Sri Lankan Vegan Hoppers: A Delicious and Aromatic Snack with Fluffy Fermented Pancakes
This vegan hoppers recipe offers a unique and flavorful experience in Sri Lankan cuisine. With a focus on mouthfeel, aroma, and plating appeal, these fermented pancakes are perfect as a snack or breakfast option for those looking to enjoy the tastes of Asia without compromising on dietary preferences. Enjoy this delicious and visually stunning dish with friends and family!
Allergens
Wheat (in some hopper pans), Soy (optional for serving coconut milk)
Ingredients
- 2 cups rice flour
- 1/4 cup coconut cream
- 2 cups warm water
- 1 tbsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 cups thinly sliced onions
- 2 tbsp vegetable oil
- 1/2 cup diced tomatoes
- Coconut milk for serving (optional)
Instructions
- Combine rice flour, coconut cream, warm water, yeast, sugar, and salt in a large bowl. Mix well until the batter is smooth and free of lumps. Cover and let it ferment for 8 10 hours.
- Heat a non stick hopper pan or a regular frying pan over medium heat. Pour a ladleful of fermented batter into the pan, swirling it around to create a thin, even layer. Cook until the edges start to lift and the surface is slightly golden.
- Flip the hopper gently with a spatula and cook for another 30 seconds before transferring to a plate. Repeat with the remaining batter.
- In a separate pan, sauté onions in vegetable oil until they are soft and golden. Add diced tomatoes and cook for an additional 2 minutes.
- To serve, place one hopper on each plate, top it with the cooked onion tomato mixture, and drizzle with coconut milk if desired. Enjoy this aromatic and delicious Sri Lankan snack!
Chef’s Insight
The fermentation process adds complexity to the flavor profile, making the hopper both light and fluffy while also packing a satisfying crunch.
Notes
This recipe yields 12 hoppers, so you may need to adjust the onion-tomato mixture accordingly depending on your desired serving size.