2 cups white rice flour
1 tsp dry yeast
I tsp sugar
1 cup water
1 cup coconut milk
1/4 tsp baking powder
1/2 tsp salt
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
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.
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.