|
Ingredients
|
Quantity
|
|
Rice flour
|
3cups
|
|
Bread
|
1 slice
|
|
Salt
|
to
taste
|
|
Sugar
|
1tsp
|
|
Toddy
|
2tbsp
|
|
Coconut milk
|
4
|
Soak the bread in coconut water. Mix the rice flour, salt, sugar,
toddy and bread soaked in coconut water to obtain a soft dough. Cover the dough
with a muslin cloth and leave overnight (for 12 hours) to rise. Add sufficient
coconut milk to the dough and mix it to make a thick batter. Heat a small iron
pan with side handles or a kadai. Grease it well with oil. Pour in about five tablespoonfuls
of the batter. Lift the pan with the side handles and give it a circular twist
until the pan is coated right around with the batter. (Break an egg at this
stage into the center of the hopper to make an egg hopper). Cover with a tight
fitting lid and cook on low heat until the sides or border is crisp brown and
lacy with a soft and cooked center. Serve with any of the sambals and hoddha.
To prevent the hoppers from sticking to the pan, fry the yolk of an egg in the
pan before preparing the hoppers.
