Sri Lankan Egg Hoppers with Katta Sambol

About This Recipe

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.

Ingredients

Serves 6

• 300 grice flour
• 1 tspinstant yeast
• 1 tbspsugar
• 400 mlcoconut milk
• 200 mlwarm water
• 1 tspfine sea salt
• 6eggs
• 2 tbspneutral oil, for the pan
• 8dried red chilies(for sambol)
• 0.5red onion(for sambol)
• 1 tbsplime juice(for sambol)
• 1 tspfine sea salt(for sambol)

Instructions

1. 1

   Make the batter

   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

   Heat the pan

   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

   Serve

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

Variations

• •

  A milder pol sambol (coconut relish) can be served alongside for those who want a less fiery option.

• •

  Cook the egg to a firmer yolk if preferred, extending the covered cooking time slightly.

• •

  Serve with a mild dhal curry in addition to the sambol for a fuller breakfast spread.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions