Sri Lankan Egg Hoppers

Name: Sri Lankan Egg Hoppers
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 2 cups rice flour; 1 cup coconut milk; 1 tsp yeast; 4 eggs

බිත්තර ආප්ප/BIT-tah-rah AHP-pah/

About this dish

Bowl-shaped fermented rice and coconut crepes with a crispy edge and an egg cracked into the center.

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Ingredients

🍚2 cups rice flour

🥥1 cup coconut milk

🫙1 tsp yeast

🥚4 eggs

Method

Serves 2

Mix rice flour, coconut milk, and yeast into a batter, and let ferment for several hours.

Heat a small wok-shaped pan and swirl a ladle of batter to coat the sides.

Crack an egg into the center.

Cover and cook until the edges are crisp and the egg is set.

Serve with sambal or curry.

✓ What Makes it Authentic

Egg hoppers are a beloved variation of the classic Sri Lankan hopper, commonly eaten for breakfast or dinner.

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