Sri Lankan Egg Hoppers
Preparation Time:
15 min
Difficulty:
Expert
Ingredients:
- 200g of rice flour
- 60ml of coconut milk
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- 2 large eggs
- 2 tablespoons of ghee or vegetable oil
- 1/4 teaspoon of black pepper
- Fresh herbs for garnish (coriander or mint)
Kitchen Tools Needed:
- Frying pan
- Bowl
- Whisk
- Ladle
- Measuring cups
- Cooking spoon
- Spatula
Instructions:
- In a bowl, mix the rice flour, coconut milk, sugar, and salt until you achieve a smooth batter.
- Heat a frying pan over medium heat and add a small amount of ghee or vegetable oil.
- Pour a ladleful of batter into the pan, tilting the pan to spread it evenly around the edges.
- Cover the pan with a lid and cook for about 2 minutes until the edges are crispy.
- Crack an egg into the center of the hopper and sprinkle with black pepper.
- Cover again and cook for an additional 2-3 minutes until the egg is cooked to your liking.
- Garnish with fresh herbs and serve warm.
Macros:
- Total Calories: 600kcal
- Carbs: 76g
- Proteins: 18g
- Fats: 28g