Breakfast Ideas with Eggs ( Part 4 ) Sri Lankan Egg Hoppers with Pol Sambol | Egg Appams | Appa

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

yeast

🥗Healthier: baking powder

💰Cheaper: none

Baking powder can simplify the process, yielding similar results.

green chilies

🥗Healthier: bell peppers

💰Cheaper: none

Bell peppers provide flavor without the heat.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

Mix lukewarm water with sugar and yeast, then set aside until frothy.

In a larger bowl, mix salt and rice flour together.

Stir in the frothy yeast mixture and mix until it resembles bread crumbs.

Cover and let it rest for at least 2 hours.

After 2 hours, add coconut milk and whisk until smooth, adding water if needed.

Add 2 pinches of baking soda and whisk again, then cover and allow to ferment for 1.5 to 2 hours.

Prepare the coconut sambal by crushing garlic and onion with salt, then mix with coconut, lemon juice, and chili powders.

Heat a pan, pour in batter and swirl to coat the edges, then cover until bubbles form.

Pour an egg in the center, sprinkle salt, and cover until the egg is firm, about 2 minutes.

Remove the egg hopper from the pan and serve hot with sambal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens