Egg Hopper, a popular Sri Lankan dish, is a unique variation of the traditional hopper (appam), made by adding a freshly cracked egg into the center while it cooks. Lightly seasoned and sometimes topped with chopped onions or green chilies, Authentic Egg Hoppers are cooked in a small wok-like pan and served hot. They are commonly enjoyed for breakfast or dinner, often accompanied by spicy sambols or curries, making them a flavorful and satisfying meal that reflects the rich culinary heritage of Sri Lanka.
Before I write about the "Egg Hopper" recipe, lets know something about different types of Hopper and their significance in Sri Lankan cuisine.
Hopper (locally known as “Appam”) is a beloved traditional Sri Lankan dish, particularly popular for breakfast or dinner. It is a type of bowl-shaped pancake made from a fermented batter of rice flour and coconut milk, giving it a soft, spongy center with a crisp, lacy edge.
The basic hopper batter is made from rice flour, coconut milk, a bit of sugar, and yeast (or sometimes fermented naturally). Some recipes may include a little cooked rice or coconut water for better fermentation.
Shape & Texture: Cooked in a small wok-like pan, hoppers get their signature shape — thin and crispy around the edges and soft in the middle.
Variations:
Plain Hopper: Served as-is, perfect for pairing with chutneys or curries.
Egg Hopper: An egg is cracked into the center of the hopper while cooking — the yolk remains runny or cooked as per preference.
Milk Hopper (Kiri Appa): A little sweet coconut milk is poured into the center, creating a creamy, dessert-like version.
Honey Hopper (Pani Appa): Sweetened with palm treacle or jaggery.
Cultural Note:
They are often enjoyed at roadside food stalls, traditional homes, and festive gatherings. Their simple ingredients combined with rich flavor and texture make them a unique and cherished dish across Sri Lanka.
Here is an Authentic Egg Hopper recipe for you.
You can also read another Sri Lankan recipe :
Chicken Kottu Roti recipe of Sri Lanka | Chopped Flatbread with Chicken Recipe of Sri Lanka
Ingredients of Authentic Egg Hopper
For the Hopper Batter:
- White raw rice – 2 cups
- Cooked rice – 2 tablespoons
- Thick coconut milk – 1½ cups
- Lukewarm water – ½ cup (as needed)
- Active dry yeast – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – ½ teaspoon
- Baking soda – ¼ teaspoon (optional, for extra crispiness)
For Making Egg Hopper:
- Eggs – 4 (1 per hopper)
- Oil (coconut or vegetable) – 2 tablespoons (for greasing the pan)
- Salt – a pinch (per egg)
- Freshly ground black pepper – optional, to taste
- Chopped green chili or onion – optional, for garnish
Making Process of Egg Hopper:
Step 1: Soak and Blend the Rice
1. Rinse the white raw rice thoroughly and soak in water for at least 4 hours or overnight.
2. Drain the soaked rice and add it to a blender with the cooked rice and ½ cup coconut milk.
3. Blend it now until it becomes smooth and then pour the mixture into a large bowl.
Step 2: Activate the Yeast
In a small bowl, mix yeast, sugar, and a few tablespoons of lukewarm water. Keep it aside for 10 minutes until it becomes frothy.
Step 3: Make the Batter
1. Add the activated yeast to the rice batter.
2. Mix in the remaining coconut milk, and add salt to taste.
3. Cover the bowl and let it ferment in a warm place for 6–8 hours or overnight. The batter should rise and appear bubbly.
Step 4: Prepare the Hopper Batter
1. After fermentation, stir the batter gently. If it’s too thick, add a little lukewarm water to reach pouring consistency—similar to pancake batter.
2. Optional: Stir in ¼ tsp baking soda for a lighter texture.
Cooking the Egg Hopper
You’ll need a hopper pan or small wok (non-stick preferred).
1. First heat the hopper pan over medium heat and lightly grease the pan with oil using a brush.
2. Pour about ½ cup of batter into the pan and quickly swirl it around so it coats the sides and settles in the center.
3. Crack an egg gently into the center of the hopper while the batter is still wet. Avoid breaking the yolk unless preferred.
4. Add a pinch of salt, and optionally sprinkle some pepper, chopped onions, or chilies on top.
5. Cover the pan with a lid and cook for 2–3 minutes, or until the edges are crisp and golden, the center is set, and the egg is cooked to your liking (soft or fully done).
6. Remove carefully with a spatula.
7. Repeat the process for each egg hopper.
Serving Suggestions of Egg Hopper
Serve Egg Hoppers hot with:
- Lunu Miris (red chili and onion sambol)
- Pol Sambol (coconut sambol)
- Fish or chicken curry
- Coconut milk gravy
They are best eaten fresh and make a perfect breakfast, dinner, or festive meal.
Here are some Frequently Asked Questions (FAQ) about Egg Hopper
FAQ 1 : What is an Egg Hopper?
An Egg Hopper is a Sri Lankan dish made from a fermented rice flour and coconut milk batter, cooked in a small pan with an egg cracked into the center. It has a crispy edge and a soft, spongy middle with the egg cooked to preference.
FAQ 2 : How is Egg Hopper different from a plain hopper?
The main difference is that an Egg Hopper includes an egg in the center, while a plain hopper is served without any filling. The egg adds protein and richness, making it a more filling dish.
FAQ 3 : Do I need a special pan to make Egg Hoppers?
Yes, traditionally Egg Hoppers are made in a small rounded pan called a hopper pan or appachatti, which helps create the dish’s signature bowl shape and crispy edges.
FAQ 4 : Can I prepare the batter in advance?
Yes, the batter can be prepared and fermented overnight. You can store it in the refrigerator for up to 2–3 days, but allow it to return to room temperature before using.
FAQ 5 : Can I customize the egg in the hopper?
Absolutely! You can cook the egg soft (with a runny yolk) or fully set, and even add toppings like chopped onions, green chilies, or herbs to enhance the flavor.
0 Comments