Sri Lankan Egg Hoppers with Coconut Sambol

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/2 cup water
• 1 teaspoon sugar
• 1/4 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 tablespoon neutral oil
• 2 large eggs
• 1/2 cup unsweetened shredded coconut
• 1/4 small red onion, minced
• 1 tablespoon lime juice
• 1 small green chile, minced
• curry leaves, optional

Steps

1. Whisk rice flour, coconut milk, water, sugar, yeast, and salt until smooth. Rest for 20 minutes while you make the sambol.
2. Mix coconut, onion, lime juice, chile, and a pinch of salt in a bowl. Set aside.
3. Heat a small nonstick skillet with a lid over medium heat and brush lightly with oil. Swirl in half the batter to coat the bottom and sides.
4. Crack one egg into the center, cover, and cook for 3 to 4 minutes until the white and yolk are fully set. Repeat with remaining batter and egg.
5. Serve the hot hoppers with coconut sambol and curry leaves if using.

Allergen note: Contains egg and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.