Egg Hopper Recipe

 Egg Hopper Recipe

❤ Sri Lankans love egg hoppers, a traditional dish known for its taste and simplicity. They are cooked in a circular, bowl-shaped pan using a fermented rice batter, which results in an outer layer that is crunchy and crispy on the outside and soft and spongy in the middle. After the batter is added to the pan, the egg is broken into it and cooked inside the hopper, resulting in the ideal texture combination. Sometimes eaten for breakfast or as a snack, these flavorful crepes are paired with curries, coconut chutney, or spicy sambal. Egg hoppers represent Sri Lanka's rich culinary legacy and are not only a delectable food item. They are also a cultural icon.

(pinterest.com/dinali0211)

Ingredients:-

• Two cups of rice flour.
• One cup of coconut milk.
• One-teaspoon instant yeast. 
  
• One tsp sugar.
• Half a teaspoon of salt.
• Four to five eggs.
• Use vegetable oil to coat the pan.

Instructions:-

❤ For Batter,

1. Rice flour, coconut milk, quick yeast, sugar, and salt should all be combined in a mixing dish.
2. When the batter is smooth and lump-free, add the water gradually and stir thoroughly. Pancake batter consistency should be achieved when pouring the batter. Give it a good hour or two to ferment.

❤ Get the pan ready,

1. A small nonstick frying pan or appachatti should be heated to medium heat.
2. When the pan is hot, use a brush or a piece of cloth tied to a stick to lightly coat it with oil.

❤ Cook Hoppers,

1. To distribute the batter thinly and evenly around the surface, pour a ladleful of batter into the center of the pan and swirl it about right away.
2. In the middle of the batter, crack 1 egg.
3. Once the edges of the egg begin to crisp and turn golden brown, cover the pan with a lid and cook for a further two to three minutes, or until done to your preference.
4. Using a spatula, remove the egg hopper from the pan, and then repeat with the remaining eggs and batter.

❤ Serve, Serve the hot egg hoppers with your preferred side dishes, including curry, coconut chutney, or sambal.

                                                   Savor your mouthwatering egg hoppers!