travel chef hoppers

Hopper Recipe

By: Author Dan Toombs

Posted on Published: February 4, 2016

Sharing is caring!

You could be a pro and making this hopper recipe in no time!

I was first introduced to this hopper recipe when I was in Sri Lanka in 2016 and I was immediately hooked on them. With this authentic hopper recipe, you will be able to make amazing hoppers at home which taste just like those you find in Sri Lanka.

On my most recent trip to Sri Lanka, I made hoppers almost daily and even got to have a go making them at Nuga Gama restaurant in the Cinnamon Grand Hotel. My hopper recipe has changed very little over the years so I have updated this page with more recent photos that you should have a look at below. 

The photos will help you get this hopper recipe just right!

What are hoppers?

Sri Lankan hoppers, also known as appam or aappa, are a popular and traditional Sri Lankan dish made from fermented rice flour and coconut milk batter. They are a type of bowl-shaped pancake with a crispy edge and a soft, spongy center.

To make this hopper recipe as written, you will need a hopper pan but don’t let that stop you!

You can use a small wok or even a frying pan to make this hopper recipe. Your hoppers will look different to the bowl shaped pancakes found in Sri Lanka but the flavour will be the same and that’s the most important thing.

How do you cook hoppers?

To make Sri Lankan hoppers, a special hopper pan or appachatti is used. This pan is round and bowl-shaped, with a small depth in the center and a slightly raised edge. You pour the prepared batter into the pan and swirled around to coat the bottom and form the characteristic bowl shape. The pan is then covered with a lid to allow the batter to cook through from both the bottom and the top.

Are there different types of hoppers?

Yes and I will be adding recipes for those too very shortly. Hoppers can be a savoury meal served with chutneys and they can also be sweet.

The savoury hoppers are often mixed with other spices to give them different colours such as beetroot for red hoppers and turmeric for yellow hoppers. 

Watch this space! Those recipes will be on my blog very soon along with a few sweet dessert hopper recipes.

What if you don’t have a hopper pan?

Hopper pans are difficult to come by outside of Sri Lanka where almost every family has a few. Try to get one on ebay if you can or at a specialty Sri Lankan grocer.

Don’t let this special pan stop you from making this hopper recipe though! You can use a small wok or even a frying pan. Your hoppers won’t look like they do in Sri Lanka but they will still taste amazing.

Sri Lankan hoppers can be made in various forms:

1. Plain Hoppers: These are the basic hoppers made from the rice flour and coconut milk batter as in the recipe card below. They have a subtle coconut flavour and are typically served with accompaniments such as sambal (spicy chili paste), coconut sambol, or a curry.

2. Egg Hoppers: In this variation, a whole egg is cracked into the center of the hopper batter before it sets. The egg cooks along with the hopper, adding richness and flavor. Egg hoppers are a popular breakfast dish in Sri Lanka. See the notes in the recipe card below if you want to give egg hoppers a go.

3. String Hoppers: These are made from a different type of batter consisting of rice flour and water, without coconut milk. The batter is extruded through a special press to form thin strands, which are then steamed to create delicate, noodle-like strands. String hoppers are often served with curry and coconut sambol. 

Can you store Sri Lankan hoppers in the fridge?

Sri Lankan hoppers are best enjoyed fresh, soon after they are cooked, as they are at their peak texture and flavor. However, if you have leftovers or need to store them for later use, here are some guidelines:

• Refrigeration: You can store leftover Sri Lankan hoppers in the refrigerator for up to 1-2 days. Place them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out and absorbing other odors in the refrigerator.
• Freezing: Sri Lankan hoppers can also be frozen for longer-term storage. If you plan to freeze them, it’s best to do so soon after they are cooked and cooled down. Place the hoppers in a single layer on a baking sheet and freeze them until they are firm. Once frozen, transfer them to a freezer-safe bag or container, separating the layers with parchment paper to prevent sticking. Frozen hoppers can be stored in the freezer for up to 1-2 months.
• Reheating: When you’re ready to eat the stored hoppers, you can reheat them by steaming or microwaving. If frozen, allow them to thaw in the refrigerator overnight before reheating. To steam, place the hoppers in a steamer basket or steaming tray and steam them for a few minutes until they are heated through. Alternatively, you can microwave them for 30-60 seconds until warm.

It’s worth noting that while stored hoppers may not have the same texture as freshly cooked ones, they can still be enjoyable, especially when reheated properly and served with your favorite accompaniments. However, for the best experience, it’s recommended to consume Sri Lankan hoppers fresh whenever possible.

Can you freeze hopper batter?

Again, I do not recommend doing this. Coconut milk does not freeze well so it is best to make up some batter whenever you want delicious hoppers.

Step by step photographs

Not pictured is the process of proving the yeast water mixture which is easy and explained in the recipe card below.

While the yeast is proving, sift the rice flour into a large mixing bowl and add just enough of the coconut milk to make a wet dough.

Whisk all the batter ingredients until there are no lump and it is creamy smooth. It is best to let the batter ferment over night but this is not essential to cook them.

Heat a lightly greased hopper pan over a medium-high heat.

Add a small ladleful of the batter to the hot pan.

Swirl the batter around in the pan to coat the sides completely with a thin layer of the batter.

The pan should look like this with a thin layer of batter all over the sides and a thicker layer of batter at the bottom.

Cover the pan and place it back on the heat for about 4 minutes.

After about 4 minutes, lift the lid and your hopper will look like this. Uncover and keep cooking to brown the hopper some.

