Sri Lankan Egg Hoppers
Serves 4
Time 2 hr 30 min
These crêpe-like "bowls" are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs. Serve with a spicy chile sauce, chutney and fresh herbs. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 3 tablespoons warm water (about 110°F)
- 1 teaspoon active dry yeast
- 1 1/2 cup rice flour
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt, divided
- 1 (13.5-ounce) can light coconut milk
- 4 large eggs
Method
Place warm water in a small bowl and add yeast.
Let yeast dissolve and rest, about 5 minutes.
Meanwhile, in a large bowl, combine flour, sugar and 1/4 teaspoon of the salt.
Add yeast mixture and coconut milk to flour mixture and whisk until blended.
Cover and let rise 2 hours.
Whisk to deflate.
Heat an 8-inch nonstickskillet over medium heat.
Add 1/2 cup batter and swirl to coat pan, including sides.
Cook 1 minute to set.
Crack egg in center.
Cover skillet and cook 2 to 3 minutes or until egg and hopper (crepe) are cooked through.
Sprinkle with a pinch of the remaining salt. Remove and repeat with remaining batter and eggs. Serve immediately.
Nutritional Info:
Per serving: 310 calories (130 from fat), 7g total fat, 7g saturated fat, 185mg cholesterol, 370mg sodium, 37g carbohydrates (1g dietary fiber, 1g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons warm water (about 110°F)
- 1 teaspoon active dry yeast
- 1 1/2 cup rice flour
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt, divided
- 1 (13.5-ounce) can light coconut milk
- 4 large eggs