Egg Hoppers - SK Khazana

This is the way the Ceylonese like to have their appams. Serve it with a sambal for best results This is a Sanjeev Kapoor exclusive recipe.

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Egg Hoppers - SK Khazana

Main Ingredients Eggs, White bread slices
Cuisine Sri Lankan
Course Snacks and Starters
Prep Time 10-15 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Hoppers - SK Khazana

  • 8 Eggs
  • 3 White bread slices
  • 2 cups Rice soaked for 4-6 hours
  • 1 cup Scraped coconut
  • 1 cup Cooked rice
  • 1/2 teaspoon Sugar
  • to taste Salt
  • 1/2 teaspoon Baking soda
  • 1/2 Onion with skin
  • for greasing Sesame oil (til oil)
  • to sprinkle Crushed black peppercorns
  • to sprinkle Red chilli flakes
  • to serve Coconut sambal


  1. Take white bread slices in a bowl, add sufficient water to soak.. Drain the rice and put it into a blender jar. Add ½ cup water and blend into afine paste and transfer into a large bowl.
  2. Mash the bread slices and put into a blender jar, add coconut, cooked rice and ½ cup water. Blend into a fine paste and transfer into the same bowl and mix well. Set aside to ferment for 8-10 hours.
  3. Add sugar, salt and baking soda, mix well. Add sufficient water and mix to get a batter of pouring consistency.
  4. Heat a non-stick appam chetty, prick an onion with a frok, dip it into a bowl of sesame oil and grease the appam chetty with it.
  5. For each hopper, pour a ladle full of batter into the appam chetty. Tilt and swirl it to cover the sides with batter. Cook for 1 minute. Break an egg into a bowl and gently pour it over the centre of the hopper.
  6. Tilt and swirl the appam chetty so that the egg white spreads over the entire hopper. Sprinkle crushed black peppercorns, dried red chilli flakes and salt over the egg. Cover and cook till it leaves the sides of the pan. .Make more egg hoppers similarly.
  7. Transfer the hopper onto a serving plate and serve hot with coconut sambal .