Stack the hoppers as you finish cooking them and enjoy with a good Sri Lankan chutney.

If you like this Sri Lankan hopper recipe, you might like to try some of these other Sri Lankan favourites.

Spicy Sri Lankan Fried Cashews Sri Lankan Fried Calamari Isso Vade Sri Lankan Prawn Curry Beef Curry Sri Lankan Style Green Bean Curry Butternut Squash Curry Prawn Curry with Moringa Leaves Sri Lankan 3 Meat Curry Eggplant Curry Sri Lankan Black Pork Curry Sri Lankan Chicken Curry Crab Curry Black Pepper Chicken Curry Sri Lankan Fish Curry

Have you tried this Sri Lankan hopper recipe? 

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Ingredients

• 1 tsp dry active yeast
• 70ml (1/4 cup) warm water
• 1 tbsp sugar
• FOR THE BATTER
• 270g (2 cups) white or brown rice flour
• 400ml (1 ½ cups) good quality coconut milk
• 125ml ( ½ cup) coconut water or water
• ½ tsp salt
• ½ tsp sugar

Instructions

• Pour the warm water into a bowl. It should be hand hot so not boiling but about bath water temperature. Stir in the dry active yeast and sugar and then cover with a towel to retain the heat of the water and place in a warm location for about 15 to 20 minutes. The yeast will wake up and become bubbly.
• While the yeast is proving, sift the rice flour into a large mixing bowl and add just enough of the coconut milk to make a soft dough. Cover and let it rise in a warm location for about 4 hours.
• After four hours, add the remaining coconut milk and knead it into the dough. Then start adding the coconut water or water slowly. You may not need it all. You just want to have a thick and creamy batter similar to full fat cream. Whisk until there are no lumps in the batter. Your batter is now ready to use but you can make it even better by letting the batter ferment.
• To do so, cover the batter tightly and place it in a warm place. I usually place it in my oven with just the pilot light turned on. Leave it to ferment for 24 hours for a stronger, more authentic flavour. Whisk again and set aside.
• To cook the hoppers, lightly grease a hopper pan. You just want a film of oil so that the hopper doesn’t stick and greasing the pan is not necessary if you are using a non-stick hopper pan.
• Place the pan over a medium-high heat and when hot, add a small ladle full of the batter and swirl it around in the pan. You are aiming for a thin film of batter all over the sides of the pan and more batter at the bottom. This will give you both a fluffy and crispy hopper just like those you find in Sri Lanka.
• Cover the pan and cook for about 4 minutes. The sides will turn crispy brown and the bottom of the hopper will be nice and fluffy.
• If you are not using a non-stick hopper pan, hit the sides of the pan a few times with the handle of a knife and then use the same knife to ease the hopper out of the pan.
• Transfer your cooked hopper to a plate and continue until all the batter is used up or until you have enough to serve. Any leftover batter can be stored in the fridge for at least three days and it can also be frozen for up to six months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Serving size:, did you like this recipe.

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!

I learned to make hoppers over a wood fired stove using a traditional hopper pan.

Sunday 20th of November 2016

What happened to the chicken drumsticks recipe? I clicked on that and got adverts and a hopper recipe

Tuesday 29th of November 2016

Sorry about that. It was a mistake on my part. The drumstick recipe is right here. https://greatcurryrecipes.net/2016/09/28/bengali-chicken-drumstick-curry/

Cheers, Dan

Sharing is Caring

Help spread the word. You're awesome for doing it!

• Fast Recipes
• Snacks and sides
• Chefs’ Recipes
• Recipe Collections
• Restaurant Reviews
• Restaurant Guide
• Restaurant Awards
• Destinations
• Accommodation
• Travel News
• Home & Style
• Gift Guides
• Drinks News
• Drinks Recipes
• Competition
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Your Home and Garden
• Shop Your Home & Garden
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Woman's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew

Peter Kuruvita: Egg hoppers

Although eaten throughout Sri Lanka, this is the one recipe nobody can agree on. I like to add eggwhites as I feel they add to the crispness. The best breakfast hopper is made by cracking an egg into the centre just before steaming the hopper (as pictured).

Ingredients

Fresh yeast is available from select health-food shops. If unavailable, substitute 10gm dried yeast. This recipe is from by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into style. Notes

Related stories

Kafeneion’s yellow split pea dip

Kafeneion’s baked blue-eye trevalla with tomato and onion sauce

Native ad body.

Crêpes Suzette

Alex Wong’s tres leches tiramisù with wattleseed

You are using an outdated browser. Please upgrade your browser to improve your experience.

• Restaurants
• Best-of Guides
• My Favorites
• Subscribe to our newsletter
• TheFork prefered partnership
• TheFork partner restaurants
• Global - English - USD
• Breakfast Club: How to Make a Traditional Hopper

Swap out your pancakes for this savory Sri Lankan dish.

They’re called okonomiyaki in Japan; crêpes in France and dosas in India—every culture has their version of flapjacks. Hoppers, from the small island nation of Sri Lanka, are comprised of a fermented batter made of rice flour, coconut milk and spices, and can be either sweet or savory. When cooked, a hopper resembles that of a bowl with crisp, golden edges and a doughy center. A fried egg is often the focal point of the hopper, and is often dressed up with curries and spices. At 1601 Bar & Kitchen , a contemporary Sri Lankan restaurant in San Francisco’s SoMa neighborhood, chef Brian Fernando serves up a traditional hopper with a jidori egg and sambols. Like the French crêpe, a special pan is required to make a hopper, and they can easily be found online. “The only versions I have seen are teflon coated, which work fine for home use,” says Fernando. “At the restaurant we use aluminum pans that are only available in Sri Lanka. Up your griddlecake game with Fernando’s hopper recipe.

