The chef and owner of Lankan Filling Station shares her recipe for the intricate dish that made her famous, served with a big mixed plate of prawn curry, simple dal and sambols
My love of hoppers is a well-established fact. Long before I opened Lankan Filling Station, every trip to Sri Lanka inevitably turned into a mini hopper pilgrimage. I watched them being made, I questioned their makers and occasionally someone would let me on to their pans to attempt a hopper swirl.
Despite this borderline obsession, I had only really tried to make them from scratch once, with my nan in Perth. On reflection, it might have been a good idea to nail a recipe before committing to opening a restaurant.
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