Egg plain hoppers Recipe

Ingredients

• 2 cup(s) Raw Rice soaked for 4-5 hours.
• A handful of cooked rice.
• 4 cups Coconut shavings.
• A pinch of yeast granules dissolved in some Coconut Wateror a little hot water.
• Salt and sugar to taste.
• Eggs, Honey, Coconut Milk  (Optional).

Method

• Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water.

• Coconut Water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste.

• Allow to ferment at room temperature for at least 6 hours.

• Heat a small appa chatti. Pour approximately half a cup of batter and quickly but gently swirl the pan around so that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.

• You can then add any of the optional ingredients such as an egg or some Coconut Milk. If you prefer the plain hopper, just leave it to cook.

• Cover with a lid and cook each hopper on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy.