Egg hoppers


  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 tsp active dry yeast
  • 150ml water
  • 270g rice flour
  • 1 tsp sugar
  • 250ml coconut milk
  • 1/4 tsp baking soda
  • Canola oil, for greasing the pan
  • 4 eggs
  • 1 tbsp dried Maldive fish chips or coarsely chopped dried shrimp
  • 3 dried chiles de abol, stem removed (red chillies, available at Spinneys)
  • 1 medium yellow onion, chopped
  • Juice of 1 lime
  • 1 tsp kosher salt, plus more to taste


  1. Make the sambol by puréeing the dried fish, chillies, onion, lime juice, and salt, to make a smooth paste. Transfer to a bowl and refrigerate until ready to serve.

  2. Combine yeast with water heated to 115C in a bowl. Set aside until foamy, about 8–10 mins. Combine 1 tsp. salt, flour, and sugar in a bowl; add yeast mixture and stir into a batter. Cover, and set aside for 2 hrs. Add the coconut milk and baking soda; stir until smooth. Chill the batter for 1 hr.

  3. Heat an 8 inch nonstick skillet over high heat and grease lightly with oil. Add 40ml batter, and swirl around to cover the surface. Cook until the batter begins to set, about 1 min. Cover, and cook until set and the edges are crispy, about 2 mins. Crack the egg into the centre and cover to cook for 3 mins. Remove the hopper from the pan, and serve with the sambol, and any other chutneys on the side.

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