“Sri Lankan-Inspired Vegan Hoppers with Coconut Curry”

Allergens

None

Ingredients

• 1. 2 cups rice flour 2. 1/2 cup water 3. 1/2 cup coconut milk 4. 1/4 tsp salt 5. 2 tbsp oil 6. For the Coconut Curry: 7. 1 can (14 oz) coconut milk 8. 1 medium onion, chopped 9. 2 cloves garlic, minced 10. 1 tbsp ginger, grated 11. 1/2 cup tomato, diced 12. 1/4 cup green peas 13. 1/4 tsp turmeric 14. 1/4 tsp cayenne pepper 15. Salt to taste

Instructions

1. In a large mixing bowl, combine rice flour, water, coconut milk, and salt. Mix until well combined.
2. Preheat a non stick pan over medium heat. Add oil and pour in the rice batter, spreading it out evenly to form a thin, flat pancake shape. Cook for 2 3 minutes on each side or until golden brown.
3. For the Coconut Curry: In a separate pan, heat 1 tbsp of oil and sauté onions, garlic, and ginger until fragrant.
4. Add tomatoes, peas, turmeric, cayenne pepper, and salt. Cook for 2 3 minutes or until well combined.
5. Pour in the coconut milk and simmer for about 10 minutes, stirring occasionally, until the curry has thickened slightly.
6. To serve, place the hopper on a plate and spoon the coconut curry over the top.

Chef’s Insight

To achieve the perfect texture, add water slowly when mixing the rice batter to prevent a dry or crumbly consistency.

Notes

For an extra touch, serve with a side of sambol to add depth of flavor.