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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 |
Ingredients
- 4 eggs
- 200 grams rice flour
- ½ teaspoon castor sugar
- ½ teaspoon soda bicarbonate
- 150 ml thick coconut milk
- 150 ml thin coconut milk
- Oil for brushing
- Salt to taste
- Crushed black peppercorns for sprinkling
Method
- Put rice flour, sugar, soda bicarbonate and thick and thin coconut milk in a bowl and whisk well till the batter is smooth. Set aside for 30-45 minutes.
- Heat a hopper pan (small cast-iron kadai), brush with oil. Pour a ladle of batter, tilt the pan all around to spread the batter. Break egg in the center of the hopper. Cover and cook till the egg and hopper is done.
- Transfer the egg hopper onto a serving plate, sprinkle salt and crushed black peppercorns and serve immediately.
Nutrition Info
Calories | 2903 |
Carbohydrates | 69.8 |
Protein | 428.4 |
Fat | 102 |
Other Fiber | Vitamin B12- 3.6mcg |
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