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Egg Hoppers are made with a fermented rice batter. A Srilankan breakfast Speciality.
200 gms rice flour
½ tsp castor sugar
½ tsp soda bicarbonate
150 ml thick coconut milk
150 ml thin coconut milk
Oil for brushing
Salt to taste
Crushed black peppercorns for sprinkling
1. 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.
2. 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.
3. Transfer the egg hopper onto a serving plate, sprinkle salt and crushed black peppercorns and serve immediately.
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Enjoying the view from above at winter wonderland in the Austrian Alps with my Karma =& Hero 6. I'm always shooting in RAW mode to have absolute control over the image parameters in post production.