Deep End Diner Eddie Lin visits Asian Lanka, a restaurant in Reseda, CA to learn how to make Sri Lankan Hoppers.

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7 Comments »

  • Jeni Chua said:

    Finally- a Deep End Dining dish without fried crickets, snake guts, or meat haha! That looks delicious! I really want to try it! Great job Ed! (ps. What's in the sauce?)

  • Eddie Lin said:

    Jeni, thanks for the comment. It's a vegetarian curry she was dipping into. Their curries and sambals are great for eating hoppers of all kinds!

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  • Carole Bell said:

    I don't think anyone would learn to make hoppers from this demonstration! The chef does not give the correct ingredients for them! She has left out the vital yeast from the mix!

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