Sri Lankan hoppers are a traditional dish made from fermented rice flour and coconut milk, shaped into small bowls and cooked until crispy on the outside and soft on the inside. They are often served with a variety of dips and curries and are a staple in Sri Lankan cuisine. Egg hoppers are a variation of Sri Lankan hoppers that have a fried egg cooked into the center of the hopper. Here's a guide on how to make egg hoppers:
Ingredients:
2 cups of rice flour
1 cup of coconut milk
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of instant yeast
1/2 teaspoon of baking powder
1/2 cup of warm water
Oil for cooking
4-6 eggs
 |
In a large mixing bowl, combine the rice flour, sugar, salt, yeast, and baking powder.
Slowly pour in the warm water and
coconut milk, mixing continuously to form a smooth batter.
Cover the batter and let it sit in a
warm place for about 4 hours to ferment.
When the batter has fermented, heat up
a non-stick pan over medium heat.
Pour a ladle of batter into the center
of the pan and swirl the pan around to spread the batter evenly into a thin,
round shape. (If you want to taste plain hoppers you can stop from this step.)
Crack an egg into the center of the
hopper and sprinkle salt and pepper over the egg.
Cook for about 2 minutes on each side
or until the hopper is golden brown and crispy, and the egg is cooked to your
liking.
Repeat the process with the remaining
batter and eggs.
Serve the egg hoppers warm with a
variety of dips and curries, such as coconut sambal or chicken curry. Enjoy!
 |
| This is how to cook the hoppers. |
0 Comments