Hoppers Recipe courtesy of Chef Brian Fernando, 1601 Bar & Kitchen, San Francisco *This will make more than 6 hoppers, but is difficult to reduce the portion. Ingredients 60 milliliters lukewarm water 8 grams dry activated yeast 55 grams granulated sugar, divided 250 grams sifted rice flour 100 grams cooked basmati rice 1 can (400ml) coconut milk 6 whole eggs nonstick spray Method 1.  Combine the warm water, yeast, and 5 grams granulated sugar and set aside. 2. Combine the rice flour and remaining 50 grams granulated sugar in a large mixing bowl; set aside and reserve. 3. Blend the basmati rice and coconut milk to form a fairly thick but pourable paste; add to the sugar-flour mixture. Add about 125 milliliters of additional warm water to the blender in order to get most of the rice paste out and transfer to a bowl. 4. Once the yeast mixture has doubled in size, add to the rest of the ingredients and mix well with a whisk, making sure to get out all the lumps, adding more lukewarm water (115˚F) as needed. The texture should resemble pancake batter. Keep in a warm dry place for 4 to 5 hours. 5. Heat a hopper pan until barely smoking and spray with a generous amount of nonstick spray. Add 4 ounces of the batter to the middle of the pan and rotate until the entire surface is coated. Cook over medium heat until the batter begins to brown slightly. Add an egg and lower the heat. Cook for about 1 minute until the white just begins to set. Turn the heat to high for about 10 seconds and immediately cover with a lid and turn the heat off. Once the albumen has fully cooked, remove from the pan using an offset spatula. The yolk should still be runny. Serve immediately.

Images courtesy of 1601 Bar & Kitchen.

Recipe: Try This MICHELIN Star Pho Cocktail at Home

This unique and aromatic creation is sure to impress your taste buds and your guests.

A 101 Guide to Perfect Vietnamese Food and Wine Pairing

Spring rolls with champagne? Pho with red wine? We've got the answers.

One MICHELIN Star Musket Room's Camari Mick Shares Her Cinnamon Roll Recipe

The perfect addition to Christmas season.

The Perfect Pair: How to Select Holiday Season Bottles

Breaking down the essentials of opening the right drink.

Keep Exploring - Stories we think you will enjoy reading

Get Cocktail Hour Ready With Fried Olives and Sabich Deviled Eggs

Middle Eastern-inflected snacks to up your apéro spread

Recipe: Gâteau St-Honoré From Two Star Commis

An elaborate gâteau St-Honoré recipe from Daniela Herrera, one of two Outstanding Pastry Chefs in California this year

Recipe: Salmon Rillettes from Three Star Le Bernardin

From the team at Three Star Le Bernardin in New York comes this salmon rillettes recipe.

Recipe: Bûche de Noël from Balthazar

A bûche de Noël, aka a Yule log, is a Christmastime tradition. It's most common in France, Belgium, and Switzerland, but its popularity has spread worldwide.

Recipe: Alma's Steamed Egg with Shiitake Mushrooms

Chef-owner Anna Chen of Toronto Bib Gourmand Alma shares this recipe for steamed egg with shiitake mushrooms.

Thanksgiving Recipes From MICHELIN Chefs

How to make a divine roast chicken, delightfully umami black cod, and pumpkin cheesecake.

Recipe: Wynona's Grilled Carrots With Pumpkin Seed Zhug

Toronto Bib Gourmand Wynona's grilled carrots recipe is autumn on a plate.

Rabbit: Malta’s Favourite Meat

We take a closer look at why you’ll find rabbit on the menu at many restaurants in the MICHELIN Guide Malta

Osteria Mozza's Nancy Silverton Shares Her Secrets for the Perfect Caesar Salad

Nancy Silverton of MICHELIN-Starred Osteria Mozza in Los Angeles spills the secrets of her famed Caesar salad.

Recipe: Risotto al Basilico From Gia in Toronto

Gia chef Francesco Spinelli's risotto al basilico is an earthy, cheesy, autumnal dish that utilizes seasonal vegetables. Here's how to make it.

Recipe: Simone Zanoni and his Tagliolini al tartufo

November 23rd - 29th 2020: Welcome to a new week of worldwide Italian Cuisine. For the occasion, Simone Zanoni, Chef at "Le George", reveals his secret recipe of Taglioni al Tartufo and Parmigiano.

How To Make Thai Green Curry Like A MICHELIN Starred Restaurant

Learn the secrets behind making MICHELIN-level green curry.

MICHELIN Guide

Use the app to find the best restaurants and hotels everywhere

Be the first to get news and update about the michelin guide.

MICHELIN Guide selections

The michelin group.

• Terms of Use
• Privacy Policy
• Legal Notice

Display settings

Customize your experience by easily adjusting display settings for territory, and currency to suit your preferences!

Member privileges

The Plus program provides upgrades and amenities at participating hotels. For this hotel, Plus members will receive:

Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime.

• Go to the home page
• Skip to navigation
• Skip to content
• Go to sitemap

This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version. Please visit http://www.microsoft.com/windows/ie/ to upgrade.

JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

• Farmer Resources
• Farmer News

Research Areas

• Food Safety
• Feeding & Nutrition
• Biosecurity & Flock Health
• Environmental Sustainability
• Animal Welfare
• Human Health

Farm Sustainability Dashboard

The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

Recipes and Cooking

Sri Lankan Egg Hoppers

• Preparation time 120 mins
• Serves 4 people

• Download as PDF
• Publication 6 October 2020
• Dinner Recipes
• Breakfast Recipes

Hoppers – the traditional Sri Lankan street food you can now make at home.

As a staple of sub-continent cuisine, hoppers come in many forms. And we've teamed up with the renowned Adam Liaw to lead you through a cracking recipe in how to make an egg hopper – a mouthwatering crepe with a soft-boiled egg in the centre.  

Accompanied by coconut milk, dhal and a fiery sambol – it's the appetizing flavour bomb you'll be savouring from now on.

Please enable JavaScript to see this video.

Ingredients

7g (one sachet) dry yeast

2 cups rice flour

1 cup coconut milk

1 tsp sugar

canola oil, for greasing

salt and black pepper, to season

• Bloom the yeast in about ½ cup of warm water for about 5 minutes. Combine the rice flour, coconut milk and sugar in a large bowl and add in the bloomed yeast. Whisk until the batter is smooth, then add extra warm water until the mixture is the consistency of thickened cream. Cover with a tea towel and set aside in a warm place for 1 hour.
• Whisk in the salt, and add extra water (if needed) until the batter is the consistency of pouring cream.
• Heat a small frying pan, wok or hopper pan over medium heat and rub with a paper towel soaked in oil. Add about ¼ cup of the hopper batter to the pan and swirl to coat the pan. Crack an egg into the middle and cover the pan. Cook for about 3-4 minutes, then season with salt and pepper. Repeat for the remaining batter. Remove the hopper from the pan and serve with dhal and Sri Lankan sambols.

More great recipes

Mexican Spiced Taco Bowl with Eggs

• Preparation time 20 mins

Pesto Pasta Bake

• Preparation time 30 mins
• Serves 6 people

Easy Quiche Lorraine

Chorizo Baked Eggs

Curried Egg Salad Sandwich

Egg & Tortilla Wrap

• Serves 1 person

Ready to enter your #EggsEra? Enter now to WIN your share of $2,500 to cut the bill of your next grocery shop.

A Travel & Food InfoBlog

Info, Trip, Recipes

Hoppers Recipe: Savor Sri Lanka's Culinary Tradition

Embark on a culinary journey to Sri Lanka with our Hoppers recipe, a unique and delightful dish that represents the heart of Sri Lankan cuisine. In this article, we'll guide you through crafting these iconic Sri Lankan pancakes while sharing insights into their cultural significance.

Exploring Sri Lankan Hoppers

Hoppers are more than just a dish; they're a symbol of Sri Lankan culinary heritage. These bowl-shaped pancakes, made from fermented rice flour and coconut milk, are crispy on the edges and soft in the center. They are typically enjoyed for breakfast or as a snack, served with a variety of toppings and accompaniments.

Ingredients You'll Need:

2 cups of rice flour

1/2 cup of coconut milk

1/2 teaspoon of active dry yeast

1/2 teaspoon of sugar

1/4 teaspoon of baking soda

1/2 teaspoon of salt

1 1/2 cups of water

Coconut oil (for greasing the pan)

Toppings of your choice (e.g., eggs, onions, chilies, and herbs)

Instructions:

Preparing the Batter:

In a mixing bowl, combine the rice flour and coconut milk to make a thick batter. Cover and let it rest for at least 4 hours or overnight to ferment.

In a separate bowl, mix the active dry yeast, sugar, and a little warm water. Allow it to activate for about 10 minutes, until it becomes frothy.

Add the yeast mixture, baking soda, and salt to the rice flour batter. Stir well to combine.

Cooking the Hoppers:

Heat a hopper pan or a small non-stick skillet over medium heat. Grease the pan lightly with coconut oil.

Pour a ladleful of the batter into the center of the pan and swirl it around to coat the edges, creating a bowl shape. Cover the pan and cook for about 2-3 minutes, until the edges become crispy, and the center sets.

For an egg hopper, crack an egg into the center of the hopper. Cover and cook for an additional 2 minutes or until the egg is cooked to your liking.

Remove the hopper from the pan and repeat the process with the remaining batter.

Serving Hoppers:

Serve the hoppers warm, topped with your choice of ingredients such as sautéed onions, chilies, fresh herbs, or even a dollop of sambal for some heat.

Hoppers can be enjoyed for breakfast, brunch, or as a delightful snack any time of the day.

Hoppers: A Taste of Sri Lankan Tradition

Hoppers reflect the diversity and uniqueness of Sri Lankan cuisine, offering a delightful blend of textures and flavors that captivate taste buds worldwide. Whether enjoyed with savory or sweet toppings, Hoppers invite you to experience the cultural heritage of Sri Lanka one bite at a time.

Experience the authentic taste of Sri Lanka by preparing this Hoppers recipe and exploring the cultural significance it holds.

Embark on a personal journey with me through my travel blog. Discover hidden gems, practical travel tips, and captivating stories that will inspire your wanderlust. Let's explore the world together and create unforgettable memories along the way.

