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Easy Sri Lankan Egg Hoppers
Bowl-shaped fermented rice crepes with a lacy, crisp edge and a soft egg set in the centre — a Sri Lankan breakfast staple. The overnight ferment gives the batter its faint tang and helps the edges crisp properly, so don't skip it.
Ingredients
Instructions
Cover the hopper batter and leave it somewhere warm to ferment overnight, at least 8 hours, until it smells faintly sour and looks slightly bubbly on top.
Heat a hopper pan (or small wok) until properly hot, then ladle in the batter and swirl quickly up the sides to coat in a thin, even layer.
Crack an egg into the centre of the hopper and cover with a lid.
Cook over medium heat until the edges are crisp, golden and lacy and the egg white is just set but the yolk still soft, 3-4 minutes. Serve straight from the pan with coconut sambal.
