How to make Egg Hoppers -

A Sri Lankan delicacy – egg cooked on appams.

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

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Egg Hoppers

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 : 10-15 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Hoppers Recipe

  • Eggs 4

  • Rice soaked 2 cups

  • Cooked rice 1 cup

  • Scraped coconut 1 cup

  • White bread slices soaked 3-4

  • Sugar 1 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Sesame oil to shallow

  • Crushed red chillies as required

  • Crushed black peppercorns as required


Step 1

Drain and grind rice with a little water in a mixer till fine, transfer into a bowl.

Step 2

Put cooked rice in the mixer jar, add coconut and a little water. Soak bread slices in a little water, squeeze out extra water, add to the jar and grind till fine. Pour into the same bowl and mix well. Cover the bowl and set aside to ferment overnight.

Step 3

Heat a non-stick appam kadai (appam chetti).

Step 4

Add sugar, baking soda to the batter and salt and whisk well.

Step 5

Put a few drops of sesame oil in the chetti, wipe with a muslin cloth. Pour a ladle of batter and rotate the chetti so that it coats the sides thinly and collects in the centre.

Step 6

Break an egg and pour into the centre of the appam. Cover and cook. Sprinkle a little crushed red chillies or crushed black peppercorns. Drizzle a little sesame oil all around.

Step 7

When the edges begin to leave the chetti, the appam is ready to be removed. Serve hot with a vegetable or non-vegetarian stew.

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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 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.