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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

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Egg Hoppers

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 

  1. 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.
  2. 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.
  3. 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
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