Welcome !
I am Stella from Sri Lanka
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
| 250 | grams | rice flour | |
| 2 | tablespoons | sugar | |
| 1/2 | teaspoon | yeast, active dry | |
| 50 | millilitres | water | Lukewarm Water |
| 1 1/2 | cups | coconut milk | divided use |
| 1 | teaspoon | salt | |
| 8 | tablespoons | coconut | treacle |
| 1 | whole | 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.
 |
