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Sri Lankan Egg Hoppers

Serves 4
Time 2 hr 30 min
These crêpe-like "bowls" are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs. Serve with a spicy chile sauce, chutney and fresh herbs. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
  • 3 tablespoons warm water (about 110°F)
  • 1 teaspoon active dry yeast
  • 1 1/2 cup rice flour
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt, divided
  • 1 (13.5-ounce) can light coconut milk
  • 4 large eggs
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Method

Place warm water in a small bowl and add yeast.

Let yeast dissolve and rest, about 5 minutes.

Meanwhile, in a large bowl, combine flour, sugar and 1/4 teaspoon of the salt.

Add yeast mixture and coconut milk to flour mixture and whisk until blended.

Cover and let rise 2 hours.

Whisk to deflate.

Heat an 8-inch nonstickskillet over medium heat.

Add 1/2 cup batter and swirl to coat pan, including sides.

Cook 1 minute to set.

Crack egg in center.

Cover skillet and cook 2 to 3 minutes or until egg and hopper (crepe) are cooked through.

Sprinkle with a pinch of the remaining salt. Remove and repeat with remaining batter and eggs. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons warm water (about 110°F)
  • 1 teaspoon active dry yeast
  • 1 1/2 cup rice flour
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt, divided
  • 1 (13.5-ounce) can light coconut milk
  • 4 large eggs
Shop with Prime

Exclusively for Prime members in select ZIP codes.