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Sri Lankan Egg Hoppers
Bowl-shaped fermented rice flour pancakes with a soft egg in the centre — Sri Lanka's most loved breakfast.
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12 hrPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 2 cups rice flour
- 1/2 cup wheat flour
- 1 tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 500ml coconut milk
- 200ml warm water
- 8 eggs
- Oil
Instructions
- Whisk all the flours, yeast, sugar, salt with coconut milk and water; rest 8 hours or overnight to ferment.
- Heat a small wok or hopper pan; brush with oil.
- Pour a ladle of batter; swirl to coat the sides into a bowl shape.
- Crack an egg into the centre.
- Cover and cook 3 minutes until the edges are crisp and the egg is set.
- Slide out carefully.
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Tara’s tips
- The pan should be very hot — that's how you get the crisp edges.
- A small wok works if you don't have a hopper pan.
Serving suggestions
- Serve with pol sambol and lunu miris.
Storage & reheating
Batter keeps 3 days in the fridge.
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 for plain hoppers — equally traditional.
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