Egg hoppers are a delicious and traditional Sri Lankan breakfast dish made with fermented rice batter and eggs. They are crispy on the outside and fluffy on the inside, and are best served with a spicy coconut sambol.
Category
Breakfast
Servings
4
Prep time
24 hours
Cook time
15 minutes
Egg hoppers are a delicious and traditional Sri Lankan breakfast dish made with fermented rice batter and eggs. They are crispy on the outside and fluffy on the inside, and are best served with a spicy coconut sambol.
Ingredients
- 1 cup basmati rice
- 7g yeast
- 12g sugar
- 200ml coconut milk
- 1 tsp salt
- 8 eggs
- 1/2 coconut, grated
- 1 shallot, sliced
- 2 small green chillies, sliced
- 2 cloves garlic, sliced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp chilli flakes
- juice of 1 lime
Directions
Rinse the rice thoroughly under cold water, then cover with cold water and leave to soak overnight in the fridge. The next day, drain any excess water and transfer the rice to a food blender. Add 300ml water and blend on high for 6-7 minutes until you have a smooth rice milk. Add the yeast and sugar, stir well, then pour into a bowl and cover with a tea towel.
- Leave the rice milk mixture at room temperature to ferment for 1.5-2 hours, or until it starts becoming bubbly.
- In a mortar and pestle, add the garlic and chillies and pound until smooth. Add salt, pepper, and chilli flakes and pound again. Mix in the grated coconut and lime juice; set aside until needed.
- Once the rice milk has fermented, stir in the coconut milk and a big pinch of salt. Heat a hopper pan over medium heat and add a small drizzle of oil, swirling to coat the sides. Pour a spoonful of the batter into the pan, tilting to cover all sides. Crack an egg into the centre and cover with the lid. Cook for 4-5 minutes until the hopper is golden and crispy on the edges, and the egg is cooked through.
- Serve the hopper hot with a generous amount of coconut sambol on the side.
