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Sri Lankan Hoppers recipe

How to make Sri Lankan Hoppers recipe

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Hoppers are crispy, bowl shaped pancakes made with rice flour that suits breakfast, lunch or dinner. These crispy hoppers usually are sold in the roadside shops and even in the famous restaurants across Sri Lanka. If you take a long drive around the island you will happen to see small shops selling these hoppers in different varieties. It can be sweet or savoury.

I got another interesting tip, when I was visiting Sri Lanka last time; I met a hawker road side hopper maker and asked how could they make such a crispy hopper? He replied that he used to add Marie biscuit to the hopper batter which makes these hoppers crispy 🙂


White Raw rice 3 Cup
Thick fresh coconut milk ½ Cup
Thin fresh coconut milk Âľ Cup
Fine Sugar 2 TSP
Marie biscuit 2
Egg (lightly beaten) 1
Salt 1 TSP or to taste
Coconut water of 1 Coconut 1

 How I made it:-

  • Soak the white raw rice for 4 hrs.
  • Drain and ground it to a fine powder.
  • Crack the fresh coconut and reserve the water for later use.
  • Scrape the coconut and make the thick coconut milk using 130ml water.
  • To make coconut milk, place the grated coconut and water in a blender and pulse for 30 seconds.
  • Place one sieve over a bowl. Pour the blended coconut over a sieve and collect the coconut milk and set aside.
  • To get the second or the thin extract of the milk do the same as above and use 190ml water to get the thin coconut milk. Once done discard the coconut flesh.
  • Beat the egg lightly and set aside.
  • Soak the marie biscuit in a small amount of water for 1 minute.
  • Put the flour (ground rice), egg, salt, sugar, thin and thick coconut milk along with soaked marie biscuit.


  • Add the coconut water little at a time until the mixture reaches a thick batter consistency.
  • Set aside in a warm place for 4 to 5 hours.
  • When the batter is ready, lightly grease the inside of a hopper pan with oil and place over high heat.
  • Once the hopper pan is hot, working very quickly add a ladleful of the batter and swirl to thinly coat the walls of the pan.
  • Make sure to leave a small pool of batter remains at the bottom.
  • Cover and cook for 2-3 minutes or until the centre is firm and the sides are golden crisp.
  • Once the hoppers are cooked, lightly tap the sides of the pan to loosen the hopper.
  • Scoop out and serve hot.

Egg Hopper:

  • After you put the hopper batter in the pan and turn it around.
  • Break an egg into the pan.
  • Cover and cook for 2 – 3 minutes over a low flame until the egg is well cooked.

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