Egg Hoppers

Ingredients 

• 8 eggs
• 3 white bread slices
• 2 cups rice, soaked for 4-6 hours
• 1 cup scraped coconut
• 1 cup cooked rice
• ½ teaspoon sugar
• Salt to taste 
• ½ teaspoon baking soda
• ½ onion with skin
• Sesame oil (til oil) for greasing 
• Crushed black peppercorns to sprinkle 
• Red chilli flakes to sprinkle 
• Coconut sambal to serve 

Method

1. Take white bread slices in a bowl, and add sufficient water to soak. Drain the rice and put it into a blender jar. Add ½ cup water blend into a fine paste and transfer into a large bowl.
2. Mash the bread slices and put them into a blender jar, add coconut, cooked rice and ½ cup water. Blend into a fine paste transfer into the same bowl and mix well. Set aside to ferment for 8-10 hours.
3. Add sugar, salt and baking soda, and mix well. Add sufficient water and mix to get a batter of pouring consistency.
4. Heat a non-stick appam chetty, prick an onion with a fork, dip it into a bowl of sesame oil and grease the appam chetty with it.
5. For each hopper, pour a ladle full of batter into the appam chetty. Tilt and swirl it to cover the sides with batter. Cook for 1 minute. Break an egg into a bowl and gently pour it over the centre of the hopper.
6. Tilt and swirl the appam chetty so that the egg white spreads over the entire hopper. Sprinkle crushed black peppercorns, dried red chilli flakes and salt over the egg. Cover and cook till it leaves the sides of the pan. Make more egg hoppers similarly.
7. Transfer the hopper onto a serving plate and serve hot with coconut sambal.