• Madhur Jaffrey's Coconut Hoppers

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    • 1 tsp active dry yeast
    • 1 pch sugar
    • 1 c. hot water, (1050 to 1150)
    • 1 1/2 c. unbleached white flour
    • 1/2 c. brown rice flour
    • 1 tsp salt
    • 1 c. lite coconut lowfat milk Cooking spray


    1. 1. In a mixing bowl, using a balloon whisk or possibly in the work bowl 0f an electric mixer fitted with the whisk attachment, sprinkle yeast and sugar over the hot water. Let stand 5 min. Add in flours and salt, mixing on low speed to make a thick batter. Cover with plastic wrap and let rest in a hot area for 10 to 12 hrs. (Inside an unheated oven is ideal.) 2. Stir in coconut lowfat milk and let stand for 10 min. Lightly spray the bottom of a wok and hot over medium-low heat. Ladle in 1/3 c. of batter. Gently swirl wok in a circular motion to extend the circle 0f batter no more than 1 inch, making thin edges.
    2. Cover wok and cook for 10 to 12 min. (The center will puff up and the edges become crisp and golden.) Slide breads, as they are cooked, on a dish, cover with foil, and keep hot while cooking remaining hoppers. Serve hot.
    3. 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 hrs before cooking, so make it after dinner and let it ferment overnight. Serve with butter and honey or possibly jam.

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