Sri Lankan Egg Hoppers

Sri Lankan Egg Hoppers
Serves 4
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 Diet
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 310 calories (130 from fat), 7g total fat, 7g saturated fat, 185mg cholesterol, 370mg sodium, 37g carbohydrates, (1 g dietary fiber, 1g sugar), 9g protein.
Serves 4
  • 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
Serves 4
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 (crêpe) are cooked through. Sprinkle with a pinch of the remaining salt. Remove and repeat with remaining batter and eggs. Serve immediately.

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