Can I make the hopper batter ahead of time?
Yes, you can prepare the batter the night before and let it ferment in the refrigerator. Bring it to room temperature before cooking.
LUNCH
Sri Lankan Egg Hoppers with Coconut Sambol and Chicken Curry
Experience the iconic Sri Lankan breakfast or light meal with these delicate, bowl-shaped hoppers, featuring a perfectly cooked egg nestled within. Served alongside a vibrant coconut sambol and a rich chicken curry, this dish offers a delightful balance of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
To make the hopper batter, combine rice flour, thin coconut milk, yeast, sugar, and salt in a large bowl. Mix well until smooth. Cover and let it ferment in a warm place for at least 2 hours, or until bubbly.
02
For the coconut sambol, finely grate 1 cup of fresh coconut. In a small bowl, combine the grated coconut with 1/2 teaspoon red chili powder, 1/4 teaspoon salt, 1 tablespoon lime juice, and 1/4 cup finely chopped red onion. Mix thoroughly.
03
Prepare the chicken curry by sautéing 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon salt in 1 tablespoon vegetable oil over medium heat for 5 minutes. Add 1 cup thick coconut milk and simmer for 15 minutes, or until chicken is cooked through and sauce has thickened.
04
Heat a non-stick hopper pan or small wok over medium heat. Lightly grease with 1/4 teaspoon vegetable oil. Pour 1/4 cup of the fermented batter into the center of the pan, then swirl the pan to coat the sides, forming a bowl shape.
05
Cook for 1 minute, then crack 1 egg into the center of the hopper. Cover the pan and cook for 2-3 minutes, or until the egg white is set and the yolk is still slightly runny. Carefully remove the hopper from the pan.
06
Repeat the process with the remaining batter and eggs, greasing the pan as needed for each hopper.
07
Serve the warm hoppers immediately with the fresh coconut sambol and chicken curry on the side.
About This Recipe
Experience the iconic Sri Lankan breakfast or light meal with these delicate, bowl-shaped hoppers, featuring a perfectly cooked egg nestled within. Served alongside a vibrant coconut sambol and a rich chicken curry, this dish offers a delightful balance of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy hoppers, ensure your pan is hot enough before adding the batter. A well-fermented batter is key for the characteristic airy texture.
Easy Substitutions
You can use store-bought hopper mix if fresh rice flour is unavailable. For a vegetarian option, omit the chicken curry and serve with a dhal curry or vegetable stew. A fried egg can be served on the side instead of cooked inside the hopper.
Storage & Reheating
Hoppers are best enjoyed fresh. Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave. Coconut sambol is best made fresh.
Serving Suggestions
Serve these Sri Lankan Egg Hoppers with Coconut Sambol and Chicken Curry for a hearty brunch. Offer extra lime wedges for squeezing over the sambol. A side of spicy seeni sambol (caramelized onion relish) would also be a fantastic addition. Pair with a cup of hot Ceylon tea.
Common Mistakes
1. Not fermenting the batter long enough: This results in dense, flat hoppers. Ensure the batter is bubbly and has a slightly sour aroma. 2. Pan not hot enough: Leads to hoppers that stick or don't get crispy edges. Heat the pan thoroughly before adding batter. 3. Overfilling the pan: Makes it difficult to swirl the batter and creates thick hoppers. Use about 1/4 cup of batter per hopper. 4. Overcooking the egg: Results in a hard yolk. Cook just until the white is set and the yolk is still soft. 5. Not greasing the pan between hoppers: Causes sticking. Lightly grease the pan for each new hopper.
Frequently Asked Questions
What kind of pan do I need for hoppers?
A traditional hopper pan is ideal, but a small, non-stick wok or a small, deep non-stick frying pan can also work.
Can I make these hoppers without an egg?
Absolutely! Plain hoppers (appa) are also very popular and can be served with the sambol and curry.
How do I get the lacy edges on my hoppers?
The lacy edges come from a well-fermented, thin batter and a hot pan. Swirling the batter quickly helps create that delicate texture.
Is there a gluten-free option for hoppers?
Yes, hoppers are naturally gluten-free as they are made from rice flour.
MORE TO KNOW
The secret to perfect hoppers lies in the batter's consistency and fermentation. The batter should be thin enough to swirl easily but thick enough to cling to the sides of the pan. Fermentation creates the airy, lacy edges and soft center. If your batter isn't bubbling after 2 hours, place it in a slightly warmer spot or add a pinch more sugar to activate the yeast.
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