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A Sri Lankan hopper, also known simply as a hopper, is made from a pancake-like batter with fermented rice flour. A specially made hopper pan with two handles and high-round edges is used to create a bowl shape for each hopper.
At Kurumba in Sydney, Travin de Hoedt’s family-run restaurant has a devoted hopper bar, where the snacky staple gets made hot and on the spot. “The best way to eat hoppers is fresh off the hopper pan with some sambol and curry. This is how it’s served…
