How to Make Perfect Egg Hoppers at Home

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

1. Mix rice flour, coconut milk, water, sugar, salt, and yeast. Ferment 6–8 hours.
2. Heat a hopper pan (appa thattuwa) until hot, then lower heat slightly.
3. Pour a ladle of batter and swirl to coat the sides.
4. Crack an egg into the centre, cover, and cook 2–3 minutes.
5. Serve hot with pol sambol and lunu miris.

Tip: A well-seasoned cast-iron pan gives the best crispy edges.