Sri Lanka - Hoppers & Kottu - Street Food

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories, while water + extract mimics coconut flavor.

yeast

🥗Healthier: baking powder

💰Cheaper: baking soda + vinegar

Baking powder provides leavening without fermentation time.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is more accessible.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: tofu

Flaxseed meal is a plant-based substitute, while tofu is budget-friendly.

Combine rice flour, coconut milk, yeast, sugar, and salt in a bowl.

Add water gradually until a smooth batter forms.

Cover the bowl and let the batter rise for 1-2 hours in a warm place.

Heat a small non-stick pan over medium heat and lightly grease it with oil.

Pour a ladleful of batter into the pan, swirling to coat the sides.

Cook for 2-3 minutes until the edges are set and the center is slightly bubbly.

Crack an egg into the center of the hopper.

Cover the pan and cook for an additional 2-3 minutes until the egg is set.

Remove the hopper from the pan and repeat with remaining batter and eggs.

Serve hot with sambol or curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens