|Rice flour||130 Gram|
|Semolina||25 Gram (Sooji)|
|Melted butter||1 Teaspoon , mixed with equal amount of gingelly oil (For greasing pan)|
|Gingelly oil||1 Teaspoon (For greasing pan)|
Roast rice flour lightly without addition of fat in a deep vessel.
To the coarse rice flour, add 200 ml. of water and cook to porridge consistency.
Add this and the toddy to the rice flour and knead to a soft dough.
Leave overnight to ferment.
Grate coconut and prepare 150 ml. coconut milk (3/5 ths of a standard cup).
Add the coconut milk, sugar and salt to the rice flour dough.
Cover and let it stand.
Pour a spoonful of batter in a thick iron pan (well seasoned).
Set for a minute and then take the pan with both hands and give it a circular twist till about 1 cm. more of the pan is thinly coated with the batter, which, when the hopper is baked forms a crisp brown border.
The inside of the hopper pan should not be washed but greased with a mixture of melted butter and gingelly oil.
If the hopper sticks to the pan, fry an egg in the pan, remove, tie in soft rag and use to grease the pan by dipping in oil and rubbing over the bottom of the pan.
Serving size Complete recipe
Calories 1862Calories from Fat 574
% Daily Value*
Total Fat 69 g106.2%
Saturated Fat 59 g295%
Trans Fat 0 g
Sodium 748 mg31.17%
Total Carbohydrates 298 g99.3%
Dietary Fiber 22 g88%
Sugars 62 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet