Egg Hoppers

This is street food from Sri Lanka in a version from Discounter ALDI.

I found the recipe in one of the advertising magazines. I was very curious because it was not made from rice flour. Instead oats were used.

I saw the Sri Lankan Egg Hoppers only on food shows on TV and the internet. The street food vendors use special small high pans. The batter sticks thin around the high rim of the pan. It is see through when the pan cake comes out of the pan.

The oat batter is a lot thicker. Without the right pan you just get a pancake. But it works. I had a problem with the Aldi recipe. The batter was much too thick after the 90 min resting time. I had to loosen it with more coconut milk and water.

Recipe for 3 to 4 pancakes:

65 g fine oats, 120 ml luke warm water, 1/2 tsp dried yeast, 1/2 tsp sugar, 

120 ml coconut milk, 1 tbsp flour, pinch of salt, 4 eggs, oil

In a mini chopper make a fine flour from the oats. In a bowl mix water, yeast and sugar and let that rest 10 min. Add oats flour, coconut milk, flour and salt and make a batter. Cover it and let it rest in a warm place for 90 min.

Check if the batter has a loose consistency, otherwise add a bit more liquid.

Use a small non stick pan with a lid. Brush with oil up to the sides and spread some batter around. After you have it evenly distributed, crack an egg on top and close the lid. Cook the egg to the consistency you like. Season.

Take the egg hopper out of the pan and dress with some salad and sauce. I used Sriracha.

The first one I've bake in my smallest 16 cm metal pan. It mostly stuck to it.