Egg Hoppers are a traditional Sri Lankan dish made from fermented rice flour batter cooked with a runny egg in the center. They are crispy on the edges and soft in the middle, perfect for a delicious breakfast or snack.
Ingredients: 1 cup of rice flour. 1/4 cup of coconut milk. 1 egg. 1/2 cup of water. 1/2 tsp of salt. 1/4 tsp of sugar. 1/4 tsp of yeast. Cooking oil for greasing.
Instructions: Bring together rice flour, water, salt, sugar, yeast, and coconut milk in a bowl. Wait two hours and then taste it. Warm up a hopper pan or a nonstick skillet and add oil to it. Spoon some batter into the pan and swirl it around to cover the edges. Then, crack an egg in the middle of the batter. Set the pan on low heat and cover it. Cook for two to three minutes, or until the edges get crispy and the egg is done the way you like it. Carefully take the egg hopper out of the pan, and then do it again with the rest of the eggs and batter. Put it on the table hot with your favorite curry or chutney.
Kevin
