Hoppers

Instructions

1. Rinse the rice, urad dal, and fenugreek seeds together in a bowl until the water runs clear. Soak them in enough water for at least 4 hours or overnight.
2. Drain the soaked mixture and transfer it to a blender. Add coconut milk and blend until you get a smooth batter. The consistency should be similar to pancake batter.
3. Pour the batter into a large bowl. Add sugar and salt, and mix well. Cover and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and has a slightly sour aroma.
4. Once fermented, add baking soda to the batter and gently mix to combine.
5. Preheat a non-stick hopper pan or small wok over medium heat. Lightly grease the pan with oil using a brush or paper towel.
6. Pour a ladleful of batter into the center of the pan and quickly swirl the pan to spread the batter into a thin layer, creating a bowl shape. Cover the pan with a lid and cook for 2-3 minutes.
7. If making egg hoppers, crack an egg into the center of the batter after swirling, and cover the pan. Cook until the egg is set and the edges of the hopper are crispy.
8. Carefully remove the hopper from the pan using a spatula. Repeat the process with the remaining batter, greasing the pan as needed.
9. Garnish the hoppers with chopped coriander leaves and serve hot with sambol or curry of choice.