Out & About
Cooking with Friends
April 17, 2019
MINALS JUMEIRAH SPICE
Served hot for breakfast or dinner with spicy Onion Sambol or Coconut Sambol
Makes approx 20 Hoppers
INGREDIENTS FOR HOPPERS:
1 500gm Appam/Hoppers Mix (available in Lulu's and some of the local supermarkets in Dubai)
4 tbsp fresh coconut
1 tsp yeast
3 tsp sugar
1 tsp salt
3-4 tbsp coconut milk
In a large bowl mix together the Appam/Hoppers Mix and fresh coconut.
Take a small bowl and mix together yeast, sugar, salt and add this to the bowl of Hoppers mix.
Cover the bowl with a tea-towel and set aside for 4 hours in a warm place to ferment.
Now add the coconut milk and stir the batter. The batter should have the consistency of a thin crepe batter. If it is too thick, adjust by adding coconut milk.
Heat the hopper pan over a high heat, then lower to medium.
Add a ladle of hopper batter and immediately swirl the batter around the pan.
Cover and cook until the batter sets, the edges are crispy, about 2 to 4 minutes.
Gently slide the hopper out of the pan to a plate.
Serve hot with with spicy Onion Sambol or Coconut Sambol
SPICY ONION SAMBOL RECIPE:
2 -3 Onions minced
salt, chili powder, chili flakes, olive oil
Mix all the above ingredients together as per your spice level taste!
Serve with Hoppers
I'm busy working on my blog posts. Watch this space!
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