Srilankan Egg Hoppers

 Egg Hoppers 

♥️ Egg Hoppers are a popular breakfast dish in Sri Lanka, where they are served with or without eggs, but nearly always with sambols, curry, dhal and coconut gravy. You can also have spinach and beetroot hoppers.














Ingredients 

♥️ 2 cups rice flour

♥️ 1/2 cup granulated sugar
♥️ 1 1/2 cups coconut milk
♥️ 3/4 cup water
♥️ 1 tablespoon dry active yeast
♥️ 1 1/2 teaspoons warm water
♥️ 1 teaspoon sugar
♥️ 3/4 cup cooked basmati rice
♥️ 1 1/2 cups coconut milk
♥️ fresh eggs


Directions


🌎 For the egg hopper

♥️ Combine the first four ingredients (flour, sugar, coconut milk and water) in a large mixing bowl and set aside.

♥️ In a separate container, proof the yeast in the warm-water sugar mixture until it triples in volume, about 10 minutes.

♥️ Blend the rice and remaining coconut milk in a commercial blender at high speed to form a thick paste. 

♥️ Combine the yeast mixture and contents from the blender with the other ingredients. 

♥️ Using a whisk, stir until no lumps of flour remain. Place in an oven with the pilot light on for about three hours. 

♥️ The mixture should double in size.

♥️ Heat hopper pan over medium-high heat.

♥️ Swirl batter in the pan and crack an egg in the middle. 

♥️ Cover and let cook for 2 or 3 minutes. ♥️Loosen hopper with a knife and serve.








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