Egg Hoppers With Sambol

(Sri Lankan)

eggs, rice flour, coconut milk, sugar, onions, chilies, lemon juice, salt

It is basically the Sri Lankan version of thin pancakes with crispy edges. These crepe-like bowls are made from fermented rice flour, coconut milk, coconut water and a little sugar. A ladle of batter is fried in a small wok and swirled around to even it out. An egg is cracked into the bowl-shaped pancake as it cooks. Traditionally, hoppers were cooked at home over coconut-shell embers.

Created June 1, 2017 by: anika854


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