Sri Lankan HOPPERS (Vegan Pancake Bowl)

In a bowl, mix all the ingredients for the pancake batter until you achieve a smooth, slightly thick consistency. Cover the bowl with a kitchen towel and let it rest in a warm place for about 30 minutes to allow the yeast to activate.

While the dough is rising, prepare the Tomato Sambal: combine the chopped tomatoes with the finely diced red onion, then add the lime juice and the Bombay Masala spice mix. Season with salt to taste and set aside until serving.

Once the resting time is up, heat a pan and lightly brush it with oil. Pour a ladle of batter into the center of the pan, then gently spread it with a circular motion so that it has thinner edges and a thicker center. Cover with a lid and cook for 2–3 minutes until the edges are crispy and the center remains soft.

Carefully remove the pancake and place it over the top of an upside-down deep bowl, gently molding it to take a bowl shape. Let it cool completely; this is when the shape sets. Your homemade HOPPERS pancake bowl is ready! Serve it filled with the creamy curry, fresh Vegan crema, the tomato sambal, and garnish with fresh coriander and lime.