• Kottu Roti Recipe: Savor Sri Lanka's Iconic Street Food
• Rice and Curry Recipe: Explore the Flavors of Sri Lanka

Recent Posts

• Taste of Greece: Dolmades Recipe
• Taste of Greece: Souvlaki Recipe
• Taste of Greece: Moussaka Recipe
• Savor the Flavor: Grilled Tilapia Recipe
• Flavorful Fusion: Red Red Recipe
• National Cuisines
• April 2024 (48)
• March 2024 (72)
• February 2024 (76)
• January 2024 (87)
• December 2023 (84)
• November 2023 (82)
• October 2023 (87)
• September 2023 (78)
• August 2023 (94)
• July 2023 (159)
• June 2023 (124)
• May 2023 (58)
• April 2023 (58)
• March 2023 (64)
• February 2023 (18)

How To Make A Sri Lankan Egg Hopper

We may receive a commission on purchases made from links.

1601 Bar & Kitchen  is the only Sri Lankan culinary destination in the Bay Area, and since opening a few years back, it has earned critical acclaim and a devoted following. The restaurant is owned and run by chef Brian Fernando, with offerings that spotlight the flavors that helped to shape his palate as a child (his father is Sri Lankan). The result of this is a truly personalized cuisine, where time-honored family dishes live alongside more traditional preparations and street-food throwbacks, like the egg hopper . Hoppers are considered a staple of Sri Lankan cuisine and can come in many forms. 1601 Bar & Kitchen specializes in an egg hopper, which is much like a savory crepe with a soft boiled egg in the middle. It's served with caramelized onions, toasted coconut meat and Sri Lankan spices, and diners are encouraged to eat it like a taco.

The batter is rather simple but, unfortunately, useless without a proper hopper pan . We get ours directly from Sri Lanka, but they are also available online. 

• 2 cups rice flour
• 1/2 cup granulated sugar
• 1 1/2 cups coconut milk
• 3/4 cup water
• 1 tablespoon dry active yeast
• 1 1/2 teaspoons warm water
• 1 teaspoon sugar
• 3/4 cup cooked basmati rice
• Combine the first four ingredients (flour, sugar, coconut milk and water) in a large mixing bowl and set aside. In a separate container, proof the yeast in the warm-water sugar mixture until it triples in volume, about 10 minutes.
• Blend the rice and remaining coconut milk in a commercial blender at high speed to form a thick paste. Combine the yeast mixture and contents from the blender with the other ingredients. Using a whisk, stir until no lumps of flour remain. Place in an oven with the pilot light on for about three hours. The mixture should double in size.
• Heat hopper pan over medium-high heat. Swirl batter in the pan and crack an egg in the middle. Cover and let cook for 2 or 3 minutes. Loosen hopper with a knife and serve.

• Inspiration
• Destinations
• Places To Stay
• Style & Culture
• Food & Drink
• Wellness & Spas
• News & Advice
• Partnerships
• Traveller's Directory
• Travel Tips
• Competitions

Recipe: how to cook Hoppers' famous devilled chilli paneer

By Corinne Brooking

Karan Gokani opened Hoppers in 2015 with the Sethi siblings, whose other culinary successes include Gymkhana and Brigadiers. Since then, the Sri Lankan and South Indian restaurant has won over each and every customer with its namesake hoppers, dosas and karis (the Tamil term for curry). Here, director Gokani lets us in on one of his favourite recipes: devilled chilli paneer.

How to make devilled chilli paneer from Hoppers

‘There are some legendary dishes in Sri Lanka and devilled food is one of them. It is Chinese-Sri Lankan and extremely popular across the country. Devilled chicken, cuttlefish and prawns are commonly served in restaurants in Sri Lanka and are always great alongside a chilled beer. At Hoppers we have done various iterations of this dish, and for a vegetarian version, paneer works really well. You can also make it with halloumi, and for a vegan twist try tofu or crisp fried new potatoes. This versatility is what makes it my go-to when I’m looking for a quick meal with some fried rice or noodles.

‘I first tried delicious devilled chicken at the Mount Lavinia Hotel, just outside Colombo, more than a decade ago while watching the sunset and sipping a chilled Lion Lager. So there's always been that element of nostalgia when eating devilled food here. Note: paneer is not traditional in Sri Lanka; it’s something we've played around with to create a tasty vegetarian dish.’ Karan Gokani

Ingredients:

250g paneer, cubed or cut into 1-inch rectangles

3 tbsp coconut/ vegetable oil

1 tbsp rapeseed oil

2 medium banana chillies (or 1 green pepper), cut into 1-inch slices

1 red chilli (or ½ red pepper), cut into 1-inch slices

1 large red onion, cubed

2-inch cinnamon stick

2 stalks curry leaves, ideally fresh

2 banana shallots, finely chopped

1.5 tbsp garlic paste

1 tbsp ginger paste

2 Indian finger green chillies (or one Thai chilli), finely chopped

1.5 tbsp tomato paste

1.5 tbsp tomato ketchup

1 tbsp cider vinegar

2 tsp chilli flakes

Sugar, optional, to taste

Salt, to taste

1 tomato, cut into wedges

1 spring onion, sliced (to garnish)

Shallow fry the paneer in the oils until light brown and set aside.

Lightly stir-fry the banana chillies, red and/or green chilli and onion for one minute and set aside on a kitchen towel.

Reserve a tablespoon of the oil in the pan and add cinnamon, curry leaves and shallots, along with some salt.

Cook until the onion turns light brown and soft, being careful not to burn it. Add the garlic paste and ginger and cook until nicely caramelised.

Add the tomato paste and ketchup. Cook down until reduced to the consistency of a thick paste.

