What a great food-truck this would make in Seattle. I'll be waiting for you.
Hoppers (Sri Lankan Crêpes with Onion Sambol and Egg)
Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg. This recipe comes from writer S.H. Fernando, Jr., author ofRice & Curry: Sri Lankan Home Cooking (Hippocrene Books, 2011).
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Credit: Todd Coleman
Ingredients
1 tbsp. dried Maldive fish chips or coarsely chopped dried shrimp3 dried chiles de arbol, stemmed
1 medium yellow onion, chopped
Juice of 1 lime
1 tsp. kosher salt, plus more to taste
1 tsp. active dry yeast
3 cups rice flour
1 tsp. sugar
2 1/2 cups coconut milk
1/4 tsp. baking soda
Canola oil, for pan
Eggs (optional)
Instructions
1. To make the onion sambol, purée dried fish, chiles, onion, lime juice, and salt, to taste, in a food processor until smooth; transfer to a bowl and refrigerate until ready to serve. To make the hoppers, combine yeast and 1 3/4 cups water heated to 115° in a bowl; let sit until foamy, 8–10 minutes. Combine 1 tsp. salt, flour, and sugar in a bowl; add yeast mixture and stir into a batter. Cover, and let rest for about 2 hours. Add coconut milk and baking soda; stir until smooth. Chill batter for 1 hour.
2. Heat a hopper pan or an 8″ nonstick skillet over high heat and grease lightly with oil; add 1/3 cup batter, and immediately swirl batter around to cover inside surface. Cook until batter begins to set, about 1 minute. Cover, and cook until set and edges are crispy, about 2 minutes. (If you'd like to add an egg, crack it into the center of the crêpe before covering pan.) Remove hopper from the pan and repeat with the remaining batter. Serve hoppers with sambol.
Ratings & Reviews (3)
Loved seeing this article. My husband is from Sri Lanka and I love having hoppers while we are visiting his family. We brought home a few hopper pans, so if the author is interested in visiting Walla Walla, WA we could have a hoppers party. My husband also taught me how to make his Mom's Onion Sambal, which we use Walla Walla Sweet Onions and it is fabulous. My husband is a Chef in Walla Walla and he has yet to make hoppers for the restaurant because it takes so much time, but I keep telling him he should for his weekly Curry night. If you have a chance to get or make hopper you should it is fun and yummy. They aren't easy to make either, takes time to get the technique down, but worth the try.
Looks and sounds amazing, I defiantly gotta give this dish a shot
Hoppers (Sri Lankan Crêpes with Onion Sambol and Egg)
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