Hoppers come in strings or in crispy, bowl shaped pancakes. They taste totally different but are both heavenly delicious. String hoppers are served for breakfast while egg hoppers can be enjoyed for breakfast, lunch or dinner. The crispy egg or plain hoppers are sold in roadside shops, in the cheapest or most expensive restaurants and they are best when served at peoples homes.
We became big fans of hoppers. Especially after popping in to the Rotty Hut in Ella for a quick bite. The short stop turned into a spontaneous cooking class where we were taught how to make our own egg hoppers.
Try it yourself and put some bounce into your breakfast with a Sri Lankan feast of eggs cooked into coconut pancakes.
1 Heat the coconut water until tepid. Whisk in the yeast and sugar, then leave to stand for 15 minutes. Mix with the coconut milk, then pour it into the rice flour in a large bowl. Whisk until you have a smooth batter. Cover with clingfilm and leave overnight.
4 Quickly crack an egg into the base of the pan and cover. Leave to cook for about 2 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown. Run around the edges with a palette knife and ease on to a plate. Repeat with the remaining batter and eggs. Any extra can be saved or cooked plain, without eggs.
5 Enjoy with salt and pepper. Or with curry, coconut or onion sambol.