Egg Hoppers

Ingredients list for Egg Hoppers

• 4 Eggs
• Rice
• 2 cups Rice soaked
• 1 cup Coconut scraped
• 1 cup Rice cooked
• 3-4 slices White bread slices soaked
• to taste Salt
• 1/2 teaspoon Soda bicarbonate
• 1 teaspoon Sugar
• to shallow fry Sesame oil (til oil)
• 1 teaspoon Red chilli flakes

Method

1. Drain the soaked rice and grind it to a smooth paste.
2. Grind together coconut, cooked rice and bread slices to a smooth paste. Mix the two pastes, add enough water to make a batter of pouring consistency.
3. Leave it overnight to ferment. Just before preparing add salt, soda bicarbonate and sugar. Whisk well.
4. Heat an appam tava and grease it lightly. Pour a ladleful of the batter into the pan and tilt it around to thinly coat the sides of the pan with a thick layer in the centre. Cover and cook for two minutes.
5. Break an egg over the centre, cover with a lid and cook till the egg is cooked and the edges of the hopper turn brownish.
6. Sprinkle red chilli flakes, ease the hopper onto a plate and serve immediately.

Nutrition Info