• Recipes

A Sri Lankan street food specialty of a nested egg in a coconut milk and rice-based small crispy crepe topped with cilantro.

  • Serves: 8
  • Prep Time: 4 hrs and 15 min
  • Cook Time: 30 min
Nutrition Facts
4 tsp. (20 ml) 8   2 tbsp. (30 ml)
oil for frying large eggs salt and pepper, to taste cilantro, finely chopped (optional for garnish)
Hopper Batter:
¼ tsp. (1.25 ml) 1 cup (250 ml) ½ cup (125 ml) 1 cup (250 ml) 1 tbsp. (15 ml) ¼ tsp. (1.25 ml) 1
quick-rising yeast warm water rice flour coconut milk sugar salt egg
Step 1
In a large bowl, mix yeast with warm water and set aside for 10 minutes to allow yeast to activate.

Step 2
Add rice flour and whisk until smooth. Set aside in warm place for 2 hours.

Step 3
Whisk in coconut milk, sugar and salt. Set aside for another 2 hours.

Step 4
Whisk in 1 egg to finish hopper batter. Thin out batter with a tablespoon of water if mixture has become very thick. Consistency should be thinner than a pancake batter.

Step 5
Heat a small non-stick kadai or wok with ½ tsp. of oil on medium-high heat. Add ¼ cup of hopper batter in centre of kadai and swirl around so batter spreads evenly, thinning at the edges. Cover with lid and cook on medium heat for a minute until the centre of hopper is partially cooked.

Step 6
Crack 1 egg in the centre of hopper. Add salt and pepper to taste. Cover with lid and cook on medium-low heat for a few minutes, or until egg yolk is cooked to desired doneness. Garnish with cilantro (optional). Continue with remaining batter and eggs.


For this recipe, selecting the right non-stick wok is important. You can try using a non-stick skillet as an option and still get great results. When cooking the egg in hopper ensure the temperature setting isn’t too high, otherwise the bottom will burn.