Madhur jaffrey's coconut hoppers

Yield: 8 servings

Measure Ingredient
1 teaspoon Active dry yeast
1 pinch Sugar
1 cup Warm water; (1050 to 1150)
1½ cup Unbleached white flour
½ cup Brown rice flour
1 teaspoon Salt
1 cup Lite coconut milk
\N \N Cooking spray

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 ⅓ 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@...> on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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