Egg Hoppers

Cook time 15 minutes (+ overnight chilling)
Servings 8

Use a small non-stick frying pan (around 10-12cm base) if you don't have a hopper pan. You can buy these pans at Indian specialty grocers.

Ingredients

200g rice flour
Pinch of salt
½ tsp dried instant yeast
½ tsp baking powder
270ml coconut milk
150ml coconut water + extra, if necessary
Coconut oil for brushing
8 free-range eggs
Toasted coconut flakes, fried curry leaves and chilli jam, to serve


Chilli jam
1 garlic clove, crushed
½ lemongrass stalk, centre part only, grated
8 long green chillies, thinly sliced
¾ cup caster sugar
1 ½ tbsp fish sauce
Juice of 2 limes + wedges, to serve

Egg Hoppers

Use a small non-stick frying pan (around 10-12cm base) if you don't have a hopper pan. You can buy these pans at Indian specialty grocers.

Method

Mix together the flour and salt in a large bowl before whisking in the yeast, baking powder, coconut milk and coconut water until smooth. Cover and chill in the fridge overnight.

 To make the jam, place the garlic, lemongrass, chillies, sugar and ¾ cup (180ml) water in a small saucepan over medium-low heat, stirring until sugar dissolves. Gently simmer for 20-25 minutes or until sticky and thickened. Remove from heat and stir through fish sauce and lime juice. Return to stove and simmer for 2-3 minutes or until thickened. Spoon carefully into a jar and set aside to cool.

Remove batter from fridge the next day and allow it to come to room temperature. Adjust the consistency of the batter with a little extra coconut water if necessary and stir - it should be pouring consistency.

Brush a small non-stick frying pan with a lid (or hopper pan - see note*) with oil. Heat over medium-high heat and, once hot, add ¼-⅓ cup of batter, swirling to coat base and sides of pan - it should be a thin coating. Pour any excess batter back into bowl. Cook for 1 minute or until edges start to brown, then crack an egg or two into the middle and place the lid on. Cook for 2–2 ½ minutes or until egg is cooked to your liking. Run a small palette knife around sides of pan to release hopper, gently slide into a shallow bowl. Repeat with remaining batter and eggs to make 6-8 hoppers.


Serve hoppers with coconut flakes, chilli jam, lime wedges and curry leaves.