Bittara Appa — Sri Lankan Egg Hoppers

Ingredients

• 1½ cups rice flour
• 1 can (13.5 oz) coconut milk
• ½ cup warm water
• 1½ tsp instant yeast
• 1½ tbsp sugar
• 1 tsp salt
• 8 eggs
• 2 tbsp coconut oil
• 1 cup grated coconut
• 2 tbsp chili flakes
• 1 small red onion, finely chopped
• 1 lime

Method

1. Whisk the yeast and sugar into the warm water and leave until foamy, 10 minutes. Beat in the rice flour, coconut milk, and salt into a thin batter — think crepe batter, not pancake — then cover and ferment 4 hours or overnight.
2. Make the pol sambol by pounding the grated coconut with the chili flakes, red onion, a good pinch of salt, and a squeeze of lime until it turns brick red and slightly damp.
3. Heat a small deep bowl-shaped pan or wok over medium-high and wipe it with coconut oil. Pour in a small ladle of batter, then immediately lift the pan and swirl it so the batter climbs the sides in a thin film.
4. Crack an egg into the center, cover, and cook 3–4 minutes until the rim is lacy and deep golden, the middle is spongy, and the egg white is fully opaque.
5. Run a spatula around the edge and lift the whole bowl out. Serve immediately with the pol sambol spooned into the middle.