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Egg Hoppers With Sambol
eggs, rice flour, coconut milk, sugar, onions, chilies, lemon juice, salt
It is basically the Sri Lankan version of thin pancakes with crispy edges. These crepe-like bowls are made from fermented rice flour, coconut milk, coconut water and a little sugar. A ladle of batter is fried in a small wok and swirled around to even it out. An egg is cracked into the bowl-shaped pancake as it cooks. Traditionally, hoppers were cooked at home over coconut-shell embers.
Created June 1, 2017 by: anika854
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