Hoppers - Good Food Middle East
These coconut-laced, rice flour pancakes filled with curry and topped with the sweet-spicy sambol and fruity chutney are perfect for a Sri Lankan feast
Ingredients
- 1 tsp fast-action dried yeast
- 200g rice flour
- pinch of golden caster sugar
- 300ml coconut water, plus a little extra for thinning
- 200ml coconut milk
- sesame oil, for frying
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