Pour in the vinegar and cook for another minute. Season with the chilli flakes and add salt and sugar to taste. The sauce should be a balance of spicy, sweet and sour.

Add tomato wedges and the Indian finger green chilli into the sauce along with the fried paneer, red and/or green chillies and onion and toss for a minute until fully coated in the sauce and heated through.

Garnish with the spring onion and serve immediately.

Like this? Now read:

Recipe: how to cook Padella's famous pasta dish at home

Recipe: How to make Richard Corrigan’s fish pie at home

Recipe: Jason Atherton shows us how to make pork Milanese at home

• How to Cook
• Competitions

Search by ingredient, dish or cuisine

Search history.

• Meat and Poultry
• Fish and Seafood
• Cakes and Baking
• Everyday and easy
• See more meat and poultry recipes
• See more fish and seafood recipes
• Petits fours
• Pescatarian
• Gluten-free
• See more cakes and baking recipes
• Dinner party
• Sunday roast
• All-day brunch
• Midweek meal
• Easy chicken
• See all easy recipes
• Cauliflower
• Blood orange
• Meat and poultry
• Fish and seafood
• Knife skills
• Cakes and baking
• Chef tricks
• See all meat and poultry guides
• See all fish and seafood guides
• Butternut squash
• Red cabbage
• Sweet potato
• See all vegetables guides
• Fish preparation
• Vegetable preparation
• Sharpen a knife
• See all knife skills guides
• Line a tart tin
• Make macarons
• Make sweet pastry
• Make biscuits
• Sous vide meat
• Sous vide fish
• Sous vide vegetables
• Sous vide fruit
• Tips and tricks
• See all sous vide guides
• Pickled asparagus
• Pickled mackerel
• Pickled gooseberries
• Pickled cucumber
• Pickled red cabbage
• See all pickling guides
• Rib-eye steak
• Chorizo crisps
• Pomme purée
• Crispy chicken skin

Karan Gokani

After giving up his job as a lawyer to pursue a career in food, Karan Gokani channelled his passion for South Indian cuisine into the launch of the now hugely popular Hoppers. As creative director, he oversees menu development at all three Hoppers sites.

Social Media

• Instagram: @karancooks

A passion for cooking doesn’t necessarily mean that someone is suited to a career as a professional chef. A life spent working tirelessly in a sweltering kitchen isn’t for everyone, after all. Thankfully there are other routes into the restaurant industry that still allow for creativity in the kitchen. Despite having always been passionate about food, Karan knew that a career as a full-time chef wasn’t for him and instead developed a Sri Lankan restaurant concept in London, which became the much-lauded Hoppers. As creative director of the JKS-run brand, he's still able to flex his cookery skills through recipe development, while also being involved in the progression of the outfit more broadly.

Growing up in Mumbai eating home-cooked Indian food, Karan can trace his love of cookery back to a very young age, ‘I remember when I was about four, being in the kitchen with our cook,’ he recalls, ‘I’d help him roll chapatis and then during the afternoons I started to go in and cook things for myself. It was that process of getting your hands dirty that I loved.’ This began a love affair with food, and Karan particularly enjoyed the creativity of turning raw elements into a finished dish - ‘I think I’ve always been quite artistic and food was just another way of expressing that.’

Despite this fascination with food, Karan initially decided to pursue a career in law, undertaking a law degree in Bombay. And it was during his time at university in India when he first worked in a professional kitchen, ‘it was just a summer job in a hotel kitchen,’ he explains, ‘but I realised early on that working in a kitchen permanently didn’t suit my personality. I had the bug and wanted to do more than just host dinner parties, but I knew I didn’t want to retrain as a chef.’ Still unsure of the way in which he wanted to be involved in food, Karan moved to Cambridge to undertake a second law degree, which ultimately led to a job in a top London law firm. After spending three years working as a solicitor, Karan quit his role in 2013 to return to India, longing for something more creative.

‘My desire to get into food just grew and grew,’ says Karan, ‘everyone I knew always joked about the fact that I clearly wanted to do it but I was also a very risk averse lawyer, so I wanted to slowly start getting familiar with the inside of the industry. It was all about finding the right opportunity and being brave enough to do it.’

The opportunity finally arose for Karan after he met and married his wife Sunaina Sethi, one of three siblings who founded JKS restaurants – the London based group who at that point already ran the likes of Trishna, Bubbledogs and Gymkhana. After conversations with both Jyotin and Karam Sethi about new restaurant concepts and JKS’s plans for expansion, Karan decided to fully dedicate himself to a career in food, and one concept in particular really appealed to him, ‘opening a restaurant had never really been about the cuisine for me,’ he explains, ‘I just knew it needed to be something close to my heart and something I could represent authentically. But I remember at our wedding in Kerala having a conversation with Karam about doing a Sri Lankan and being very interested. I obviously hadn’t grown up there but there was a lot of that culture around me, I’d travelled there a lot and I just loved the food. Around that time, people in the UK were also coming to understand hyper-regional food and that was something we felt we could really tap into.’

Initially, Karan moved back to London to work with JKS on some consultancy projects that they were involved in, but after a while his focus shifted fully towards the opening of his first Sri Lankan restaurant with JKS, having landed on the name Hoppers, ‘the idea was always for it to be a no reservation restaurant with small sharing tables,’ says Karan, ‘the idea being that no matter what walk of life you’re from, you’d come in, share a table and leave not just remembering the food but also remembering the conversation you had with your neighbour and the team who looked after you.’ Following various research trips to Sri Lanka to ensure the menu was as authentic as possible, Karan opened the first Hoppers at a small site on Frith Street in Soho in 2015 - it was an immediate hit.

