Bowl-shaped, bubble-lace pancakes made from a fermented rice flour and coconut milk batter, steamed in a small wok-shaped hopper pan with an egg cracked into the center. A classic Sri Lankan breakfast and dinner dish.
Activate the yeast
Dissolve the yeast and sugar in the warm water and let it sit until frothy.
10 minMake the batter
Blend the rice flour, coconut milk, the yeast mixture and salt into a thin, smooth batter.
2 minFerment the batter
Cover the batter and leave it in a warm place to ferment until bubbly and risen.
Cook the hopper shell
Heat a small hopper pan, grease it lightly, then swirl in a ladle of batter, tilting and rotating the pan so the batter coats the sides thinly and forms a bowl shape, and cover.
2 minAdd the egg
Crack an egg into the center of the hopper, cover, and cook until the edges turn lacy and golden and the egg white is just set.
Lift out and repeat
Loosen the hopper gently with a spatula, lift it out, and repeat with the remaining batter and eggs.
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