🇱🇰 Sri Lankan Cuisine

Egg Hopper

Bowl-Shaped Crepe with Egg

Prep Time 30 min + overnight fermentation
Servings 6
Difficulty Medium
Calories 189 kcal

A crispy-edged, bowl-shaped fermented rice flour crepe with a perfectly cooked egg nestled in its soft center — the crown jewel of Sri Lankan breakfast.

Ingredients

Instructions

  1. 1 Mix rice flour, coconut milk, water, sugar, salt, and yeast into a smooth batter. Cover and ferment overnight at room temperature.
  2. 2 Next morning, stir the batter — it should be bubbly and slightly sour. Adjust consistency with water if needed (should coat a spoon).
  3. 3 Heat a hopper pan over medium heat and grease lightly with coconut oil.
  4. 4 Pour a ladleful of batter and swirl the pan to coat the sides thinly while leaving a pool of batter at the bottom.
  5. 5 Crack an egg into the center. Cover with a lid and cook for 3-4 minutes until the edges are golden and crispy and the egg white is set but yolk is still runny.
  6. 6 Carefully remove with a spatula. Serve immediately with lunu miris and pol sambol.

Did You Know?

The debate over runny vs. fully cooked egg hopper yolks is one of Sri Lanka's most passionate culinary arguments, with families firmly divided on the matter.