Egg hoppers – Sri Lankan-inspired rice pancakes | NordMad
Breakfast

Egg hoppers – Sri Lankan-inspired rice pancakes | NordMad

Bowl-shaped rice flour pancakes with coconut milk and an egg in the centre. This home version is inspired by classic Sri Lankan hoppers and uses a regular frying pan instead of a hopper pan.

FusionWeekendEverydayBreakfastLunchGluten-free
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Rate:
40 min total
4 servings
Easy

Ingredients

servings

  • Hopper batter

    • 250 g rice flour
    • 2 dl coconut milk
    • 1 dl water
    • 0.5 tsk instant yeast
    • 0.5 tsk sugar
    • 0.5 tsk salt
    • 4 stk eggs
    • 1 spsk coconut oil (for frying)

Instructions

  1. 1

    Make the batter

    1. Mix rice flour, salt and sugar in a bowl. Dissolve the yeast in lukewarm water and pour it in.
    2. Add coconut milk and stir to a smooth, thin batter (like pancake batter). Let it rest for 30 minutes.
    5 min
    Bowl
  2. 2

    Cook the hoppers

    1. Heat a small non-stick frying pan with a little coconut oil over medium heat.
    2. Pour a thin ladle of batter into the pan and swirl so the base is covered. Crack an egg into the centre.
    3. Cover and cook for 3-4 minutes until the edge is golden and crispy and the egg is set. Repeat with the remaining batter.
    20 min
    Pan

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Hoppers are best freshly made. Batter can be stored in the fridge for 1 day.

Tips

Preparation

  • • Let the batter rise for at least 30 minutes — it gives crispier edges.

Cooking

  • • Use a small pan (about 20 cm) to achieve the characteristic bowl shape.

Serving

  • • Serve with pol sambol and dhal curry for an authentic Sri Lankan breakfast.

Author

N

Nordmad

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Author

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Nordmad