Egg Hoppers
Overview
Egg hoppers are one of Sri Lanka's best-known breakfast and supper dishes, made from a lightly fermented rice-flour batter cooked in a rounded pan until the edges turn lacy and crisp. An egg is cracked into the center just before the hopper sets, creating a dish that works equally well as a cultural food guide and a recipe-led page for home cooks.
Ingredients
This simplified batter is designed for a home kitchen and aims for the thin, crisp edge and tender center typical of restaurant-style hoppers.
- 2 cups rice flour
- 1 cup thick coconut milk
- 1 cup lukewarm water
- 1 tsp sugar
- 1/2 tsp instant yeast
- 1/2 tsp salt
- 4 eggs
- Oil, for lightly greasing the pan
Resting Time : 60
Instructions
Whisk the rice flour, coconut milk, water, sugar, yeast, and salt into a smooth batter. Leave it to rest until slightly airy so the hoppers cook up with a light center and delicate edges.
Heat a lightly greased hopper pan, pour in a small ladle of batter, and swirl immediately so the mixture coats the sides in a thin layer while a little batter settles in the middle.
Crack an egg into the center, cover, and cook until the edges are crisp and the egg has set to your liking. Repeat with the remaining batter and serve hot with sambol, kiri hodi, or a mild curry.
Notes:
A small hopper pan makes the shape much easier to control. If you use a small wok or rounded skillet instead, expect the first one or two hoppers to act as practice rounds.
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