My mum, Ramanie, is a consummate host. My earliest memories were of her hosting large dinner parties for friends and diplomatic visitors at our house. This meant cooking would happen in our kitchen for what seemed like days! The waft of delicious aromas would fill our house as the guests would arrive. Mum would make the crispiest of hoppers with the spongiest bases; perfect for mopping up the spicy curries and accompaniments laid on our dining room table. With all this cooking going on, she amended a family recipe for hopper batter to create her own super quick hopper recipe that gives the crispiest hoppers around.


  • Yeast mixture/dough

  • 400 gr rice flour (usually white is used)

  • Water

  • 1 sachet (7 gr) yeast 

  • ½ teaspoon white sugar

  • 2 tablespoons lukewarm water

  • Batter

  • 1 tin coconut cream

  • Salt to taste

  • 2 teaspoons of white sugar (optional)

  • 1 egg, beaten

  • You will need

  • Hopper Pan (appachetty) or a small fry pan

  • Linen pouch or towel for oiling hopper pan


  • Yeast mixture:

  • 1.

    Add sugar to lukewarm water and then sprinkle yeast on to the water. Stand until it starts to froth.  

  • 2.

    Place rice flour in a separate mixing bowl and add the yeast mixture to the flour, adding more water as needed to make a firm and dry batter in the mixing bowl.

  • 3.

    Do not knead, but slap the batter with your hands and work it. Leave in a warm place overnight (or at least 3 hours) in a glass bowl covered with a damp linen cloth.

  • Batter:

  • 1.

    The dough must have risen and doubled in size before proceeding with the batter steps. Slap it a couple more times with the hands before adding the coconut cream, salt, sugar (optional), and the beaten egg to the mixing bowl.

  • 2.

    Mix to a thick pouring consistency.

  • 3.

    To cook the hoppers, first, heat the hopper pan.

  • 4.

    Rub the pan with a clean linen pouch dipped in oil. Pour a serving spoonful (about 1/3 of a cup) batter into the pan and very quickly swirl around to coat the sides of the pan.

  • 5.

    For an egg hopper, crack an egg into it while batter is still moist.

  • 6.

    Cover pan with a tight fitting. The hopper will cook into a crisp bowl shaped crepe. Texture should be crisp around the outside and spongey in the center, if you are using a traditional hopper pan. If done in a flat frying pan you will not get the the crisp bowl shape, but the taste will be just as good!


Tip: Serve with fish or meat curry and lunu miris (onion and chilli sambol).

The recipe image depicts an egg hopper with dhal curry available at Hopper Kade.

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