Eggless Hopper with Vegetable Curry

Instructions

1. 1In a medium bowl, combine the 1 cup of rice flour, 2 cups of coconut milk, 1 tsp of sugar, 0.5 tsp of yeast, and 0.25 tsp of salt. Whisk until smooth, cover the bowl, and let it sit in a warm place to ferment for at least 2 hours, or until it looks bubbly.
2. 2While the batter ferments, prepare the curry: Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and cut the 1 large carrot into 2.54 cm cubes. Trim and cut the 1 cup of green beans into 2.54 cm pieces. Peel and dice the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel and mince the 2.54 cm of ginger.
3. 3Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and minced ginger and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 tbsp of curry powder and cook for 1 minute, stirring constantly, until it smells fragrant. Add the cubed potatoes, cubed carrot, and cut green beans to the pot. Pour in the 1 cup of coconut milk and add 0.5 tsp of salt. Stir everything to combine.
5. 5Bring the curry to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Heat a lightly oiled hopper pan or a small non-stick skillet (about 15.24-20.32 cm in diameter) over medium-high heat until a drop of water sizzles instantly (around 190.6°C / 190°C). Pour about 1/2 cup of the fermented batter into the hot pan. Immediately swirl the pan to spread the batter thinly up the sides, creating a bowl shape.
7. 7Cook the hopper for 3-5 minutes, or until the edges are golden brown and crispy and the center is set and cooked through. Carefully remove the hopper from the pan and place it on a plate. Repeat with the remaining batter to make 4 hoppers, adding a little more oil to the pan if needed between each hopper.
8. 8Serve the hot hoppers immediately with the vegetable curry.

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