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Sri Lankan Egg Hoppers
Bowl-shaped fermented rice flour pancakes with an egg cooked in the centre — Sri Lanka's iconic breakfast.
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12 hrPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 1.5 cups rice flour
- 1/2 tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 1 can coconut milk
- 100ml warm water
- 4 eggs
- Oil
- Sambol to serve
Instructions
- Whisk rice flour, yeast, sugar, salt, coconut milk and water; rest 8-12 hours to ferment.
- Heat a small curved pan or wok; oil lightly.
- Pour in a ladle of batter; swirl to coat the sides creating a bowl shape.
- Crack an egg into the centre.
- Cover and cook 2-3 minutes until edges are crisp and egg is just set.
- Slide out.
- Serve with coconut sambol.
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Tara’s tips
- Fermentation gives proper sour, lacy texture.
- A small wok substitutes for a hopper pan.
Serving suggestions
- Eat with sambol and curry.
Storage & reheating
Batter keeps 2 days fermented.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Plain hoppers?
Skip the egg — versatile bread substitute.
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