Easy Sri Lankan hoppers recipe that uses rice flour. And uses 18-hour fermentation to get the authentic hopper taste.
After 18 - 20 hours add sugar and coconut milk and make a somewhat thick batter. Not too thick or not too thin. Careful when you add coconut milk. You might need less or more than 200ml. So add a little by little and see the consistency is right. Do NOT add salt yet. Now cover again and let it sit for 30 mins.