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Egg Hopper – Biththara Appam

Sri Lankan egg hoppers should be cooked so the egg yolk is still runny – you want it to be oozy and delicious.

Egg Hopper - Biththara Appam
Sri Lankan egg hoppers should be cooked so the egg yolk is still runny – you want it to be oozy and delicious.
Ingredients
  • 1 teaspoon active dry yeast
  • 3 cups rice flour
  • 1 teaspoon sugar
  • 2½ cups coconut milk
  • ¼ teaspoon baking soda
  • vegetable oil, for the pan
  • eggs
Instructions
  1. Combine yeast and 1¾ cups warm water (approx. 50°C) in a bowl; let sit until foamy, 8–10 minutes. Combine 1 teaspoon salt, flour, and sugar in a bowl; add yeast mixture and stir into a batter. Cover, and let rest for about 2 hours. Add coconut milk and baking soda; stir until smooth. Chill batter for 1 hour.
  2. Heat a hopper pan or a 20cm nonstick skillet over high heat and grease lightly with oil; add â…“ cup batter, and immediately swirl batter around to cover inside surface. Cook until batter begins to set, about 1 minute.
  3. Crack the egg into the centre of the pan. Cover, and cook until set and edges are crispy, about 2 minutes. Remove egg hopper from the pan and repeat with the remaining batter. Serve hoppers with lunu miris.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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