Sri Lankan Egg Hoppers

Serve these light as air coconut milk hoppers with a spicy sambal and eggs for a nutritious breakfast or brunch
Sri Lankan Egg Hoppers
ITP Images
Sri Lankan Egg Hoppers
October 24, 2019
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


115g desiccated coconut
A handful of spinneysFOOD Fresh Coriander, chopped
1 green chilli, finely chopped
1 spring onion, finely sliced
1 lime, juiced

For the batter

100ml lukewarm water
1 tsp instant yeast
1 tsp spinneysFOOD Fine Turmeric
300ml coconut milk
200g rice flour
1 tsp spinneysFOOD Salt
100ml soda water
4 large eggs
Coconut oil, for frying
Limes, coriander and chilli sauce, to serve


  • 1

    To make the sambal, place the desiccated coconut in a medium-sized bowl and cover with boiling water. Set aside for 20 minutes or until softened. Drain all the liquid and combine with the rest of the ingredients. Set aside.

  • 2

    To make the hopper batter, in a large bowl, whisk the lukewarm water and yeast together. Whisk in the turmeric and coconut milk. Add the rice flour, salt and soda water – the batter should resemble thin pancake batter.

  • 3

    To fry the hoppers, place a small non-stick pan over a medium-high heat. Brush the pan with melted coconut oil. Pour ¼ cup of the batter into the hot pan and swirl until it coats the pan evenly.

  • 4

    Crack an egg in the middle, swirl the pan again and place a lid on the pan. Cook for about 2-3 minutes, or until the egg is just cooked and the pancake is crisp.

  • 5

    Remove from the pan and serve with the sambal, chilli sauce and limes.



The pancake batter can be made the night before and fried the next morning.


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