Village Grandma Cooks Egg Hoppers With Milk Tea | Sri Lankan Village Cooking

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining a creamy texture.

yeast

🥗Healthier: baking powder

💰Cheaper: none

Baking powder provides a quicker rise without fermentation.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and adds a distinct flavor.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour increases fiber content.

Combine rice flour, coconut milk, water, yeast, sugar, and salt in a bowl to form a batter.

Let the batter rest for 1-2 hours until it rises slightly.

Heat a small non-stick pan over medium heat and grease it with ghee.

Pour a ladleful of batter into the pan, swirling to coat the bottom.

Cover the pan and cook for 2-3 minutes until the edges are crispy.

Crack an egg into the center of the hopper and sprinkle with black pepper.

Cover and cook for an additional 3-4 minutes until the egg is set.

Remove the hopper from the pan and repeat with remaining batter and eggs.

Serve hot with sambol or curry on the side.

Cooking Techniques

Spice Level:

Allergens