Alicia Taylor
A Sri Lankan hopper, also known simply as a hopper, is made from a pancake-like batter with fermented rice flour. A specially made hopper pan with two handles and high-round edges is used to create a bowl shape for each hopper.
At Kurumba in Sydney, Travin de Hoedt’s family-run restaurant has a devoted hopper bar, where the snacky staple gets made hot and on the spot. “The best way to eat hoppers is fresh off the hopper pan with some sambol and curry. This is how it’s served in Sri Lanka on the streets and we wanted to recreate that at Kurumba,” says De Hoedt. “I love their soft, spongy texture in the middle and the crisp outside and the way they soak up the flavours of the curry and sambols they’re served with.”
Some popular accompaniments you’ll find alongside hoppers include include pol sambol (made with fresh coconut), lunu miris (with raw onion, chilli and lime), seeni sambol (a spicy jam with pandan and red onions) and an array of regional curries.
How to make Travin De Hoedt’s Sri Lankan hoppers recipe
Ingredients
Method
To ferment dough, place rice flour and yeast in a large bowl and gradually stir in 350ml warm water until a thick dough-like consistency. Cover with a clean tea towel and stand in a warm place until risen slightly (1 hour).
In a large bowl, place powder and 100ml warm water and stir until combined. Add eggs, sugar and a pinch of salt; stir gently until combined.
Gradually add fermented dough and stir until a thick batter consistency forms. Cover with a clean tea towel and stand until bubbly (1 hour). When ready to cook, gently stir batter with a whisk.
Heat a hopper pan or small non-stick frying pan over high heat, wipe pan lightly with oil, then pour in 60ml of mixture. Swirl mixture to coat sides of pan, leaving a small pool in the centre. Cover pan with a lid and steam until centre is firm and sides are golden and crisp (2-3 minutes). Remove from pan, keep warm and repeat until all batter has been used. Serve with your favourite Sri Lankan accompaniments.
Please note this recipe also calls for resting (see method).
If the hoppers are not enough around the edges, add a little more lukewarm water or coconut milk. The mixture should be the consistency of thickened cream.
Note
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