Egg Hoppers with Lunu Miris

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 0.5 cup Water
• 1 teaspoon Sugar
• 0.25 teaspoon Salt
• 4 large Eggs
• 1 small Red Onion
• 2 small Green Chilies
• 1 tablespoon Lime Juice
• 0.25 teaspoon Salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup of rice flour, 1 cup of coconut milk, 0.5 cup of water, 1 teaspoon of sugar, and 0.25 teaspoon of salt until you have a smooth batter with no lumps.
2. 2Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the rice flour to fully hydrate, which is important for the hopper's texture.
3. 3While the batter rests, prepare the lunu miris: Finely chop the 1 small red onion and the 2 small green chilies. Place them in a small bowl and mix with 1 tablespoon of lime juice and 0.25 teaspoon of salt.
4. 4Place a hopper pan or a small non-stick skillet (about 6-8 inches in diameter) over medium heat. Allow the pan to heat up for about 2 minutes.
5. 5Pour about 1/2 cup of the rested batter into the heated pan. Immediately swirl the pan in a circular motion to spread the batter thinly up the sides and across the bottom, creating a thin, bowl-like shape. The batter should sizzle gently.
6. 6Carefully crack 1 large egg directly into the center of the uncooked batter in the pan. Be careful not to break the yolk.
7. 7Cover the pan with a lid and cook for 5 to 7 minutes. The hopper is ready when the edges are lightly golden and crisp, the batter is cooked through, and the egg white is set but the yolk is still runny. If the hopper is browning too quickly, reduce the heat slightly.
8. 8Carefully slide the finished egg hopper onto a plate. Repeat steps 5 through 7 with the remaining batter and 3 large eggs to make a total of 4 egg hoppers.
9. 9Serve the 4 egg hoppers immediately while hot, with the prepared lunu miris on the side.

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