Hoppers

Method

Soak rice and fenugreek seeds in water for 30 minutes, then drain and grind to a smooth paste with coconut milk, jaggery and salt. Transfer to a bowl, add yeast, stir well and leave to ferment at room temperature for 8-12 hours until bubbly and sour-smelling. Heat a hopper pan (concave non-stick mould) over medium-high heat and lightly oil each indentation. Pour a ladle of batter into each mould and immediately rotate and tilt the pan in a circular motion so the batter coats the sides evenly, creating a cup shape. Crack an egg into the centre and add a few curry leaves, then cover with a lid and cook for 2-3 minutes until the edges are crispy and golden and the egg is cooked to your preference. Slide the hopper out onto a plate and repeat with remaining batter. Serve hot with curry, sambols or jaggery and banana.