📝 About This Recipe
A crown jewel of Sri Lankan street food, these bowl-shaped pancakes feature a crisp, lace-like golden edge and a soft, spongy coconut center. The addition of a perfectly steamed egg in the middle transforms the traditional hopper into a decadent breakfast or dinner staple. Infused with fermented rice and rich coconut milk, every bite offers a harmonious balance of sweet, savory, and creamy textures.
🥗 Ingredients
The Batter Base
- 2 cups Raw White Rice (soaked for at least 4-6 hours)
- 1/2 cup Cooked Cold Rice (helps with the soft texture)
- 1/2 teaspoon Active Dry Yeast (bloomed in 2 tbsp warm water)
- 1 tablespoon Granulated Sugar (to feed the yeast and aid browning)
The Liquid Gold
- 1.5 cups Thick Coconut Milk (freshly squeezed or high-quality canned)
- 1/2 cup Coconut Water (for thinning the batter)
- 1 teaspoon Sea Salt (adjust to taste)
The Egg & Finish
- 12 pieces Large Eggs (at room temperature)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (for seasoning the pan)
👨🍳 Instructions
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1
Drain the soaked raw rice and place it in a high-speed blender along with the cooked rice and half of the coconut milk. Blend until you achieve a very smooth, grit-free paste.
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2
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and active.
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3
Pour the rice paste into a large ceramic or glass bowl. Stir in the yeast mixture and mix thoroughly. The bowl should be large enough to allow the batter to double in size.
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4
Cover the bowl with a damp cloth or plastic wrap and leave it in a warm, draft-free place to ferment for 8 to 12 hours (overnight is best).
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5
After fermentation, the batter should be bubbly and smell slightly tangy. Stir in the remaining coconut milk and salt. The consistency should be thinner than a pancake batter—more like heavy cream.
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6
Heat a 'thachchiya' (a small, deep non-stick wok or hopper pan) over medium-high heat. Lightly grease the surface using a paper towel dipped in oil.
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7
Pour about 1/3 cup of batter into the center of the hot pan. Immediately pick up the pan by the handles and swirl it in a circular motion so the batter coats the sides, leaving a small pool in the center.
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8
Crack one egg directly into the center of the batter pool. Be careful not to break the yolk.
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9
Cover the pan with a tight-fitting lid. This traps the steam, which is essential for cooking the egg and softening the center of the hopper.
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10
Cook for 2-3 minutes. The edges should be golden brown and crispy, while the egg white should be set and the yolk slightly runny.
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11
Remove the lid and sprinkle a pinch of salt and freshly cracked black pepper over the egg.
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12
Gently loosen the edges with a thin spatula or butter knife; the hopper should slide out easily if the pan was properly seasoned.
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13
Repeat the process with the remaining batter and eggs, wiping the pan with oil between each hopper.
💡 Chef's Tips
For the best 'lace' edges, ensure your pan is very hot before swirling the batter. If the batter is too thick, it won't swirl properly; thin it down with a little more coconut water or milk. Always use a non-stick hopper pan or a well-seasoned cast iron appam pan to prevent sticking. Don't skip the cooked rice in the blender; it is the secret to the soft, spongy texture of the hopper base. If you are in a cold climate, place the fermenting batter inside an oven with just the pilot light on.
🍽️ Serving Suggestions
Serve hot with a side of spicy Lunu Miris (Sri Lankan onion and chili sambal). Pair with a creamy Pol Sambal (coconut relish) for a burst of tropical flavor. Accompany with a light Chicken or Fish Sothi (coconut milk gravy) for dipping. Enjoy with a hot cup of Ceylon ginger tea to balance the richness of the coconut. Serve alongside 'plain hoppers' (without the egg) to soak up extra sauces.