Kiri hodi

Makes 6-8

• 0 Egg hoppers
• 100g coconut water
• 1 tsp yeast
• 1 tsp sugar
• 300g coconut milk
• 200g brown rice flour
• 100g soda water
• 1 pinch salt
• 0 eggs
• 0 Rapeseed oil
• 0
• 1 onion
• 2 cloves garlic
• 0.5 tsp ground turmeric
• 0.5 tsp ground fenugreek seeds
• 0 25 mm-piece cinnamon stick
• 2 green chillies
• 0 curry leaves
• 0 400 ml tin coconut milk
• 0 Salt
• 0.5 lime

Step 1
Heat the coconut water until tepid.

Step 2
Whisk in the yeast and sugar, then leave to stand for 15 minutes.

Step 3
Mix with the coconut milk, then pour it into the rice flour in a large bowl.

Step 4
Whisk until you have a smooth batter.

Step 5
Cover with clingfilm and leave overnight.

Step 6
Add the soda water to the bowl and whisk well.

Step 7
Season with salt.

Step 8
Leave to stand for an hour before using.

Step 9
Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead.

Step 10
Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan.

Step 11
Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.

Step 12
Quickly crack an egg into the base of the pan and cover.

Step 13
Leave to cook for about 2 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown.

Step 14
Run around the edges with a palette knife and ease on to a plate.

Step 15
Repeat with the remaining batter and eggs.

Step 16
Serve with the three sauces.

Step 17
Put all the ingredients, except the salt and lime juice, in a pan.

Step 18
Place over a medium heat and bring up to a simmer.

Step 19
Cook gently for about 15 minutes, or until the onions have softened and the gravy has thickened.

Step 20
Season well.

Step 21
Add lime juice to taste.