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Sri Lankan Egg Hoppers
Idiyappam Muttai
Delicate, lacy bowls made from fermented rice flour batter, often topped with a perfectly cooked egg. A popular breakfast or snack item.
🧂 Ingredienser
- 200 g Rice flour
- 1/2 tsp Yeast(instant or active dry)
- 1 tsp Sugar
- 1/2 tsp Salt
- 300 ml Coconut milk(warm)
- 4 large Eggs(for topping)
- as needed Oil or Ghee(for greasing the pan)
👨🍳 Fremgangsmåde
- 1
In a small bowl, combine yeast, sugar, and 1/4 cup warm water. Let it sit for 5-10 minutes until frothy.
- 2
In a large bowl, whisk together rice flour and salt.
💡 Professionelle Tips: Ensure no lumps in the flour. - 3
Gradually add the warm coconut milk to the flour mixture, whisking continuously until a smooth, thin batter forms. It should have the consistency of thin pancake batter.
💡 Professionelle Tips: The batter should be pourable. - 4
Stir in the activated yeast mixture into the batter. Cover the bowl with plastic wrap or a lid and let it ferment in a warm place for at least 8 hours, or until bubbly and slightly sour.
💡 Professionelle Tips: Fermentation time can vary based on room temperature. - 5
Heat a non-stick hopper pan or a small, lightly-oiled skillet over medium heat. Swirl the pan to coat the bottom and sides.
💡 Professionelle Tips: A well-seasoned pan is crucial for easy release. - 6
Pour a ladleful of batter into the hot pan and immediately swirl the pan to spread the batter thinly in a circular motion, creating a bowl shape.
💡 Professionelle Tips: Work quickly to create thin, lacy edges. - 7
Once the edges start to crisp, crack an egg into the center of the hopper. Cover the pan and cook until the egg is set to your liking.
💡 Professionelle Tips: You can also cook the hopper without an egg. - 8
Gently fold the sides of the hopper inwards to form a bowl shape around the egg. Cook for another minute until the egg is done.
- 9
Carefully remove the hopper from the pan and serve immediately.
💡 Professionelle Tips: Serve with sambols, curries, or seeni sambol.
💡 Professionelle Tips
- ✓Ensure your batter is the right consistency – too thick and it won't be lacy, too thin and it will be fragile.
- ✓The fermentation is key to the unique flavor and texture of hoppers.
- ✓Using a dedicated hopper pan makes the process much easier.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Plain hoppers (without egg) are also common.
- Add a pinch of turmeric to the batter for a yellow hue.
- Serve with a spicy onion relish (seeni sambol) or a coconut sambol.