A Sri Lankan staple, this savory rice and coconut crepe topped with an egg in the middle, are like a cousin of the Indian appam. EGG HOPPERSIngredients4 eggs3 white bread slices2 cups rice, soaked1 cup fresh scraped coconut1 cup cooked rice½ tsp sugarSalt to taste½ tsp baking soda½ onion with skinSesame oil for greasingDried red chilli flakes for sprinklingCoconut sambola to serveMethod1. Take white bread slices in a bowl, add sufficient water to soak and set aside.2. In a blender jar, drain and add rice. Add ½ cup water. Blend to a fine paste and transfer to a large bowl.3. Mash the bread slices and add in the blender jar, add scrapped coconut, cooked rice and ½ cup water. Blend to a fine paste and transfer to the same bowl. Mix well.4. Add sufficient water in the prepared paste to make a pouring consistency batter. Set aside to ferment overnight.5. Add 1 cup water and mix well. Add sugar, salt and baking soda, mix well. 6. Heat a non-stick appam chetty, dip the tip of onion in sesame oil and grease the appam chetty.7. For one hopper, pour a portion of the prepared batter in to the appam chetty. Tilt and swirl it to cover the sides with batter. Cook for 1 minute, meanwhile break an egg in a bowl and pour it in the centre of the hopper. 8. Tilt and swirl the appam chetty, sprinkle dried red chilli flakes and salt. Cover and cook till it leaves the sides of the pan. Take it off the heat.9. Serve hot with coconut sambola.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #EggHoppers
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