Sri Lankan Egg Hoppers with Katta Sambol

이 레시피 정보

Sri Lankan Egg Hoppers with Katta Sambol is a real, traditional Sri Lankan dish. Bowl-shaped fermented rice pancakes with a runny egg cooked in the center, served with a fiery ground chili and onion sambol.\n\nEgg hoppers are the most common variation of Sri Lanka's iconic appa, especially popular for breakfast and dinner alike, paired here with katta sambol, a concentrated, extremely spicy chili paste distinct from the milder pol sambol.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

재료

서브 6

• 300 g쌀가루
• 1 tsp인스턴트 효모
• 1 tbsp설탕
• 400 ml코코넛 밀크
• 200 ml따뜻한 물
• 1 tsp좋은 바다 소금
• 6계란
• 2 tbspneutral oil, for the pan
• 8말린 붉은 고추(for sambol)
• 0.5붉은 양파(for sambol)
• 1 tbsp라임 주스(for sambol)
• 1 tsp좋은 바다 소금(for sambol)

조리법

1. 1

   반죽을 만드세요

   Whisk rice flour, yeast, sugar, coconut milk, warm water and salt into a smooth batter. Ferment covered in a warm spot for 4 to 6 hours or overnight.

2. 2

   Make the sambol

   Soak the dried chilies briefly in hot water, then blend with the red onion, lime juice and salt into a coarse, fiery paste.

3. 3

   팬을 가열하세요

   Heat a hopper pan or small wok over medium heat, lightly oiled.

4. 4

   Swirl the batter

   Pour a ladle of batter into the pan and quickly swirl it up the sides.

5. 5

   Add egg and cook

   Crack an egg into the center, cover with a lid, and cook for 3 to 4 minutes until the edges are lacy and golden and the egg is set to preference.

6. 6

   서브하다

   Carefully remove the hopper and serve hot with a spoonful of the fiery katta sambol on the side.

변형

• •

  教育を受けられるように、安全な教育を行ってください。

• •

  何もないのですから。

• •

  最高のサービを提供し、サービを最大限制に活用します。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

자주 묻는 질문