Egg Hoppers Egg Hoppers are made with a fermented rice batter - a Sri Lankan breakfast speciality This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Jun 2021 in Recipes Course New Update Main Ingredients Eggs, Rice Cuisine Sri Lankan Course Snacks and Starters Prep Time 8-10 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Egg Hoppers as required Eggs 2 cups Rice , soaked 1 1/2 - 2 hours 1 cup Cooked rice 1 cup Fresh coconut , scraped 3-4 slices White bread , soaked 1 teaspoon Sugar 1/2 teaspoon Soda bicarbonate to taste Salt to shallow fry Oil as required Crushed red chillies Method Drain the rice and put into a grinder jar. Add a little water and grind to a smooth paste. Transfer into a large bowl. Put cooked rice and coconut into the mixer jar and add a little water. Soak the bread slices, squeeze extra water out and put them into the jar. Add a little more water and grind to a smooth paste. Add this paste to the rice paste and mix well. Keep the bowl in a warm place overnight to ferment. Heat a non-stick appam kadai. Add sugar, baking soda and salt to the batter and mix well. Drizzle a little oil into the kadai and wipe it with a tissue. Pour a ladle full of batter into the kadai and swirl it around to spread the batter all around. Some batter will settle in the centre. Break an egg and put it in the centre of the appam, cover and cook. When the edges turn golden and separate from the kadai, lift the appam and place it on a serving plate. Make more hoppers similarly Serve it hot with vegetable ishtew or chicken ishtew. Nutrition Info Calories 2903 Carbohydrates 69.8 Protein 428.4 Fat 102 Other Fiber Vitamin B12- 3.6mcg #Cooked rice #Crushed red chillies #Eggs #Fresh coconut #Oil #Rice #Salt #Soda bicarbonate #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article