Sri Lankan egg hoppers
Crisp lacy bowls of fermented rice and coconut pancake with a soft egg baked in the middle.
- Time2 hr 30
- LevelHard
- Costabout £0.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the warm water, yeast and sugar and leave for 10 minutes until frothy.
10 min - 2
Whisk this into the rice flour with the salt and coconut milk to make a smooth batter like thin double cream. Cover and leave somewhere warm for 2 hours until bubbly.
120 min - 3
Heat a small non stick wok or deep frying pan over a medium heat. Wipe it with oil on kitchen paper.
- 4
Pour in a ladle of batter and swirl it up the sides so it coats the pan. Crack an egg into the centre.
- 5
Cover with a lid and cook for 3 minutes, until the edges are crisp and golden and the egg is set but soft.
3 min - 6
Slide out with a spatula, season with pepper and repeat. Serve warm with seeni sambol and pol sambol.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.