Egg Hoppers A beloved Sri Lankan specialty, cooked in a traditional hopper pan, these delicate crepes feature a cracked egg cooked into the center, resulting in a tender yet crispy base with a perfectly cooked egg nestled within. This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Jun 2021 in Recipes Course New Update Egg Hoppers 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 4 eggs 200 grams rice flour ½ teaspoon castor sugar ½ teaspoon soda bicarbonate 150 ml thick coconut milk 150 ml thin coconut milk Oil for brushing Salt to taste Crushed black peppercorns for sprinkling Method Put rice flour, sugar, soda bicarbonate and thick and thin coconut milk in a bowl and whisk well till the batter is smooth. Set aside for 30-45 minutes. Heat a hopper pan (small cast-iron kadai), brush with oil. Pour a ladle of batter, tilt the pan all around to spread the batter. Break egg in the center of the hopper. Cover and cook till the egg and hopper is done. Transfer the egg hopper onto a serving plate, sprinkle salt and crushed black peppercorns and serve immediately. 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