This was yummy! Colorful, healthy with lots of complex flavours. Took a while, but it could be simplified.

But, @nuanc the pie crust recipe was what I normally make (with usually miserable effects), with 2 small changes. First, I added a _heavy_ 2 tsp of xanthan gum per cup of GF flour used. Second, I rolled out on a silpat, with a parchment paper topper, and used the very fine and powdery glutinous rice flour (or sweet rice flour) as the dusting agent, instead of the normal rice flour I usually use.

If I had to pick a favorite Sri Lankan meal, this would be it.  There's nothing like breaking off a crisp piece of hopper, dipping it into broken egg, and scooping up some curry and a bit of seeni sambol.  Delectable. These rice flour pancakes have a unique shape; fermented batter is swirled in a special small hemispherical pan, so you end up with a soft, spongy center, and lacey, crispy sides -- that contrast is the true glory of the hopper.  Typically you'd make one egg hopper / person, plus another plain hopper or two, and maybe a sweet hopper to finish up. If you don't have a hopper pan, you can make hoppers in a regular frying pan; you just won't get quite as much of the crispy sides.  It's a little time-consuming to make hoppers, since each one must be individually steamed for a few minutes, but with practice, you can have four hopper pans going on a stove at once.  I'd recommend starting with just one pan at a time, though!  Serve with curry and seeni sambol. --from Mary A

The Sri Lankan version of caramelized onions is sweet, spicy, and tangy.  It’s important to cook the onions slowly -- all the liquid in the onion must evaporate if you want the sambol to keep well.  Made properly, this dish can keep for several weeks in the fridge, so you can enjoy a little with each curry meal for quite a long time.  An essential accompaniment for hoppers, and delicious with many other meals.  Great as a sandwich condiment!