Jackfruit Hopper (vegan)
For 2 (For 4)
Jackfruit: 1 can (2 cans)
Onion: 1 (2)
Tomato: 1 (2)
Green Chilli: 1 (2 )
Coriander: 1 bunch (2 bunches)
Green Beans: 1 bunch (1 large bunch)
Savoury Tarka Blend: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Coconut Milk: 1 small can (1 big can)
Palm Sugar: 1 pod (2 pods)
Milma Batter Mix: ½ bag (1 bag)
Per serving: Energy (kcal) 922 Fat 26g of which saturates 16g Carbohydrates 147g of which sugars 24g Protein 40g Salt 2.68g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Anglicised as a ‘hopper’, the appam of South India and Sri Lanka is such an ingeniously simple idea, you’ll wonder why it hasn’t been adopted worldwide: a bowl-shaped pancake. Made from a batter of ground rice (and sometimes lentils), hoppers carry a slightly tangy, refreshing taste, contrasting nicely with the richness of our jackfruit curry. Jackfruit is a crucial ingredient in Sri Lankan cuisine, not only because of the sweetness of the ripe fruit or its protein-rich seeds, but due to the mild flavour of polos (unripe jackfruit), a unique plant-based ingredient that turns meaty and tender when cooked.
Preparation time:For 2 - 40 minsFor 4 - 70 mins
Cooking time:For 2 - 60 minsFor 4 - 90 mins
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