Hoppers

Ingredients

Quantities for 6 servings.

• 400 g Rice flour
• 500 ml Coconut milk
• 5 g Dry yeast
• 1 tbsp Sugar
• 250 ml Warm water
• 6 piece Eggs, optional
• 2 piece Red onion, for the sambol
• 2 tsp Chilli flakes
• 2 piece Limes
• 2 tbsp Maldive fish, for the sambol
• 40 ml Vegetable oil
• to taste Salt

Method

1. Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
2. Mix the rice flour with the yeast mixture and half the coconut milk to a smooth batter.
3. Cover it and leave it to ferment overnight at room temperature, about eight hours.
4. In the morning stir in the remaining coconut milk and salt; the batter should be as thin as pouring cream.
5. Mix the finely chopped onion, chilli flakes, Maldive fish, lime juice and salt; that is lunu miris.
6. Heat a small wok, oil it and pour in a ladle of batter, swirling the pan immediately.
7. Break an egg into the centre, cover and cook three minutes to crisp edges. Serve with the lunu miris.