Hopper Recipe – Sri Lanka

Are you looking for a recipe to make Hopper, the delicious bread from Sri Lanka?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Hopper recipe and variations.

How To Make Hopper

Hopper is a traditional flatbread that originated in Sri Lanka. It is a bowl-shaped pancake made from fermented rice flour and coconut milk. The batter is poured into a special hopper pan, which gives the bread its unique shape. Hoppers are typically crispy on the edges and soft in the center. They are often served as a breakfast or dinner dish and can be enjoyed with a variety of spicy condiments, such as sambal or curry.

The history of hopper dates back centuries in Sri Lanka. It is believed to have been influenced by South Indian cuisine, particularly the appam, a similar dish made with fermented rice batter. Hoppers have become an integral part of Sri Lankan cuisine and are enjoyed by locals and tourists alike. They are often prepared during festive occasions and family gatherings. Over time, different variations of hoppers have emerged, including egg hoppers, where an egg is cracked into the center of the pancake, and string hoppers, which are thin,.
The estimated cost to make this recipe for flatbread is relatively low. The main ingredients, fermented rice flour and coconut milk, are usually affordable and easily accessible. Additional spices and condiments may be required, but they are typically inexpensive. Overall, the cost of making this flatbread should be reasonable and budget-friendly.

In terms of time, making this flatbread may take some preparation. The rice flour needs to be fermented, which can take several hours or even overnight. Once the batter is ready, cooking the flatbread itself is relatively quick and should only take a few minutes per pancake. The total time required to make this recipe, including fermentation and cooking, is estimated to be around 4-6 hours. However, the actual time may vary depending on individual cooking skills and equipment.

Hopper Ingredients

The main ingredients used in the recipe for this flatbread are fermented rice flour and coconut milk. The fermented rice flour gives the flatbread a unique flavor and texture, while the coconut milk adds richness and moisture. These two ingredients are combined to create a batter, which is then poured into a bowl-shaped pan called a hopper. The hopper is heated on a stove until the batter cooks and forms a crispy outer layer, while remaining soft and fluffy on the inside. Once cooked, the flatbread is often served with spicy condiments, such as chutneys or sambols, to add an extra kick of flavor.

The tools used in making this flatbread include a mixing bowl to combine the fermented rice flour and coconut milk, a hopper pan to cook the batter, and a stove to provide heat. A whisk or spoon can be used to mix the batter until it is smooth and free of lumps. Additionally, a spatula or tongs may be needed to carefully remove the.

Hopper Recipe

To prepare the flatbread, start by making the batter. In a large bowl, combine fermented rice flour and coconut milk. Mix them together until you have a smooth and thick consistency. Cover the bowl with a clean cloth and let it sit for at least 4 hours, or overnight if possible, to allow the batter to ferment.

Once the batter is ready, heat a non-stick pan over medium heat. Take a ladleful of the batter and pour it into the center of the pan. Quickly tilt the pan in a circular motion to spread the batter evenly and create a bowl shape. Cook the flatbread for about 2-3 minutes, or until the edges start to crisp up and turn golden brown. Carefully remove the flatbread from the pan and repeat the process with the remaining batter. Serve the flatbread hot with your choice of spicy condiments…(full recipe on the way)

To cook flatbread, start by heating a non-stick pan over medium heat. In a mixing bowl, combine 1 cup of fermented rice flour, 1 cup of coconut milk, and a pinch of salt. Whisk the ingredients together until you have a smooth batter. Let the batter rest for about 30 minutes to allow it to ferment slightly.

Next, lightly grease the heated pan with oil or cooking spray. Pour a ladleful of the batter into the center of the pan and quickly swirl it around to coat the bottom evenly. Cover the pan with a lid and cook the flatbread for about 2-3 minutes, or until the edges start to crisp up and the center is set.

Once cooked, gently remove the flatbread from the pan and repeat the process with the remaining batter. Serve the flatbread hot with your choice of spicy condiments, such as chutney or sambal. Enjoy your delicious Sri Lankan hopper flatbread!…(full recipe on the way)

Hopper Flour Alternatives

1. Chickpea flour: Made from ground chickpeas, this flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Almond flour: Ground almonds create a gluten-free option with a delicate and slightly sweet taste, perfect for those with dietary restrictions.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It lends a rich, earthy flavor and a hearty texture to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is packed with protein and adds a slightly nutty taste to the flatbread.
5. Cassava flour: Derived from the cassava root, this flour is gluten-free and provides a light and fluffy texture to the flatbread, similar to traditional wheat flour

Other Names For Hopper

1. Rice pancake
2. Coconut pancake
3. Sri Lankan pancake
4. Bowl-shaped pancake
5. Spicy flatbread
6. Coconut hopper
7. Rice hopper
8. Bowl pancake
9. Sri Lankan flatbread
10. Coconut milk pancake
11. Spicy rice pancake
12. Bowl-shaped bread
13. Fermented rice pancake
14. Coconut-flavored flatbread
15. Sri Lankan bowl bread
16. Spicy coconut pancake
17. Rice flour pancake
18. Bowl-shaped coconut bread
19. Sri Lankan coconut pancake
20. Spicy rice flour flatbread

How To Make Sourdough Hopper

1. Prepare the sourdough starter by combining equal parts of flour and water and letting it ferment for at least 5 days.
2. In a mixing bowl, combine the fermented rice flour, coconut milk, and a portion of the sourdough starter.
3. Mix the ingredients until a smooth batter is formed, ensuring there are no lumps.
4. Cover the bowl with a clean cloth and let the batter rest for at least 2 hours, allowing the sourdough to work its magic.
5. Heat a non-stick pan or hopper pan over medium heat and lightly grease it with oil.
6. Pour a ladleful of the batter into the pan, swirling it around to create a thin, bowl-shaped pancake.
7. Cook the hopper until the edges turn golden brown and crispy, and the center is cooked through.
8. Serve the sourdough hopper with your choice of spicy condiments and enjoy the delicious Sri Lankan treat!…(full sourdough recipe on the way)

How To Make Gluten-Free Hopper

1. Start by using gluten-free rice flour instead of regular flour.
2. Make sure to use gluten-free coconut milk as well.
3. Prepare the batter by mixing the rice flour and coconut milk together.
4. Let the batter ferment for a few hours, just like the traditional recipe.
5. Heat a non-stick pan and pour a ladleful of the batter onto it.
6. Cook the flatbread on medium heat until the edges turn crispy and golden.
7. Flip the flatbread and cook the other side until it’s cooked through.
8. Repeat the process with the remaining batter.
9. Serve the gluten-free flatbread with your favorite spicy condiments.
10. Enjoy your gluten-free version of the Sri Lankan hopper!…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Hopper at home above but I’ll be updating this page to include links to the best Hopper recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.

 

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