
Cook your hoppers
Place a small non-stick or traditional hopper pan over medium heat. Lightly brush or wipe it with oil using a paper towel. Add approximately 1/4 cup of batter, quickly swirling it to evenly coat the sides while maintaining a thicker base. Cover the pan and let it cook for around a minute or until the edges become golden brown and crispy.
Serve your dish
Once cooked, gently lift each hopper from the pan using tongs or a spatula, taking care to preserve the delicate, crispy edges. Serve warm with a vegan curry of your choice or savor them on their own to fully appreciate the complex, fermented flavors. Vegan Sri Lankan hoppers with their contrasting textures of crunchiness and softness, these fermented treats are both healthy and delicious, appealing to vegans and non-vegans alike.
