Egg Hoppers (Sri Lankan Hoppers with Egg)

Ingredients

• •2 cups rice flour
• •1 1/2 cups coconut milk
• •1 cup warm water
• •1 tsp instant yeast
• •1 tsp granulated sugar
• •1 tsp salt
• •6 eggs
• •1 tbsp vegetable oil

Directions

1. 1Whisk rice flour, yeast, sugar, coconut milk, and warm water into a smooth batter.
2. 2Cover the batter and let it ferment for 2 hours until lightly bubbly, then stir in salt.
3. 3Heat a lightly oiled hopper pan or small rounded skillet over medium-high heat.
4. 4Pour in a ladle of batter and swirl the pan so a thin layer coats the sides.
5. 5Crack one egg into the centre, cover, and cook 3–4 minutes until the white sets.
6. 6Lift out the hopper carefully and repeat with the remaining batter and eggs.

💡 Swirl immediately after pouring; the thin batter on the sides creates crisp lace while the thicker centre stays tender around the egg.

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