Jaggery Hoppers | Cooking with Aunty D

Picture this; crispy edges meet a soft, fluffy center, all bursting with warm jaggery goodness.

These jaggery hoppers are so irresistible, you’ll practically beg for seconds!


Raw white rice 2 cups
Grated coconut 1 cup
Coconut water 1 cup
Yeast 1 tbsp
Sugar 1 tbsp
Jaggery 1/2 cup
Salt 1 1/4 tsp
Thick coconut milk 1/2 cup


Soak raw white rice in water.

Once the rice is well-soaked, drain the excess water.

Next, toss it into your blender along with grated coconut and coconut water and blend until you get a velvety batter.

Add yeast and sugar to the batter.

Give it a good stir, and let it ferment for an hour. (Hint: You’ll know your batter is ready once you start to see tiny bubbles appear!)

Add in the star ingredient; jaggery, along with salt and thick coconut milk. Stir everything well until fully combined.

Heat up a greased hopper pan and swirl the batter around to create a thin, even layer. As the edges become crispy and brown, gently fold the hopper.

Serve your freshly made jaggery hoppers warm for breakfast or even as a sweet treat!

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

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