How to Host a Sri Lankan Hopper Party

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How to Host a Sri Lankan Hopper Party
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Sri Lankan food relies heavily on coconut, lime, spice, and seafood with rice or rice flour-based dishes like hoppers being the respite from all that heat and acid

go on the other for pouring and releasing, respectively. I’m weirdly attached to the heat-safe, angled Gir for this.

If you’re going to make egg hoppers, pull a few eggs out of the fridge to come to room temperature now. And while you’re at it, put a bottle of wine or seltzer in the fridge. With everything else ready to go, I put my kale by the stove to sauté last-minute, alongside a few little bowls of mise: coconut milk, chopped onion, garlic, and ginger. Sounds obsessive, but mise is the key to feeling chill while hosting. When guests arrive, I want to be knee-deep in a story, not chopping onions.This is where I get into the joy of the pre-partyI’ll be honest: I do nothing the first 45 minutes of a hopper party but enjoy my friends. As it nears 6:45 p.m.

If you’re doing egg hoppers, crack one into a small bowl and slide it into the center of the hopper, then put the lid on. It’ll take two to four minutes to set. Repeat, sliding finished hoppers into the warming oven until you have one per person. If I have more than one pan, I sometimes like to rope someone — or everyone — into cooking, too.Everyone crowds around the table now and digs in, spooning curries and sambols in and around their hoppers. I usually make a second, smaller batch halfway through, which gets torn and shared.

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