Hoppers Recipe - Taste of Ceylon

12-14 hrs Fermentation Time

15-20 hoppers Yield

Medium Difficulty

4.8 Rating

Ingredients

2 cups raw rice (preferably samba or basmati)
1/2 cup cooked rice
1/2 tsp active dry yeast
1 tsp sugar
1/4 cup warm water
1 cup thick coconut milk
1 tsp salt
1/2 tsp baking soda (optional, for extra crispiness)
Coconut oil for cooking
Eggs (for egg hoppers, optional)

Instructions

Wash the raw rice thoroughly and soak in water for 4-6 hours or overnight.
Dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
Drain the soaked rice and blend with cooked rice, yeast mixture, and a little water to form a smooth batter.
Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours or overnight.
After fermentation, add coconut milk, salt, and baking soda (if using). Mix well to form a thin batter.
Heat a small hopper pan (appa chatti) over medium heat. Grease lightly with coconut oil.
Pour a ladleful of batter into the pan and quickly swirl to coat the bottom and sides evenly.
Cover and cook for 2-3 minutes until the edges are crispy and golden brown.
For egg hoppers, crack an egg into the center after swirling the batter and cook covered until egg is set.
Remove carefully with a spatula and serve hot with lunu miris, sambol, or curry.

Chef's Tips

Fermentation

Fermentation is key for authentic hoppers. Keep the batter in a warm place to help it rise properly.

Batter Consistency

The batter should be thin enough to swirl easily in the pan but not watery. Adjust with water or rice flour as needed.

Pan Temperature

Keep the pan at medium heat - too hot will burn the hoppers, too cool will make them stick.

Serving Suggestions

Serve immediately with spicy sambols, curries, or coconut milk with jaggery for a sweet version.

Reviews

4.8

Based on 124 reviews

5 stars

82%

4 stars

12%

3 stars

2 stars

1 star

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Recent Reviews

Kamal Perera

2 days ago

This recipe brought back childhood memories! The fermentation step is crucial - don't skip it. My hoppers came out perfectly crispy with soft centers.

Sarah Johnson

1 week ago

I was intimidated to try making hoppers at home, but this recipe made it so approachable. The egg hopper variation is now a weekend breakfast staple in our house.

Rohan Silva

2 weeks ago

As a Sri Lankan living abroad, this recipe is a lifesaver. The tips about pan temperature and batter consistency were especially helpful. Tastes just like home!