Hopper is a type of pancake, originating from South India and Sri Lanka, made with fermented rice batter and coconut milk, common in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.


Ingredients
400 g Red/White rice 
2 cup thk coconut milk
1 1/2 cup of coconut water
Sugar 1 tsp.
1/4 cup of warm water (43–46ºC)
1 tsp. dry active yeast
Salt 1/4 tsp.
2-3 tsp. Cooking oil 

Method
  1. Mixed warm water, yeast & sugar together kept the mix 5-15 min
  2. Add the yeast mixture, salt to rice flour, Well mixing until prepare smooth dough let sit 3-4 hour for fermenting process
  3. After fermenting process add coconut milk and mix until make thick batter 
  4. Heat a pan over medium heat apply small amount of oil on the heated pan
  5. Add almost 1/3 cup of batter to the pan. Immediately tilt the pan and move it in a circular motion so the batter covers the heated insides of the pan as stick thin layer. Cooked 2-3 min in low heating process
  6. Well-cooked  layer remove as hopper