One of my Favorite SriLankan dish is Hoppers - It is a thin crispy sort of pancakes. We Sri Lankans eat Hoppers for either Breakfast or dinner . For making Hoppers you need a Hemispherical wok like pan which is called "Aapa Thaachchi ".
I do not have a Aapa Thaachchi still i cannot stop making it or eating it . These Hoppers are supposed to be Crispy in the edges and Spongy in the middle. As i didn't use Aapa Thaachchi my hoppers aren't Bulgy in the middle.
Those days Palm Toddy was added to the batter which helps the fermentation process. But now-a- days we can use yeast for it.
The Recipe i used is yeast Free . Batter can be made in two ways .
I am going to explain both the ways , Let me call it Way 1 and Way 2
With one Batter , Plain Hoppers ,Egg Hoppers, Milk Hoppers can be made
Raw Rice - 1 Cup ( I used Sona Masuri )
Coconut Water - Depends
Cooked Rice - Fistful
Shredded Coconut - 1/4 Cup
Salt - to Taste
Sugar - 4 TBLSP
Baking Powder - 2 TBLSP
Water - If needed
The only difference we omit for way 2 Batter , is the cooked Rice ,other ingredients are the same.
1. Soak the rice for at least 4- 5 hours
2. Strain the water from rice .
3. Grind the rice along with coconut , Cooked rice and coconut water till it is smooth .
4. Sprinkle water if needed / or till the batter is smooth . Pour the batter in the air tight container
and keep aside.
Way 1 -
Take 3 TBLSP of the batter , put it in a pan along with 1/2 Cup of water and 1 TBLSP of sugar and cook it it becomes a little thick in Consistency . Allow the Mixture to cool . Again add this to the Grounded batter and mix well till there is no lumps. Allow it to ferment at least the whole night . It took around 8 - 10 hours for my batter . If it a cold place it might take a bit longer.
Fermented batter will rise and look bubbly . You can actually get the Fermented smell when you open the lid itself. Then add rest of sugar and baking soda and mix well . If the batter is too thick make sure to add water .or you can add Thin coconut milk . It gives a better taste.
This batter is grounded without the cooked rice . You do the same way of taking 3 TBLSP of batter put it in the pan along with 1/2 Cup of water and 1 TBLSP of Sugar. Other procedures are the same.
- Make sure Hoppers are cooked in the medium heat. Otherwise it might stick to the Aapa Thaachchi.
- Use Aapa Thaachchi only for making Hoppers .
- Do wipe the Thaachchi with a cloth dipped in Sesame Oil every time you take out Hoppers.
- If you keep the batter in the fridge after it is fermented make sure you bring it back to the room
temperature and use it .
- If the batter is too Sour , you can add another TBLSP of sugar.
- Once the batter is poured in the Aapa Thaachchi Close it with the lid , so that it gets cooked in the middle.
Cook- Eat-Burpp and FR Event