Egg Hoppers
Egg Hoppers are a popular breakfast dish in Sri Lanka, where they are served with or without eggs, but always with sambols, curry, dhal & coconut gravy.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Ladle
- Hopper pan
- Stove
- Pastry brush
- Paper towel
- Plate
Ingredients
- 400ml light coconut milk (with 100ml set aside)
- 1 teaspoon easy fast-action dried yeast
- 1 teaspoon jaggery (or Demerara sugar)
- 150g white rice flour
- 50g cornflour
- 100ml fizzy water such as Perrier or soda water
- salt
- black pepper
- 6 to 8 free range eggs (depending on size of hoppers)
- coconut oil
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