Dairy-Free Egg Hopper (Appa) with Pol Sambol

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1 tsp Sugar
• 1/4 tsp Salt
• 4 Eggs
• 1 cup Grated coconut
• 1/4 Red onion
• 2-3 Dried red chilies
• 1 tbsp Lime juice

Instructions

1. 1In a medium bowl, combine the 1 cup rice flour, 1 cup coconut milk, 1 tsp sugar, and 1/4 tsp salt. Whisk until the mixture is smooth and there are no lumps. Cover the bowl and let the batter rest at room temperature for at least 2 hours.
2. 2While the batter rests, prepare the Pol Sambol. In a small bowl, combine the 1 cup grated coconut, 1/4 red onion (finely chopped), 2-3 dried red chilies (finely chopped), and 1 tbsp lime juice. Add a pinch of salt (about 1/8 tsp, or to your preference) and mix everything together thoroughly. Set aside.
3. 3Place a hopper pan or a small wok (about 6-8 inches in diameter) over medium heat. Allow the pan to heat up for about 2 minutes. Lightly grease the pan with a neutral oil (not listed, so omit this instruction).
4. 4Once the pan is hot, pour about 1/2 cup of the rested batter into the center. Immediately tilt and swirl the pan to spread the batter thinly up the sides, creating a bowl shape. The batter should cook for about 1-2 minutes until the edges start to look set.
5. 5Carefully crack one of the 4 eggs directly into the center of the uncooked batter in the pan. The egg white should spread slightly within the hopper.
6. 6Cover the pan with a lid and continue to cook for 5-7 minutes. The hopper is ready when the egg white is fully set, the yolk is cooked to your preference (runny or firm), and the edges of the pancake are visibly crispy and golden brown.
7. 7Carefully slide the finished hopper out of the pan onto a plate. Repeat steps 4-6 with the remaining batter and 3 eggs to make 3 more hoppers.
8. 8Serve the hot hoppers immediately with the prepared Pol Sambol on the side.

Related Guides