Hopper

Shopping list

• 200 g basmati rice — soaked overnight

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• 100 g grated fresh coconut — or desiccated coconut

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• 350 ml warm water

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• 150 ml coconut milk

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• 1 tsp caster sugar

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• 1 tsp fast-action dried yeast

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• 0.5 tsp salt

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• 2 tbsp vegetable oil — for cooking

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• 4 piece eggs — optional, one per hopper

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Step by step

1. 1

   Drain the soaked rice thoroughly. Place in a blender with the grated coconut and 250ml of the warm water. Blend on high speed for 2– 3 minutes until you have a smooth, slightly grainy batter.

2. 2

   Transfer the batter to a large bowl. Stir in the coconut milk, caster sugar, yeast, and salt. Mix well.

3. 3

   Add the remaining 100ml warm water gradually, stirring, until the batter has the consistency of single cream — pourable but not too thin.

4. 4

   Cover the bowl with a damp tea towel and leave in a warm place for 2–3 hours until the batter has fermented slightly and small bubbles appear on the surface.

5. 5

   Heat a small wok or hopper pan (a rounded non-stick pan with a lid) over medium-high heat. Lightly brush the base and sides with vegetable oil.

6. 6

   Pour a small ladleful of batter (about 80ml) into the centre of the pan, then immediately swirl the pan in a circular motion so the batter coats the sides and forms a thin, lacy edge with a thicker centre.

7. 7

   If using an egg, crack one into the centre of the hopper. Cover with a lid and cook for 2– 3 minutes until the edges are crispy and golden, and the egg white is set but the yolk remains runny.

8. 8

   Remove carefully with a spatula. Repeat with the remaining batter, re-oiling the pan lightly between each hopper.

9. 9

   Serve hot with sambol, dhal, or a spicy Maldivian fish curry.