Sri Lankan plain hoppers
Crisp edged coconut and rice pancakes with a soft centre, ideal for scooping up curry and sambol.
- Time2 hr 30
- LevelMedium
- Costabout £0.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the yeast and sugar into the warm water and leave for 10 minutes until it foams.
10 min - 2
Whisk into the rice flour and salt, then add the coconut milk. Beat until smooth and runny.
- 3
Cover and leave somewhere warm for 2 hours, until puffed with bubbles.
120 min - 4
Heat a small non stick wok over a medium heat and wipe with a little oil.
- 5
Pour in a small ladle of batter, then lift the pan and swirl it so the batter coats the sides thinly. Cover and cook for 2 minutes until the edges are crisp and brown.
2 min - 6
Slide out and repeat. Serve straight away with dhal, curries and sambols.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.