What You Need to Know
The fermentation process involves wild yeast and lactic acid bacteria breaking down starches in rice flour, producing lactic acid and giving hoppers their characteristic flavor and texture. This process requires several hours of fermentation at room temperature, followed by cooking at medium-high heat.
Steps
- 1.
Egg hopper (Sri Lanka): Creates edible bowl for poached egg
- 2.
Kiri hodi hoppers (Malaysia): Base for coconut milk curry dipping
- 3.
Jaggery hoppers (South India): Sweet variation using palm sugar
The Science
Primary Reaction
LACTIC ACID FERMENTATION