Hoppers are crepe shaped bowls and a very popular Sri Lankan street food. Traditionally these delicious bowls hold eggs so we stuck to the brief and generated this beautiful indian spiced breakfast. It was a first for us so the community helped us shape them in a big way! We hope you enjoy eating them as much as we did.
In a large mixing bowl combine the yeast, sugar and rice flour. Combine the coconut milk and water. Whisk the wet ingredients into the dry ingredients, cover with clingfilm and leave in the fridge overnight.
Peel and finely dice the shallot. In a bowl mix it with the chilli flakes, fresh diced chilli and caster sugar. Pour in the coconut water, a squeeze of lime juice and the fish sauce. Toast the desiccated coconut.
Heat a hopper pan (or a small frying pan) over a low heat and grease the whole thing with a little oil. Make sure you have a lid or something to cover the pan. Pour the batter into the pan and swirl it around to make a very thin layer that reaches up the sides of the pan a little. Turn the heat up and keep swirling the batter up the sides, and putting it over the heat to set it. Keep swirling and cooking for 5 minutes, until it begins to go brown then crack in an egg and cover with a lid. Cook for another 2-3 minutes, until the egg is just cooked and the edges of the batter are crispy.
Carefully ease the pancake out of the pan and onto a plate, trying not the break the thin, crisp edges. Spoon a little of the shallot mix and coconut mix around the eggs then garnish with coriander and half a lime. Makes 4 with extra batter.