I mentioned that we had hoppers for breakfast. They thought I mean string hoppers as they'd eaten that type when Jay made dinner for the gang once. In fact, I have on occasion gone on and on about string hoppers in my blog.
Regular hoppers and egg hoppers are just as an important part of Sri Lankan cuisine. I was sure had completed a dozen entries on this personal favourite. They can be served as breakfast, lunch, dinner, or simply a snack. However, I could only find one reference published back on September 10, 2009!
So, for today's blog post, I'll add the same three photos I sent via MS Teams and copy the same text sent.
"These are another type of hoppers. Jay served string hoppers in New West. Those are the extruded noodle -type made into little nest pads."
"These are regular hoppers and several egg hoppers are shown too. They require a special pan. The outside should be paper thin and crispy. The middle is plump and soft. They are made from just rice flour and coconut milk (sometimes yeast) left out overnight to ferment. They can be eaten for any meal with bananas and spicy fried onion and chillies. Or can be eaten with anything. They are easier to eat than make. It's normal to eat about five."