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Egg Hoppers

Egg Hoppers are made with a fermented rice batter - a Sri Lankan breakfast speciality This recipe is from FoodFood TV channel

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Egg Hoppers
Main Ingredients Eggs, Rice
Cuisine Sri Lankan
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Egg Hoppers

  • as required Eggs
  • 2 cups Rice , soaked 1 1/2 - 2 hours
  • 1 cup Cooked rice
  • 1 cup Fresh coconut , scraped
  • 3-4 slices White bread , soaked
  • 1 teaspoon Sugar
  • 1/2 teaspoon Soda bicarbonate
  • to taste Salt
  • to shallow fry Oil
  • as required Crushed red chillies

Method

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  1. Drain the rice and put into a grinder jar. Add a little water and grind to a smooth paste. Transfer into a large bowl.
  2. Put cooked rice and coconut into the mixer jar and add a little water. Soak the bread slices, squeeze extra water out and put them into the jar. Add a little more water and grind to a smooth paste. Add this paste to the rice paste and mix well.
  3. Keep the bowl in a warm place overnight to ferment.
  4. Heat a non-stick appam kadai. Add sugar, baking soda and salt to the batter and mix well.
  5. Drizzle a little oil into the kadai and wipe it with a tissue. Pour a ladle full of batter into the kadai and swirl it around to spread the batter all around. Some batter will settle in the centre.
  6. Break an egg and put it in the centre of the appam, cover and cook.
  7. When the edges turn golden and separate from the kadai, lift the appam and place it on a serving plate. Make more hoppers similarly
  8. Serve it hot with vegetable ishtew or chicken ishtew.

Nutrition Info

Calories 2903
Carbohydrates 69.8
Protein 428.4
Fat 102
Other Fiber Vitamin B12- 3.6mcg
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