How to make Egg Hoppers -
Egg Hoppers are made with a fermented rice batter - a Sri Lankan breakfast speciality
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 Boxty (Irish Potato Pancakes) Prune Chicken Burger Baked Vada Pav - SK Khazana Kasuri Methi Mathri- Sk Khazana
Egg Hoppers Recipe Card
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.
Nutrition Info
Calories : 2903 Kcal
Carbohydrates : 69.8 gm
Protein : 428.4 gm
Fat : 102 gm
Other : Vitamin B12- 3.6mcg
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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.
