Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy.
Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture.
Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water.
Now cover the bowl with a wet cloth and leave for about eight hours in a warm place. The batter should rise to double the original amount.
Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp sugar and stir well. If more liquid is needed, add more water.
Soak a small piece of cloth in oil and a saucer.
Heat the pan(thachhiya) on medium. When hot rub the pan throughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.
Note: If the hoppers difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers
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