Thin, bowl-shaped Sri Lankan rice flour and coconut milk crêpes, crispy on the edges and soft in the center, each cooked with an egg. They are served immediately with the traditional lunu miris condiment.
Ingredients
- 400 g very fine white rice flour
- 500 ml full-fat coconut milk
- 450 ml warm water
- 5 g active dry yeast
- 2 tsp granulated sugar
- 1 tsp fine salt
- 8 pieces medium fresh eggs
- 2 tbsp coconut oil
- 250 g red onions
- 2 tbsp red pepper flakes
- 30 g dried Maldive fish flakes
- 2 pieces limes
- 1 tsp coarse salt
Method
- Dissolve the yeast and sugar in a small portion of the warm water. Let sit until lightly foamy, indicating the yeast is active.
- Pour the rice flour into a large bowl. Gradually add the remaining water while whisking to obtain a thick, perfectly smooth, lump-free batter.
- Stir in the active yeast mixture. Cover loosely and let ferment in a warm spot for about two hours. The batter should become slightly bubbly and develop a mild, subtly tangy aroma.
- Add the coconut milk and salt to the fermented batter. Whisk thoroughly. The desired consistency is that of heavy cream: the batter should briefly coat a ladle, then pour easily. Let rest for a half hour.
- Prepare the lunu miris: peel the red onions, then slice them as thinly as possible. Pound the coarse salt, red pepper flakes, and Maldive fish in a mortar until a coarse paste forms.
- Add the onions to the mortar and crush them by rubbing them against the sides. They should release their juices while retaining some texture. Squeeze the limes, stir in their juice, and adjust the balance of salt, acidity, and heat. Set aside at room temperature.
- Heat a traditional small, deeply rounded hopper pan over medium heat. Once hot, very lightly grease the entire surface with coconut oil, then wipe away any excess.
- Gently stir the batter before each hopper without knocking out all the air. Pour a small ladleful into the center of the pan.
- Immediately grab the pan by its handles and swirl it in a continuous motion so the batter coats the sides in a very thin layer. Leave a slightly thicker pool of batter in the center.
- Crack an egg directly into the center of the hopper. Cover immediately and cook over medium-low heat until the white is set, the yolk remains runny, and the edges are dry, golden, and crispy.
- Carefully loosen the hopper with a thin spatula, starting with the lacy outer edge. Transfer without folding to a warm plate.
- Wipe and lightly grease the pan between hoppers if necessary. Repeat until you have eight egg hoppers, or two per person.
- Serve the hoppers straight from the pan, accompanied by the lunu miris. Eat them with your hands, breaking off the crispy edges to dip into the yolk and the condiment.
Nutrition
Per serving
- Energy
- 897.6 kcal
- Protein
- 29.52 g
- Carbohydrate
- 98.03 g
- Fat
- 42.49 g
- Fibre
- 5.84 g
- Calcium
- 73.22 mg
- Iron
- 5.17 mg
- Magnesium
- 187.3 mg
