How to make Egg Hoppers -

Egg Hoppers are made with a fermented rice batter - a Sri Lankan breakfast speciality

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggs (अंडे), Rice (चावल)

Cuisine : Sri Lankan

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


For more recipes related to Egg Hoppers checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Poori Bhaji Curried Egg Sandwich Mysore Masala Paniyaram - SK Khazana Falafel

Egg Hoppers

Egg Hoppers Recipe Card

Print

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Hoppers Recipe

  • Eggs as required

  • Rice , soaked 1 1/2 - 2 hours 2 cups

  • Cooked rice 1 cup

  • Fresh coconut , scraped 1 cup

  • White bread , soaked 3-4 slices

  • Sugar 1 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Oil to shallow fry

  • Crushed red chillies as required

Method

Step 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.

Step 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.

Step 3

Keep the bowl in a warm place overnight to ferment.

Step 4

Heat a non-stick appam kadai. Add sugar, baking soda and salt to the batter and mix well.

Step 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.

Step 6

Break an egg and put it in the centre of the appam, cover and cook.

Step 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

Step 8

Serve it hot with vegetable ishtew or chicken ishtew.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.