INGREDIENTS

INSTRUCTIONS

1. In a mixing bowl, using a balloon whisk or in the work bowl 0f an
electric mixer fitted with the whisk attachment, sprinkle yeast and sugar
over the warm water. Let stand 5 minutes. Add flours and salt, mixing on
low speed to make a thick batter. Cover with plastic wrap and let rest in a
warm area for 10 to 12 hours. (Inside an unheated oven is ideal.) 2. Stir
in coconut milk and let stand for 10 minutes. Lightly spray the bottom of a
wok and warm over medium-low heat. Ladle in 1/3 cup of batter. Gently swirl
wok in a circular motion to extend the circle 0f batter no more than 1
inch, making thin edges. Cover wok and cook for 10 to 12 minutes. (The
center will puff up and the edges become crisp and golden brown.) Slide
breads, as they are cooked, on a dish, cover with foil, and keep warm while
cooking remaining hoppers. Serve warm.
Hoppers are a breakfast bread from Sri Lanka, the island country at the tip
of India. They are yeasted rice flour pancakes, a cross between crpes and
English muffins in consistency. Cooked in a wok, they have thin, crispy
edges and thick, puffy centers. The quickly mixed hatter must sit for 1 to
2 hours before cooking, so make it after dinner and let it ferment
overnight. Serve with butter and honey or jam.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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