A Sri Lankan staple, this savory rice and coconut crepe topped with an egg in the middle, are like a cousin of the Indian appam.

EGG HOPPERS

Ingredients

4 eggs
3 white bread slices
2 cups rice, soaked
1 cup fresh scraped coconut
1 cup cooked rice
½ tsp sugar
Salt to taste
½ tsp baking soda
½ onion with skin
Sesame oil for greasing
Dried red chilli flakes for sprinkling
Coconut sambola to serve

Method

1. Take white bread slices in a bowl, add sufficient water to soak and set aside.
2. In a blender jar, drain and add rice. Add ½ cup water. Blend to a fine paste and transfer to a large bowl.
3. Mash the bread slices and add in the blender jar, add scrapped coconut, cooked rice and ½ cup water. Blend to a fine paste and transfer to the same bowl. Mix well.
4. Add sufficient water in the prepared paste to make a pouring consistency batter. Set aside to ferment overnight.
5. Add 1 cup water and mix well. Add sugar, salt and baking soda, mix well.
6. Heat a non-stick appam chetty, dip the tip of onion in sesame oil and grease the appam chetty.
7. For one hopper, pour a portion of the prepared batter in to the appam chetty. Tilt and swirl it to cover the sides with batter. Cook for 1 minute, meanwhile break an egg in a bowl and pour it in the centre of the hopper.
8. Tilt and swirl the appam chetty, sprinkle dried red chilli flakes and salt. Cover and cook till it leaves the sides of the pan. Take it off the heat.
9. Serve hot with coconut sambola.

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