COPPER🇱🇰 Sri Lanka
Egg hoppers recipe
Delightful bowl-shaped pancakes with a crispy edge!
Ingredients
- 200 g rice flour
- 300 ml coconut milk
- 100 ml water
- 1 tsp yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- 4 eggs
How to make Egg hoppers
- In a mixing bowl, combine 200 g of rice flour, 1 tsp of yeast, 1 tsp of sugar, and 1/1 tsp of salt. Mix well to blend all dry ingredients evenly.
- Gradually stir in 100 ml of coconut milk and 200 ml of water, whisking until the batter is smooth without lumps.
- Cover the bowl with a cloth and let the batter rest for 30 minutes at room temperature for fermentation.
- Heat a non-stick pan over medium heat and add 1 teaspoon of oil to coat the surface evenly.
- Pour a ladleful of batter into the pan, then swirl it to ensure the edges are coated evenly with batter.
- Cook until the edges are crispy and golden, about 2-3 minutes, then crack an egg into the center and cover.
- Cook until the egg is set, about 2 minutes, monitoring the doneness carefully. Remove from heat to cool slightly.
- Serve warm, garnished with your choice of chutney or sambal.
What is Egg hoppers?
Egg hoppers is a traditional dish from Sri Lanka, and takes about 60 minutes from start to finish. It is built around coconut milk and rice flour. The recipe below uses 8 ingredients and is written out step by step.
How long does Egg hoppers take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 68 dishes built on coconut milk. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Egg hoppers?
Use a non-stick pan for easy release of the hoppers and to keep them intact.
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