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Hoppers, a Sri Lankan roadside snack, are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process, making for lacey-crisp edges and a tender center.
S.H. Fernando Jr., author of Rice & Curry, says they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions.
What Worked: These coconut milk rice flour crepes make for great curry scoopers, and are even better with an egg cracked into the center.
What Didn't: Not quite sure where to acquire that traditional appachatti, the spherical pan used to make hoppers, we subbed in the trusty nonstick and although the presentation wasn't quite as dramatic, they tasted damn fine.
Suggested Tweaks: If you don't have rice flour on hand you can easily use all-purpose.
As always with our Cook the Book feature, we have five (5) copies of Rice & Curry to give away.