Thursday, December 2, 2010

Homemade Hoppers

Welcome !
I am Stella from Sri Lanka
                                                                         
                       Step By Step Recipe         





Ingredients

  • 250 grams Rice Flour
  • ½ teaspoons Yeast
  • 2 teaspoons Sugar
  • 50 milliliters Lukewarm Water
  • 1-½ cup Coconut Milk
  • 1 whole Egg
  • 1 teaspoon Salt

Preparation Instructions

Sift the flour.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
After that put the rice flour into a large bowl. Add the yeast mixture and 3/4 cup coconut milk. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve with curry, jam or butter. Enjoy.


Homemade Coconut Treacle (Pani) Hoppers

 

       
250grams rice flour
2tablespoons sugar
1/2teaspoon yeast, active dry
50millilitres water Lukewarm Water
1 1/2cups coconut milk divided use
1teaspoon salt
8tablespoons coconut treacle
1whole egg beaten

Directions

Sift the flour into a large bowl.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve and enjoy.



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2 comments:

Meher said...

I love hoppers - I've just discovered them at the new Sri Lankan restaurant that has opened up next to my house.
Now I can try and make them myself...

stella's recipe said...

Dear Meher
Hoppers are very popular
in my country.Try my recipe.
stella srilanka