Sri Lankan Gluten-Free Breakfast Feast: Hoppers with Coconut Sambol and Pol Sambol

Allergens

Nuts (Cashew and Peanuts)

Ingredients

• 1. Rice flour 2. Coconut milk 3. Water 4. Salt 5. Coconut 6. Chili powder 7. Maldive fish or anchovy flakes (optional) 8. Onion 9. Curry leaves 10. Mustard seeds 11. Red chilies 12. Green chilies 13. Cashew nuts 14. Peanuts

Instructions

1. Prepare the coconut sambol by grating fresh coconut and mixing it with grated dry roasted coconut, chili powder, salt, and Maldive fish or anchovy flakes (if using). Set aside.
2. Make the pol sambol by soaking cashew nuts and peanuts in hot water for 10 minutes, then drain and blend them into a paste. Heat oil in a pan, add mustard seeds, curry leaves, red chilies, green chilies, and sauté until aromatic. Mix the blended nut paste into the spices and cook for a few more minutes until the raw smell disappears. Season with salt and set aside.
3. To make hoppers, mix rice flour, water, coconut milk, and salt in a bowl, then whisk until smooth. Heat a non stick pan or hopper mold and pour the batter onto it, swirling to create the lacy edges. Cook until golden brown, then flip and cook the other side for 1 2 minutes.
4. Serve hoppers warm with coconut sambol and pol sambol on top or alongside.

Chef’s Insight

For an extra burst of flavor, add a pinch of turmeric to the hopper batter before cooking.

Notes

Adjust the spiciness according to your preference by adding more or fewer chilies.