Jackfruit Hopper (vegan)
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Jackfruit Hopper (vegan)

Ingredients:

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)

 

Nutritional Information:

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.

Recipe Description:

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

    from £6.00

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