---
title: Bittara Appa (Sri Lankan Egg Hoppers)
servings: 4
prep time: 20 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/egg-hoppers
---

Gather @active dry yeast{1%tsp}.

Whisk the @rice flour{200%g}, yeast, @sugar{1%tsp} and a pinch of salt into the @coconut milk{200%ml} plus about 250ml warm water until you have a thin, pourable batter, like heavy cream.

Cover and let it ferment somewhere warm until bubbly and roughly doubled, about 2 hours (or overnight in the fridge for more tang). ~{2%hours}

Heat the hopper pan or a small nonstick wok over medium, grease lightly, ladle in batter, and swirl it up the sides to form a lacy-edged bowl with a thick pool in the center.

Crack an @egg{8} into the center pool, cover with a lid, and cook until the edges are crisp and golden and the white is just set, 3–4 minutes. ~{210%seconds}

Loosen the edges with a thin spatula and slide the hopper out onto a plate; repeat with the remaining batter and eggs.

Serve immediately with pol sambol or a curry while the edges are still crackling.