Weligama: Recipes from Sri Lanka by Emily Dobbs

  • Plain hopper (page 28)

    from Weligama: Recipes from Sri Lanka Weligama by Emily Dobbs

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Sri Lankan; Gluten-free; Vegan; Vegetarian
    • Ingredients: dried yeast; coconut milk; caster sugar; tapioca flour; red rice flour
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Notes about Recipes in this book

  • Deep-fried string hoppers with crab mayo

    • mjes on April 17, 2018

      This recipe uses vermicelli-like string hoppers not crepe-like hoppers as listed. I used the fried method as my family has fond memories of "explodo-noodles" (fried rice noodles). It is necessary to make your own mayonnaise as specified as much of the seasoning is in the mayonnaise itself. I'm inclined to use these as snacks or accompaniments to soup. A great idea that can be expanded to many different toppings.

  • Roast spiced chicken with brown sugar, limes and coconut milk

    • apattin on February 18, 2018

      The salad in this dish is really interesting

  • Gotu kola

    • mjes on April 17, 2018

      I read a review which objected strenuously that this recipe doesn't include gotu kola (Centella asiatica or Asiatic pennywort). I don't mind that this is "not authentic" as the author acknowledges the substitution of parsley and mint for the gotu kola. However, I am puzzled by the indexed accompaniments (Accompaniments: Roast spiced chicken with brown sugar, limes and coconut milk; Manioc mash / Sri Lankan colcannon) which doesn't match the cookbook or the online recipe. The salad itself requires excellent quality parsley and mint - underwatered, hot weather herbs will be noticed. But with good herbs, this is a wonderful salad that shows how herbs can stand independent of the lettuces and greens with which we so often mix them. I used the optional pomegranate seeds which I enjoyed but could easily omit for friends who dislike them. Next time, I will add a bit of a green chile - mild, I think will work best.

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Reviews about this book

  • Eat Your Books

    A collection of recipes as colorful and vibrant as the cover and title itself.

    Full review
  • ISBN 10 1409171442
  • ISBN 13 9781409171447
  • Published Nov 07 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Seven Dials

Publishers Text

Sri Lankan food is vibrant, fresh, light and delicious - a lively and colourful combination of spices, flavours and textures. Perfect for sharing and celebrating, now you can recreate it in your own kitchen with this unique collection of easy-to-use, innovative recipes inspired by the island.

In this, her first cookbook, chef Emily Dobbs shares her favourite Sri Lankan-inspired recipes for every meal and season, including chapters on breakfast (such as crispy egg hopper 'pancakes' short eats (think traditional street food like vadai and mutton rolls) and a large selection of meat, fish, fruit and vegetable curries and their accompaniments.

You'll also find traditional and original puddings to finish off your meal (such as banana tarte Tatin and papaya cake), tips on how to make your own curry using typical Sri Lankan ingredients, and stunning photography.

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