How to make Egg Hoppers - SK Khazana -

This is the way the Ceylonese like to have their appams. Serve it with a sambal for best results

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), White bread slices (सफेद ब्रेड)

Cuisine : Sri Lankan

Course : Snacks and Starters

For more recipes related to Egg Hoppers - SK Khazana checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Spinach and Cheese Pie - SK Khazana Grilled Vegetable and Mayo Wrap Garlic Mushroom Supremo sabudana vada

Egg Hoppers - SK Khazana

Egg Hoppers - SK Khazana Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Hoppers - SK Khazana Recipe

  • Eggs 8

  • White bread slices 3

  • Rice soaked for 4-6 hours 2 cups

  • Scraped coconut 1 cup

  • Cooked rice 1 cup

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Baking soda 1/2 teaspoon

  • Onion with skin 1/2

  • Sesame oil (til oil) for greasing

  • Crushed black peppercorns to sprinkle

  • Red chilli flakes to sprinkle

  • Coconut sambal to serve


Step 1

Take white bread slices in a bowl, add sufficient water to soak.. Drain the rice and put it into a blender jar. Add ½ cup water and blend into afine paste and transfer into a large bowl.

Step 2

Mash the bread slices and put into a blender jar, add coconut, cooked rice and ½ cup water. Blend into a fine paste and transfer into the same bowl and mix well. Set aside to ferment for 8-10 hours.

Step 3

Add sugar, salt and baking soda, mix well. Add sufficient water and mix to get a batter of pouring consistency.

Step 4

Heat a non-stick appam chetty, prick an onion with a frok, dip it into a bowl of sesame oil and grease the appam chetty with it.

Step 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.

Step 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.

Step 7

Transfer the hopper onto a serving plate and serve hot with coconut sambal .

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.