Soak the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked in coconut water to obtain a soft dough. Cover the dough with a muslin cloth and leave overnight (for 12 hours) to rise. Add sufficient coconut milk to the dough and mix it to make a thick batter.
Heat a small iron pan with side handles or a kadai. Grease it well with oil. Pour in about five tablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist till the pan is coated right around with the batter. (Break an egg at this stage into the centre of the hopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat till the sides or border is crisp brown and lacy with a soft and cooked centre.
Serve with any of the sambols and hoddha. To prevent the hoppers from sticking to the pan, fry the yolk of an egg in the pan before preparing the hoppers.