About Hoppers

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.

Ingredients: (makes 6-8)
100ml coconut water
1 tsp yeast
1 tsp sugar
300ml coconut milk
200g brown rice flour
100ml soda water
A large pinch of salt
6-8 eggs

Rapeseed oil

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.

2 Add the soda water to the bowl and whisk well. Season with salt. Leave to stand for an hour before using. It should be thinner than a traditional pancake batter.3 Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead. Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan. Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.

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.

Source: recipe theguardian.com and featured picture cooked.com.


Home cooked plain hoppers served with egg curry and coconut sambol.
Home cooked string hoppers with curry, boiled vegetables and Sri Lankan omelet.

2 thoughts on “About Hoppers

  1. Have been watching a Sri Lanka cooking show and these came up, one of the many exciting things I am looking forward to try, thanks for recipe also 😊


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