Egg hoppers (appa) are a breakfast icon across Sri Lanka. The secret is a well-fermented batter and a properly seasoned hopper pan.
Ingredients
- 2 cups rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp yeast
- Eggs for frying
Method
- Mix rice flour, coconut milk, water, sugar, salt, and yeast. Ferment 6–8 hours.
- Heat a hopper pan (appa thattuwa) until hot, then lower heat slightly.
- Pour a ladle of batter and swirl to coat the sides.
- Crack an egg into the centre, cover, and cook 2–3 minutes.
- Serve hot with pol sambol and lunu miris.
Tip: A well-seasoned cast-iron pan gives the best crispy edges.
