Egg hoppers are a typical breakfast in Sri Lanka. Hoppers are a very thin and crispy pancake style dish that can accompany many things including curry, chutney, or even a perfectly fried egg.

Ingredients

1 tsp fast-action dried yeast
300ml coconut water
200ml coconut milk
200g rice flour
1 tsp sugar
Oil for frying
4 eggs

Method

  • In 50ml of warm water, dissolve the yeast. Mix thoroughly and leave for 15 minutes – the mixture should start to bubble
  • Mix together the flour, sugar, and add a pinch of salt. Add the coconut water and coconut milk and whisk until there are no lumps
  • Add the yeast mixture and leave the batter to ferment for 2 hours, covered
  • When you’re ready to cook your hoppers, heat a very deep frying pan or wok on high. Brush the pan with oil and add a ladle of the batter. Move the pan until the batter forms a very thin pancake and cook for 1 minute
  • Crack an egg into the base of the pancake
  • Add a lid and cook for a further 2-3 minutes until the edges are crispy and the egg is cooked
  • Carefully remove the pancakes and repeat the cooking process with all of the batter

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