Gluten-Free Sri Lankan Egg Hopper Bowls

Ingredients

• 1 cup Rice flour
• 1.5 cups Coconut milk
• 1 tsp Sugar
• 0.5 tsp Salt
• 4 Eggs
• for frying Coconut oil
• 1 cup Grated coconut
• 0.25 cup Red onion
• 2 Green chilies
• 2 tbsp Lime juice
• to taste Salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup of rice flour, 1.5 cups of coconut milk, 1 tsp of sugar, and 0.5 tsp of salt until the mixture is completely smooth. Cover the bowl and let the batter rest at room temperature for at least 30 minutes to allow the rice flour to fully hydrate.
2. 2To prepare the coconut sambal, place the 1 cup of grated coconut in a separate bowl. Add the 0.25 cup of red onion, 2 green chilies (finely chopped), and 2 tbsp of lime juice. Season with salt to taste and mix everything together thoroughly. Set this bowl aside.
3. 3Place 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. Lightly grease the pan with a small amount of coconut oil.
4. 4Pour approximately 1/2 cup of the rested batter into the heated and greased pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly up the sides, creating a bowl shape. The batter should reach about halfway up the sides of the pan.
5. 5Carefully crack one of the 4 eggs directly into the center of the uncooked hopper batter in the pan.
6. 6Cover the pan with a lid and cook for 5 to 7 minutes. The hopper is ready when the edges are golden brown and crispy, and the egg white is fully set while the yolk is cooked to your preference. You can check the egg by gently touching the yolk; it should feel firm but still slightly yielding if you prefer it runny.
7. 7Using a spatula, carefully lift the finished hopper from the pan. Place it onto a plate and serve immediately with the prepared coconut sambal on the side.

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