Hoppers (appa) are fermented rice-flour pancakes shaped like little bowls, crisp at the rim and soft in the middle - a cornerstone of the Sri Lankan breakfast.
For an egg hopper an egg is cracked into the centre and gently cooked. It is served with lunu miris, a fiery onion-chilli sambol.
Servings4 pieces
Time90 min
LevelMedium
Ingredients
Rice flour★250 g
Coconut milk★300 ml
Dry yeast & sugar★1 tsp + 1 tsp
Eggs★4
Salt1 pinch
Onion & chilli (for sambol)some of each
★ = available authentic in the Asia Boutique
Preparation
1
Whisk rice flour, coconut milk, yeast and sugar into a batter.
2
Let it prove covered 1-2 hours until foamy.
3
Pour the batter into a hot, curved pan and swirl.
4
Crack an egg into the centre, cover and cook.
5
Serve with lunu miris sambol.
Make it original
Rice flour and coconut milk for egg hoppers are in the Asia Boutique.
