Egg hoppers
Egg hoppers, from above
Non vegEggSri Lanka

Egg hoppers

Crisp lacy bowls with a soft egg in the middle. Sri Lanka's most photogenic breakfast.

40 minTime
10 gProtein each
mildSpice
Appa1 chapter · 1 min read

Make it your way

Grandma's wayFermented rice and coconut batter with an egg in the middle.
The original
293kcalsame
10 gproteinsame
1 gfibresame
40minutessame

Classic egg appa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Appam batterabout 2 1/2 cups fermented hopper batter
Egg4
Cooking oil (vegetable oil)to wipe the pan
Salta pinch, plus pepper

Method

4 steps
  1. 1Heat a hopper pan (appachatti) on medium and wipe with oil.
  2. 2Pour a ladle of batter and swirl the pan so it climbs the sides.
  3. 3Crack an egg into the centre, cover and cook on low.
  4. 4Sprinkle salt and pepper and lift out with a spatula.
Serve it like this

Serve straight from the pan on a plate with lunu miris and pol sambol and a curry on the side.

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Make it a meal

What goes with Egg hoppers: a bread or rice, a side, something to drink and something sweet.

With a main Sri Lankan chicken curry60 min
With a main Sri Lankan parippu30 min
On the side Lunu miris5 min
On the side Pol sambol10 min
A little snack Mangalore buns40 min
To drink Masala chai10 min
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