Bittara Appa (Sri Lankan Egg Hoppers)
Serves
8
Prep Time
255 min
Cook Time
30 min
Print Recipe
Ingredients
Ingredients
- 4 tsp (20 mL) oil for frying, divided
- 8 large eggs
- Salt and pepper, to taste
- 2 tbsp (30 mL) cilantro, finely chopped (optional for garnish)
Hopper Batter
- ¼ tsp (1.25 mL) quick-rising yeast
- 1 cup (250 mL) warm water
- ½ cup (125 mL) rice flour
- 1 cup (250 mL) coconut milk
- 1 tbsp (15 mL) sugar
- ¼ tsp (1.25 mL) salt
- 1 egg
Instructions
- Step 1
In a large bowl, mix yeast with warm water and set aside for 10 minutes to allow yeast to activate.
- Step 2
Add rice flour and whisk until smooth. Set aside in warm place for 2 hours.
- Step 3
Whisk in coconut milk, sugar and salt. Set aside for another 2 hours.
- Step 4
Whisk in 1 egg to finish hopper batter. Thin out batter with a tablespoon of water if mixture has become very thick. Consistency should be thinner than pancake batter.
- Step 5
Heat a small non-stick kadai or wok with 1/2 tsp of oil on medium-high heat. Add 1/4 cup of hopper batter in centre of kadai and swirl around so batter spreads evenly, thinning at the edges. Cover with lid and cook on medium heat for a minute until the centre of hopper is partially cooked.
- Step 6
Crack 1 egg in the centre of hopper. Add salt and pepper to taste. Cover with lid and cook on medium-low heat for a few minutes, or until egg yolk is cooked to desired doneness. Garnish with cilantro (optional). Continue with remaining batter and eggs.
Tips
For this recipe, selecting the right non-stick wok is important. You can try using a non-stick skillet as an option and still get great results. When cooking the egg in hopper ensure the temperature setting isn’t too high, otherwise the bottom will burn.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 213 |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 0 g |
| Sugars | 3 g |
| Protein | 8 g |
| Sodium | 181 mg |