Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with various toppings. For this recipe we chose a simple steamed egg & onion sambal!
- To make the onion sambal, put some chopped chilli, onion, lemon juice, coriander and salt to taste in a food processor and blend until smooth. Adjust the balance of ingredients to taste. Transfer to a bowl and refrigerate until ready to serve.
- Pour 1 cup of warm water into a large bowl, add ¼ teaspoon of yeast and 1 tablespoon of sugar and leave to stand for 10 minutes until you see a few bubbles on the surface.
- Whisk 1 cup of coconut milk (shake the can well before opening), ½ cup of self-raising flour, salt, ⅓ teaspoon of baking soda and yeast mixture then cover and leave until the batter has risen by about 50% (about an hour to 90 minutes). Gently whisk again.
- Heat the hopper pan or wok over a medium flame add a drizzle of oil or butter swirl and then wipe any excess away with some kitchen towel.
- Add a ladle of batter to the pan, swirl a few times to coat the sides with batter. Crack an egg into the centre of the pan, put the lid on and allow to cook for about 5-6 minutes. Once the egg white is solid, use a spatula to carefully remove the hopper from the pan. Serve immediately with the onion sambal. Repeat with remaining batter.
When cooking the egg in the hopper ensure the temperature setting isn’t too high, otherwise the bottom will burn and the egg won’t cook.