As a result of this success, a second Hoppers site soon followed in 2017, this time in Marylebone, before a King’s Cross restaurant opened in 2020. Karan remained deeply involved with each of these openings, both in terms of hands-on recipe development but also overseeing the different teams, ‘I never want to be doing the same thing every day,’ he says, ‘I equally love dealing with people and dealing with food, and this role lets me do that. I’ll put my hands up and say I’m not a chef, but I am always trying to extract the best out of people at Hoppers.’ By spending less time in the actual kitchen, Karan has instead been able to work on other projects including cookbooks, collaborations and Hoppers delivery, bringing the food of Sri Lanka to even more people; and he shows no sign of stopping, ‘there’s still a lot more to come on the Hoppers front,’ he adds, ‘and I’ll be leading on that.’

Having spent a long time trying to find his way into the industry without being confined to the kitchen every day, not only has Karan found a role he’s perfectly suited to, he’s created one of London’s most popular restaurant concepts of the past ten years. Hoppers has helped shine a spotlight on a cuisine that Londoners knew far less about back in 2015, and that’s largely down to Karan's creativity and passion.

Hoppers Frith Street

49 Frith Street, London, W1D 4SG

The original Hoppers site in Soho is where it all began for JKS’s hugely popular Sri Lankan micro-chain, and it's widely credited as being the catalyst for the surge in popularity of the cuisine.

You may also like

• Michelin star results 2022
• Restaurant map
• Ingredients
• Recipe collections
• How to cook

INFORMATION

• Work with us
• Insights and consultancy
• Great British Chefs shop
• Great British Chefs x TheFoodMarket.com
• Join our Great British Chefs Cookbook Club
• Contributors
• Photography
• Privacy Policy
• Terms and Conditions

World Travel Chef

Food and world travel blog

This post may contain affiliate links.

Welcome to World Travel Chef, a food and travel blog by a professional head chef and travel fanatic. I travelled the world from the moment I finished my Chef’s apprenticeship, solo, and later with my wife and family. I’ve spent years in some of the best kitchens in London and Australia, dining in fine restaurants, and hunting for the best street food in the world.

On this site you’ll find travel tips, foodie blog posts, favourite kitchen gadgets , chef’s secrets and recipes, plus my other passion, competing in races all over the world. They can be running, Ironman triathlon, ultramarathons, or, whatever I feel like doing! I hope you find my site useful. I am now based in Port Douglas Australia , where I work as a private chef on yachts and as crew, from time to time.

• Book your hotel on Booking.com here or Agoda here.
• Get you visa and visa information here.
• Reserve your tour, tickets, or activity on GetYourGuide
• Take out Safety Wing travel insurance.

World Travel Chef Food and Travel Blog Posts

World Food Blogs & Guides

• World Food Overview
• Australian Food
• Romanian Food
• Sri Lankan Food
• More Food and Travel
• Kitchen gear and gadgets we recommend

Recipes From Around The World

• Tzatziki Recipe (Greece)
• Khao Soi Recipe (Thailand)
• Dal Bhat Recipe (Nepal)
• Ema Datshi Recipe (Bhutan)
• More International Food Recipes

Travel Tips & Destinations

• Tips for First Time Travellers
• Vietnam Travel Tips
• Best Restaurants in Port Douglas Australia
• Places to See in Guatemala
• More Travel Tips and Destinations

International Competitions & Fitness

• Cairns Ironman
• Ironman Malaysia
• How to Transport a Triathlon Bike
• Brasov Marathon (Romania)
• More Travel Fitness

• Secret Life of Chefs
• Work Less Travel More as a Chef
• Getting Chef Work in London
• Why I’m a Homeschool Dad

Latest Posts From World Travel Chef Blog…

Sharing is caring!

If you'd like to hire a car during your stay, use this car rental comparison tool to find the best deal! Please check out our Pinterest account for loads of food and recipes from around the world!

Related Posts:

Every product is independently selected by (obsessive) editors. Things you buy through our links may earn us a commission.

Every Chef I Talked to Loves This Tortilla Press

If you’ve ever had a made-from-scratch tortilla fresh off a comal, you understand: No premade grocery-store tortilla can possibly compare. Whether it’s a fragrant, slightly sweet corn tortilla or a still warm, slightly nutty flour tortilla, the difference between the homemade kind and the discs sitting in plastic on the shelf is so vast they may as well be totally separate food groups.

The most essential tool to making fresh tortillas at home is a good tortilla press. Sure, you can use a rolling pin or a wine bottle to flatten them out individually, but as I found out firsthand when I took up tortilla-making as a pandemic hobby, hand-rolling each of them gets old fast, particularly since I rarely made tortillas in batches of fewer than a dozen. Not only is a tortilla press much quicker at flattening the masa for tortillas into a pliable circular shape ready for griddling, it helps ensure that the thickness of your tortillas is consistent, which means that they’ll cook more evenly. Plus, you can use it to make other flatbreads at home, like roti, parathas, naan, or pita. I’ve even used mine to flatten pie dough.

A press is a pretty simple gadget. It’s essentially two flat plates attached with a hinge that allow you to put something in between them. You use a handle to press down on the contents inside, applying even pressure to flatten them. (Typically, you line the press with a plastic bag or parchment paper to prevent the tortilla dough from sticking, another lesson I learned the hard way.) When I started looking into tortilla presses, I learned that there are two major genres. The first is a circular press, usually made out of aluminum or cast iron. The second are square presses, usually also made of metal, though sometimes wood.

