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Sri Lankan Hoppers
Bowl-shaped Sri Lankan rice flour crepes with crispy edges and a soft centre — eaten with sambols at breakfast.
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12 hrPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 200g rice flour
- 100g plain flour
- 1 can coconut milk
- 200ml warm water
- 7g yeast
- 1 tsp sugar
- 1 tsp salt
- Oil for the pan
- Pol sambol and lunu miris to serve
Instructions
- Whisk flour, yeast, sugar and water into a thick paste; rest 30 min.
- Add coconut milk and salt; should be a thin batter; rest 8-12 hours to ferment.
- Heat a bowl-shaped pan (or small wok) with a film of oil.
- Pour in a ladle of batter; swirl to coat the sides like a bowl.
- Cover; cook 3 min until edges are crispy and centre is just set.
- Slide out.
- Serve with sambol.
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Tara’s tips
- Fermentation gives the signature sour edge.
- Bowl-shape pan is essential.
Serving suggestions
- Eat with pol sambol and lunu miris.
Storage & reheating
Batter keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is lunu miris?
Sri Lankan onion-chilli sambol — fiery condiment.
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