Egg Hoppers - Making Foods I’ve Never Eaten Before

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Издатель Sep 2, 2026

Egg Hoppers - Fermented rice pancakes with an egg in the middle. Served with a bit of Pol Sambol.

Delicious, slightly ferment-y pancakes, rich egg yolk, scooping up some punchy sambol. I loved these, even if I can’t really pull off that amazing bowl shape that they get in Sri Lanka.

Note - I’ve given the recipe for using rice, but you can use rice flour to speed things up and just skip the soaking process. Just use 200g rice flour and adjust the batter consistency with water before frying.

Ingredients (made 5 hoppers)

Raw rice (basmati) - 180g
Cooked rice - 20g
Dried active yeast - 3g
White sugar - 1 tbsp
Coconut milk - 1/2 a can (200ml)
Eggs - 5
Coconut - A small coconut (can sub with grated coconut)
Shallot - 1 large or 2 small
Green chilli - 1 large or 2 small
Garlic - 2 cloves
Chilli flakes - 1 tsp
Chilli powder (kashmiri) - 1 tsp
Lime - 1

Pantry

Salt
Black pepper
Spray oil

Method

Wash the rice thoroughly, then soak in water overnight. Drain, blend the rice with the cooked rice (cook just before this step), yeast, sugar and coconut milk. Put in a bowl and cover with a clean towel, ferment at room temp for 12 to 18 hours, checking that it’s bubbled up and active before using.

Prepare the Pol Sambol by opening the coconut and grating the flesh. Roughly chop shallot, chilli and garlic then grind in a pestle and mortar with chilli flakes, powder, salt and black pepper. Once it’s a nice paste, add the coconut bit by bit, then juice the lime into the mixture. Taste and adjust for seasonings.

Give the fermented batter a stir to knock out some air, adjust with water if it’s thick. It should run like a pancake batter. Pick out a small frying pan, if it’s rounded that great, you can try for an authentic shape. Pre-heat the pan on medium for a few minutes, spray with oil all around the pan, then ladle in a single scoop of batter and quickly roll the pan around to cover the whole surface. After the batter has started to set, crack in an egg, cook out the white most of the way then cover to steam the top of the egg set.

Serve on a plate with the Pol Sambol, enjoy immediately!

#egghoppers #worldfoods