Sri Lankan Hopper Rolls

Exclusive recipe kindly provided by Demuths vegetarian restaurant in Bath. Hopper rolls are just a type of pancake!

These are particularly nice as there is coconut milk in the batter. Our picture is not representative of the finished dish!

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Total time

30 minutes

Cuisine

Indian and Indian Subcontinent

Meal

soups-starters

Servings

Ingredients

Batter
200g/7oz plain flour
1 tsp egg replacement powder (or 2 tbsp sieved gram/besan flour – made from chickpeas)
1 x 400g tin coconut milk
200ml/7fl oz soya milk
200ml/7fl oz water
1 tsp sugar
pinch of salt
Filling
100g/3½oz cashews
100g/3½oz desiccated coconut
2 tbsp rapeseed or plain vegetable oil
3 small courgettes, grated
1 tbsp mustard seeds
½ tsp ground cinnamon
1 lime, juiced
2 tbsp chopped fresh coriander
pinch of salt

Instructions

1. For the batter, whisk together all the ingredients and allow it to rest for 20 minutes. The consistency of the batter should be like thick double cream, so add a little more liquid if it is too thick. Make thin pancakes in a good non-stick pan and cook lightly until golden on both sides. Wrap in foil and keep warm in a low oven while you make the filling.

2. Toast the cashews until golden brown and then finely chop them. Set aside.

3. Toast the coconut until golden and set aside.

4. To make the filling, heat the oil in a wok or deep frying pan. Add the mustard seeds, fry for a minute until they pop, then fry in the cinnamon for a few seconds, stirring constantly. Then gently fry the grated courgette for a minute or two.

5. Combine with the lime juice and fresh coriander. Add the toasted coconut and cashews. Season to taste.

6. To serve, spread the filling thinly on the pancakes. Roll up then cut each pancake roll in two.

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