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Hopper With Sambal

A Sri Lankan street food recipe served with a spicy accompaniment.
Hopper with Sambhal Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 180 Min

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INGREDIENTS

  • FOR Hopper
  • 1 cup Rice Flour
  • 3 gms Yeast
  • 1 tsp Sugar
  • As required Water
  • 2 tbsp Coconut Milk
  • As required Oil
  • 1 Egg
  • FOR Sambal
  • 2 Onions 1 Tomato
  • 5 to 6 Dried Chillies
  • 1 tsp Sugar
  • 1 Lemon Juice
  • To taste Salt
  • FOR Garnish
  • Micro greens
  • Nacho Cheese Dip

HOW TO PREPARE HOPPER WITH SAMBAL

  1. 1

    For Hopper, Activate yeast by mixing with some water and sugar and letting it rest for around 10 minutes.
  2. 2

    In a bowl, mix 1 cup rice flour, 1 tsp sugar, 3 gms activated yeast and water as required to make thick consistency dough Sprinkle few drops of water on dough, cover the bowl and rest the dough for 1.
  3. 3

    5-2 hours for fermenting.
  4. 4

    Add 2 tbsp coconut milk to the fermented dough.
  5. 5

    In an appam pan, pour oil as required, pour a ladle full of dough in the pan and spread evenly, cover the pan and let the hopper cook well, drizzle some oil and remove from pan.
  6. 6

    For non-veg hopper, break one egg on the hopper, cover pan and let it cook.
  7. 7

    drizzle some oil and remove from pan.
  8. 8

    For Sambal, Roughly chop 2 onions and 1 tomato and blend to fine paste with 5-6 red chillies, Add salt to taste, 1 tsp sugar and juice of 1 lemon, mix well.
  9. 9

    To serve, place the hopper in a plate and add a spoonful of sambal, garnish with some micro greens and nacho cheese dip.
  10. 10

    Hopper is ready to be served with Sambal.
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