Is there anything more satisfying than breaking into a runny egg yolk in the middle of a crispy, bowl-shaped hopper? Hoppers (Aappa) are a staple of our street food culture. While it takes a bit of practice to get that perfect “lace” edge, the result is absolutely heavenly.
Ingredients
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2 cups Rice flour & 1/2 tsp Yeast
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1 cup thick Coconut milk
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A pinch of sugar and salt
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Fresh Eggs
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A “Hopper Pan”
Method
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Mix flour, yeast, sugar, and coconut milk into a smooth batter. Let it ferment for 6-8 hours.
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Heat the hopper pan and lightly grease it.
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Pour a ladle of batter and swirl the pan to coat the sides.
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Crack an egg into the center, season with salt and black pepper, and cover with a lid.
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Cook until the edges are golden brown and crispy, then gently lift it out.
A pinch of sugar in the batter helps get those edges extra crispy and beautifully browned!
