For October’s Food Chain, Oscar Williamson showed us how to make his favourite Sri Lankan Hoppers – thin, bowl-shaped pancakes made from rice flour, named after the pan they are traditionally cooked in. We also made some sambols (chutneys), spiced potatoes and cauliflower to fill the hoppers with!
A note from Oscar: “Hoppers and sambols are light and delicious, easy to make and hard to mess up! They also happen to be gluten free and vegan. The fermentation process of making hoopers creates a slight sourness, which perfectly sides the sweet coconut. The sambols are sweet, spicy and sour which make them perfect to fill inside a crispy hopper. They are vibrant with colours and burst with flavour.”
If you missed this Food Chain, you can take a look at the recipes here.
