Hoppers from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 121) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut sambol; Red onion sambol; Sri Lankan seeni sambol

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on July 05, 2022

    This is the first hopper recipe I’ve come across with no rice flour (or soaked ground rice) in it. I prefer the ones I’ve made that include some rice flour, which gives them more flavor and texture. But this recipe is really easy and would be a good beginner recipe for someone wanting to try making hoppers for the first time. My yeast bubbled enthusiastically when I proofed it, but then the hopper batter didn’t seem to do anything at all until I put the bowl in the oven with just the oven light on, which provided enough warmth to kick it into action and yielded a light, bubbly batter in about two hours. I don’t have a proper small wok to cook these in, but I do pretty well with a small non-stick skillet – after dropping the batter in the skillet I swirl it around and around to get a thin layer all the way up the sides and let the rest slide back to the middle of the pan. This gets me pretty close to a traditional bowl-shaped hopper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.