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Egg Hoppers are a popular breakfast dish in Sri Lanka, where they are served with or without eggs, but nearly always with sambols, curry, dhal and coconut gravy.
- 6 Eggs, free range
- 400 ml Coconut milk, light
Baking & Spices
- 50 g Cornflour
- 1 tsp Easy fast-action dried yeast
- 1 Salt and black pepper
- 150 g White rice flour
Oils & Vinegars
- 1 Coconut oil
- 100 ml Fizzy water such as perrier or soda water
- 1 teaspoon jaggery (or Demerara sugar)