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Ingredientes
- 1/2 kg Rice flour, sievedc 1 slice of bread
- 1 1/2 c. Coconut water, about (360 ml.) Salt to taste
- 1 tsp Sugar, (5 g.)
- 2 Tbsp. Toddy, (30 ml.)
- 3 c. Coconut lowfat milk, extracted from 1 grated coconut (720 ml.) Oil for cooking
Direcciones
- SOAK the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked in coconut water to obtain a soft dough. Cover the dough with a muslin cloth and leave overnight (for 12 hrs) to rise. Add in sufficient coconut lowfat milk to the dough and mix it to make a thick batter.
- Heat a small iron pan with side handles or possibly a kadai. Grease it well with oil. Pour in about five tablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist until the pan is coated right around with the batter. (Break an egg at this stage into the centre of the hopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat until the sides or possibly border is crisp brown and lacy with a soft and cooked centre.
- Serve with any of the sambols and hoddha. To prevent the hoppers from sticking to the pan, fry the yolk of an egg in the pan before preparing the hoppers.
- NOTES : (Hoppers)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 589 | |
| Calories from Fat 104 | 18% |
| Total Fat 12.4g | 16% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 431mg | 12% |
| Total Carbs 109.3g | 29% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.49g | 4% |
| Protein 9.12g | 15% |
