Serves: 3 to 4 / Prep time: 2 hours
Makes 7 to 8 hoppers
200 grams rice flour (if the rice is too course grind into fine powder)
1 teaspoon salt
1 teaspoon instant yeast
1 teaspoon sugar
300ml – 400ml coconut milk
Chicken dry curry
1 tablespoon rice
5 tablespoon desiccated coconut
5 red dry chilly
2 tablespoon coriander
1 tablespoon fennel seeds
1 tablespoon cumin seeds
To cook curry
700 grams curry cut Chicken with bone
2 medium Onion, sliced
3 Curry leaf stem
2” 7 Pandan leaf piece
1 Scotch bonnet, sliced
2 inch Cinnamon
2 tablespoon ginger garlic paste
1 teaspoon pepper powder
11/2 tablespoon chilly powder
½ teaspoon turmeric powder
4 tablespoon roasted curry powder
1 tablespoon cumin powder
2 tablespoon tamarind paste
2 teaspoon chicken stock powder or 2 Maggie stock cube
11/2 teaspoon salt
2 cups water
1/2 cup coconut milk
To make egg hopper
1-Mix rice, salt, sugar and yeast, pour 300 ml of coconut milk mix to combine, cover mixture with plastic wrap and leave for 1 hour.
2-After 1 hour stir the batter if it’s too thick add more coconut milk from the extra milk left and make a smooth runny batter (batter should be just like crepe batter consistency)
3-Heat a small nonstick wok pan with lid over medium heat, I used a 6 inch pan, as I don’t have a hopper pan. I did apply little bit of oil before pouring the batter but if the pan is nonstick it’s not necessary.
4-Pour two ladle of batter and swirl batter in the pan. When batter is swirled it should stick to the sides, cook for 1 minute and crack an egg in the middle. Cover and let cook for 2 or 3 minutes. When the sides are light brown loosen hopper with a wooden spatula and serve.
To make chicken dry curry
5-Add all the roasting ingredients into a pan and roast until it’s light brown. Cool powder completely and grind into fine powder. Set aside
6-Heat oil in a pan add onion, curry leaf, pandan leaves, scotch bonnet, cinnamon and ginger garlic paste fry until light brown.
7- Add roasted curry powder, turmeric powder, cumin powder, chilli powder, pepper powder, chicken stock, turmeric paste, mix everything well. Pour water and cook with the lid on until chicken is cooked and the gravy is thick.
8- Add previously roasted powder, coconut milk and salt, cook few minutes and serve with egg hopper.