Egg Appam

Make brunch memorable...



Prep time

40 minutes

Cook time

20 minutes

Hoppers are a Sri Lankan staple, named after the famous hopper pans in which they are made and which give the dish its distinctive shape.


370g rice flour
800ml canned coconut milk
7g yeast
3 tsps sugar
4 eggs


  1. Start by making the batter – mix the yeast and sugar in a small container with a dash of water and set to one side for 10-15 minutes. Wait to activate.
  2. Sieve the flour into a large mixing bowl.
  3. Once the yeast and sugar have reacted, add to the flour and mix evenly.
  4. Add the coconut milk and mix till a consistent batter forms.
  5. Cover the batter with cling film and using a fork perforate to allow the mixture to breathe.
  6. Leave to stand for 20 minutes.
  7. Heat a small wok or pan on a medium heat.
  8. Using a ladle serve one portion of batter into the wok. Spread the mixture evenly by tilting and rotating, allowing for any excess to fall to the centre.
  9. Crack an egg into the centre and allow to fry for 5 minutes till done.

Chef’s tips

Serve with condiments, sauces and seasoning of choice.


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