First in a contemplated monthly series, this event was organized by the ladies' guild of the Staten Island Buddhist Vihara, or monastery, to raise funds for larger premises. Hoppers were cooked on the spot in their distinctive bowl-shaped pans, which help the hoppers retain a pancake-like texture in the center even as the edges turn crisp. A standard order consisted of four plain hoppers, one more with an egg, the chili pepper and onion condiment called lunu miris, and in my case tuna.
The bill of fare ($8 per plate) also included string hoppers, such as the serving with chicken shown here, and various takes on kotthu, including goat and vegetarian versions. Dessert was confined to an ice cream truck, parked at the end of the block — the usual soft-serve, though in these parts doled out by a Sri Lankan proprietor.
Taste of Sri Lanka
Outside the Staten Island Buddhist Vihara, 115 John St., Elm Park, Staten Island
(This event, the first in a contemplated monthly series, was held on August 1, 2014)