Biththara AppaEgg Hoppers

Name: Biththara Appa (Egg Hoppers)
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Sri Lanka
Ingredients: 300 g White Rice Flour; 400 ml Coconut Milk; 60 ml Water (lukewarm); 240 ml Water; 5 g Active Dry Yeast; 10 g White Sugar; 4 g Salt; 20 ml Coconut Oil; 4 pcs Egg

Bowl-shaped fermented rice-flour pancakes with crisp edges, a soft center, and an egg cooked in the middle. Biththara appa are commonly served for breakfast or with curry and sambol.

Prep

Cook

25m

Serves

Estimated

Nutrition

Per serving

641kcal

Calories

14g

Protein

35g

Fat

70g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

300g
White Rice Flour
400ml
Coconut Milk

Yeast

60ml
Water (lukewarm)

Batter

240ml
Water
5g
Active Dry Yeast
10g
White Sugar
4g
Salt

Hoppers

20ml
Coconut Oil
4pcs
Egg

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Stir the active dry yeast and white sugar into the lukewarm water and leave it until foamy.
02
Mix the white rice flour, coconut milk, water, and salt until smooth, then stir in the yeast mixture.
03
Cover the batter and leave it in a warm place until lightly fermented and bubbly.
04
Heat a hopper pan or small wok over medium heat and lightly grease it with the coconut oil.
05
Pour in a ladle of batter and swirl the pan so a thin layer coats the sides while a little batter settles in the center.
06
Crack an egg into the middle, cover, and cook until the lacy edge is crisp and the egg white is fully set.
07
Repeat with the rest of the batter and eggs, serving the hoppers hot.

Ratings & Reviews

No reviews yet.