Madhur Jaffrey's Coconut Hoppers
- 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. 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.
- 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.
- 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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