Ingredients
2 cups white rice flour I tsp dry yeast I tsp sugar 1 cup water 1 cup coconut milk 1/4 tsp baking powder 1/2 tsp salt
Method
1. Add yeast and sugar to half cup water. Leave for 10 minutes or so, till it froths. 2. Place rice flour in a bowl. Make a well in the centre and pour yeast mixture in. Stir to form a paste. Add remaining water if necessary. 3. Cover and leave to ferment for at least 12 hours. 4. Set aside 4 tablespoons of coconut milk, adding the rest to the dough. 5. Add baking powder and salt. Mix thoroughly and set aside for half an hour. 6. Heat the little 'hopper pan' and grease it by brushing the surface with a piece of cloth dipped in oil. Pour 2 tablespoons of batter and, lifting the pan off the stove, rotate so that the batter coats the sides. Cook over medium flame. 7. Cover with a lid and cook for about 3-4 minutes. Lift the lid. The edges should have turned brown. 8. Remove lid. (Some of the coconut milk set aside earlier can be spooned into the centre of the hopper if a creamier centre is desired. Allow to cook.) Slide hopper out of pan with a wooden spatula. 9. The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.
Variation:
Sugar (Seeni) Hoppers: A little jaggery or sugar may be added to the centre at step 7. Egg Hoppers: Pour 2 tablespoons of batter in the hopper pan. Tilt and rotate pan till batter coats the sides. Break an egg into the centre, taking care not to break the yolk. Cover with lid, until cooked. Slide the hopper out of the pan with a wooden spatula. Serve hot.
2 cups white rice flour I tsp dry yeast I tsp sugar 1 cup water 1 cup coconut milk 1/4 tsp baking powder 1/2 tsp salt
Method
1. Add yeast and sugar to half cup water. Leave for 10 minutes or so, till it froths. 2. Place rice flour in a bowl. Make a well in the centre and pour yeast mixture in. Stir to form a paste. Add remaining water if necessary. 3. Cover and leave to ferment for at least 12 hours. 4. Set aside 4 tablespoons of coconut milk, adding the rest to the dough. 5. Add baking powder and salt. Mix thoroughly and set aside for half an hour. 6. Heat the little 'hopper pan' and grease it by brushing the surface with a piece of cloth dipped in oil. Pour 2 tablespoons of batter and, lifting the pan off the stove, rotate so that the batter coats the sides. Cook over medium flame. 7. Cover with a lid and cook for about 3-4 minutes. Lift the lid. The edges should have turned brown. 8. Remove lid. (Some of the coconut milk set aside earlier can be spooned into the centre of the hopper if a creamier centre is desired. Allow to cook.) Slide hopper out of pan with a wooden spatula. 9. The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.
Variation:
Sugar (Seeni) Hoppers: A little jaggery or sugar may be added to the centre at step 7. Egg Hoppers: Pour 2 tablespoons of batter in the hopper pan. Tilt and rotate pan till batter coats the sides. Break an egg into the centre, taking care not to break the yolk. Cover with lid, until cooked. Slide the hopper out of the pan with a wooden spatula. Serve hot.
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