Exquisite Sri Lankan Breakfast Feast: Mouthwatering Hoppers, Coconut Sambol, and Kithul Treacle
Experience an exotic Sri Lankan breakfast with our mouthwatering Hoppers recipe, paired perfectly with zesty Coconut Sambol and sweet Kithul Treacle. This advanced culinary adventure is perfect for food enthusiasts seeking new flavors and textures to add to their kitchen repertoire.
Allergens
Coconut, Soy (if using soy sauce)
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- Salt, to taste
- 3 tablespoons kithul treacle
- For Coconut Sambol:
- 2 cups freshly grated coconut
- 4 dried red chilies
- 2 shallots, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Salt, to taste
- 2 tablespoons vegetable oil
Instructions
- Prepare the Hoppers batter by combining rice flour, coconut milk, water, and salt in a large mixing bowl. Whisk until smooth and let it rest for 30 minutes.
- Heat a non stick hopper pan over medium heat. Pour half of the batter into the pan, swirl to coat the surface evenly. Cook the Hoppers until golden brown and crispy on the edges.
- In a separate pan, dry roast grated coconut, dried red chilies, shallots, mustard seeds, and cumin seeds until fragrant. Grind them into a coarse paste using a mortar and pestle or food processor. Add salt to taste and stir in vegetable oil.
- Pour the kithul treacle over the cooked Hoppers and serve alongside the Coconut Sambol for a complete Sri Lankan breakfast feast.
Chef’s Insight
The perfect balance of flavors and textures in this Sri Lankan breakfast will leave you craving more.
Notes
To create the perfect Hoppers, use a non-stick pan and swirl the batter to form a thin, even layer.