One square press stood out in my research: a jewel-colored, sleek, metal number that popped up repeatedly among the Mexican chefs I follow on social media. I noticed it in the Instagram Stories of Bricia Lopez , co-owner of Guelaguetza in Los Angeles and author of Asada , and in the kitchen behind Mi Cocina writer Rick Martinez in his videos of his kitchen in Mazatlán. When I reached out to Martinez to ask, he confirmed: It was the Doña Rosa Tortilla Press, an artisan-made press from Oaxaca distributed in the U.S. by the masa harina brand Masienda.

“I love this press so much,” Martinez told me. “I have two of them. It is so beautiful that it makes me want to make tortillas from scratch just so I can pull it out and use it.”

The press is made out of powder-coated rolled steel, which means that not only is it an appealing pop of color for your kitchen — it comes in a cobalt blue, a seafoam green, a bright, poppy yellow, white, and black — it also is a serious piece of equipment. The weight of the press, Martinez explained, is key. It means that it doesn’t wiggle back and forth while you use it. “I love the heft of it. It is virtually indestructible, and lasts forever, which is why a lot of restaurants and taco stands in Mexico use them,” Martinez said. (Plus, when Mi Cocina came out, the brand released an edition in pink to match the cover of the book.)

It’s not just Martinez, though. As I reached out to chefs for their thoughts on the best tortilla press, time and time again, I got the same answer: the Doña Rosa . Ana Castro, the New Orleans–based chef-owner of Acamaya, is also a huge fan. “They are the real deal; they are made in Mexico by Doña Rosa, she’s a master of her craft and has been producing them for longer than I have been alive,” Castro said. Plus, she appreciates that with the Doña Rosa , unlike the traditional circular cast-iron models, you can adjust the thickness of the tortilla that you’re serving. “This tortilla press is the last one you’ll ever buy,” Castro said.

It’s also the press that Chef Fermín Núñez uses in his masa-centric restaurants in Austin. “Masienda’s Doña Rosa Tortilla Press is what we use at both of our restaurants, Suerte and Este, to make fresh corn tortillas daily,” Nunez explained. “A good tortilla press should be high quality and have some weight to it. Masienda’s has both, which is exactly why we use theirs in the restaurants.”

When I got my hands on a Doña Rosa press to try it out, I had to agree. (I chose the seafoam-green one.) Though I am far from a master at making tortillas, the Doña Rosa tortilla press was a joy to use. It’s sturdy enough that I never worry about it slipping on the counter, and it quickly and evenly flattens masa into discs. The adjustable-thickness option makes it particularly versatile for use with other flatbreads, too. And it’s a pleasing object to have in my kitchen — always at the ready, reminding me that fresh tortillas aren’t that far away.

The Strategist is designed to surface the most useful, expert recommendations for things to buy across the vast e-commerce landscape. Some of our latest conquests include the best acne treatments , rolling luggage , pillows for side sleepers , natural anxiety remedies , and bath towels . We update links when possible, but note that deals can expire and all prices are subject to change.

• the strategist
• recommended by experts
• small appliances

Every product is independently selected by (obsessive) editors. Things you buy through our links may earn us a commission.

Deal of the Day

Micro sales, greatest hits, most viewed stories.

• The 17 Very Best Protein Powders
• All the Best Walking Shoes We’ve Ever Written About
• 23 Things on Sale You’ll Actually Want to Buy: From Bathing Culture to Bose
• What Joey Fatone Can’t Live Without
• The Very Best Body Washes

Today’s Top Clicked

Turn Your Curiosity Into Discovery

Latest facts.

9 Facts About National Train Day May 11th

12 Facts About National Coq Au Vin Day May 29th

40 facts about elektrostal.

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

Was this page helpful?

Our commitment to delivering trustworthy and engaging content is at the heart of what we do. Each fact on our site is contributed by real users like you, bringing a wealth of diverse insights and information. To ensure the highest standards of accuracy and reliability, our dedicated editors meticulously review each submission. This process guarantees that the facts we share are not only fascinating but also credible. Trust in our commitment to quality and authenticity as you explore and learn with us.

Share this Fact:

• Client log in

Metallurgicheskii Zavod Electrostal AO (Russia)

In 1993 "Elektrostal" was transformed into an open joint stock company. The factory occupies a leading position among the manufacturers of high quality steel. The plant is a producer of high-temperature nickel alloys in a wide variety. It has a unique set of metallurgical equipment: open induction and arc furnaces, furnace steel processing unit, vacuum induction, vacuum- arc furnaces and others. The factory has implemented and certified quality management system ISO 9000, received international certificates for all products. Elektrostal today is a major supplier in Russia starting blanks for the production of blades, discs and rolls for gas turbine engines. Among them are companies in the aerospace industry, defense plants, and energy complex, automotive, mechanical engineering and instrument-making plants.

Headquarters Ulitsa Zheleznodorozhnaya, 1 Elektrostal; Moscow Oblast; Postal Code: 144002

Contact Details: Purchase the Metallurgicheskii Zavod Electrostal AO report to view the information.

Website: http://elsteel.ru

EMIS company profiles are part of a larger information service which combines company, industry and country data and analysis for over 145 emerging markets.

To view more information, Request a demonstration of the EMIS service