Hoppers Soul Food Truck Menu Recipes
HOPPERS
Hoppers are soft leavened stove-top flatbreads, a kind of cross between pancakes and bread, that cook in wok-shaped pans (hopper makers) to make a bowl-shaped bread. The middle area of the "bowl" is thick, with thin almost frilly edges all round. The name, so unusual to our ears, is an English adaptation of the Tamil word for rice cakes appa or appam, that is commonly used in Sri Lanka.We have one non-stick little wok which works beautifully for hoppers. They're easy to make for three or four people, but unless you are an expert hopper maker (which we aren't), they're not the most practical recipe to prepare when you're cooking for a crowd, because hoppers are at their best when served fresh and hot, and when you're making one at a time, it's hard to make a lot quickly. This being said, they're a ton of fun to make. If you're just home from a trip to Sri Lanka, you won't believe that you're actually turning out hoppers in your own kitchen. Hoppers are made with all-purpose flour or rice flour, or a blend; this recipe uses all-purpose flour. The flour is mixed with coconut milk to make a thick batter that we leaven with yeast; in Sri Lanka the batter is often instead soured with toddy, a local liquor. In Sri Lanka, hoppers are an important food, served commonly for breakfast or late afternoon snack. Little restaurants specialize in hoppers, and even a pub will often have a hopper-maker turning them out for late-night snackers. They're typically eaten with a variety of spicy sambols (Sri Lankan salsas).Accompany with a hot salsa. Yield: Makes 12 to 15 hoppers; serves five or six.
Provided by Food Network Canada
Categories appetizer,dinner,lunch,rice and grain,side,snack,vegan,vegetarian
Yield 5 servings
Number Of Ingredients 7
Steps:
- In a medium-sized bowl, mix the flour and salt. In a small bowl, dissolve the yeast in the warm water and then sprinkle on the sugar and stir to mix well. When the yeast is dissolved, add the mixture to the flour, along with the coconut milk. Stir to mix thoroughly. A batter will form. Cover and leave to rise for 2 to 3 hours.
- Grease a small wok or hopper pan and put out a lid for it. We use a small non-stick wok, which works very well. Heat it over a moderate to low heat. Stir the batter. If it has thickened and is too thick to pour, add 1 or 2 tablespoons (15 to 30 millilitres) water and stir in.
- Pour 1/4 cup (50 millilitres) of batter into the bottom of the hot wok and then lift and tilt the pan immediately to get the batter to flow outward and form a wider circle around the bottom of the pan. Place the pan back on the heat and cover with a lid. Cook for approximately 2 to 3 minutes, until the bottom of the bread is lightly browned (the top will be smooth and steam-cooked), and then ease it out of the pan with a flat wooden spoon. Lightly oil the pan with an oiled paper towel between each hopper.
- Serve the hoppers hot, as they come off the pan.
HOPPERS
These coconut-laced, rice flour pancakes filled with curry and topped with the sweet-spicy sambol and fruity chutney are perfect for a Sri Lankan feast
Provided by Rosie Birkett
Categories Dinner, Main course
Time 50m
Number Of Ingredients 6
Steps:
- In a jug or bowl, dissolve the yeast in 50ml warm water and leave to bubble for 15 mins.
- Put the flour and sugar in a bowl with a pinch of salt. Add the coconut water and milk, whisking continuously to avoid lumps, then add the yeast mixture and mix until you have a smooth batter. Cover with cling film and leave to ferment for 2 hrs.
- When it's time to cook the hoppers, whisk the base mixture to remove any lumps. It should be the consistency of double cream, so add a splash more coconut water to thin it if needed. Heat a lidded, non-stick frying pan or small, lidded, high-sided wok until very hot and brush on a little sesame oil with kitchen paper. Add a ladleful of mixture to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook, uncovered, for 1 min, then cover with a lid. Cook for 2-3 mins more until the edges are starting to crisp and the base is cooked through. Remove and set aside, then repeat with the remaining batter. Serve with the cauliflower curry, leek seeni sambol and chutney (see goes well with).
Nutrition Facts : Calories 282 calories, Fat 10 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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