Sri Lankan Egg Hoppers - Stir it up Magazine
Heat 100ml of coconut water until tepid. Whisk in the yeast and honey, then leave to stand for 15 minutes.
Ingredients
- g Country Range Fresh Free-Range Medium Eggs
- tsp Country Range Ground Cumin
- tsp Country Range Pure Clear Squeezy Honey
- ml coconut water
- tsp yeast
- ml coconut milk
- g rice flour
- g large pinch of salt
- g Country Range Tinned Chopped Tomatoes
- g finely sliced red onion
- g small bunch chopped coriander
- g lime (juice)
- g quantity of sliced chilis (as hot you like)
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