What You Need to Know
Sri Lankan hoppers are made through the fermentation of rice flour and coconut milk, resulting in a natural yeast culture. The fermentation process occurs at room temperature (20-25°C) for 24-48 hours, followed by cooking on a hot griddle or frying pan at high heat (180-200°C) for 2-3 minutes per side.
Steps
- 1.
Egg hopper (Sri Lanka): Fermentation creates perfect vessel to cradle a soft-cooked egg
- 2.
Kiri hodi hoppers (Southern Sri Lanka): Porous texture absorbs coconut milk-based curry sauce
- 3.
Jaggery hoppers (Kandy region): Natural sweetness enhanced by fermentation process
The Science
Primary Reaction
fermentation