Hoppers (Sri Lankan Fermented Rice and Coconut Pancakes)

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1. 1Step 1: In a large bowl, mix together 300 g rice flour and a small pinch of dried yeast. Add 300 ml coconut water and, using your hands, mix it well for around 5 minutes until you have a smooth, thick batter. Don't rush this - mixing the batter hydrates the rice flour and makes for a more homogenous texture that perfectly traps the fermentation gases. You'll notice the texture change from a lumpy to a smooth pour as you mix it. Cover loosely and leave to ferment for around 16 hours, until bubbly and doubled in volume. To cook the Hoppers at a later stage, you can always refrigerate the batter until needed (for up to 2 days).
2. 2Step 2: Once the batter has fermented properly, gently stir in 200 g coconut milk, 50 ml more water and 1 tsp salt (7g). It should have a creamy consistency, but be thin enough that you can easily spread it out when tilting the pan. You can add more rice flour or water if it feels too thin or thick. Leave the batter to ferment for 30 minutes more, which will help recreate the gases that will have escaped while stirring in the coconut milk.
3. 3Step 3: Heat a small hopper pan (or a small wok) over medium heat until evenly hot and lightly grease it with neutral oil. Pour in a small ladleful of batter, then immediately swirl the pan so the batter coats the sides thinly, leaving a thicker layer in the centre. Cover with a lid and cook for 3-4 minutes until the edges are crisp and lightly golden and the centre is set. Repeat with the rest of the batter. Depending on the size of the pan, you'll get around 4-6 hoppers.
4. 4Step 4: Loosen the hopper gently with a spatula and lift it out. Repeat with the remaining batter, greasing the pan lightly each time.
5. 5Step 5: Serve warm, ideally with Seeni Sambol.