Introduction
Egg Hoppers, also known as Biththara Appa (බිත්තර ආප්ප), are one of the most popular traditional breakfast dishes in Sri Lanka. They are crispy on the edges, soft in the center, and topped with a perfectly cooked egg.
This dish is loved by locals and tourists alike and is often served with coconut sambol or spicy lunu miris. In this guide, you will learn how to make perfect Sri Lankan egg hoppers at home.
🛒 Ingredients
2 cups hopper batter (fermented rice flour batter)
4 eggs
1/2 teaspoon salt
1 teaspoon sugar (optional)
Oil (for greasing the pan)
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Batter
Make sure your hopper batter is well-fermented. Add salt and a little sugar, then mix well.
Step 2: Heat the Pan
Heat a small wok-shaped pan (hopper pan) and lightly grease it with oil.
Step 3: Pour the Batter
Pour a ladle of batter into the pan and swirl it around to coat the sides.
Step 4: Add the Egg
Crack an egg into the center of the hopper.
Step 5: Cook the Hopper
Cover the pan with a lid and cook for 2–3 minutes until the edges are crispy and the egg is cooked.
Step 6: Remove and Serve
Carefully remove the hopper and serve hot.
🍛 Serving Suggestions
Egg hoppers taste best with:
Coconut sambol
Lunu miris
Dhal curry
Chicken curry
💡 Tips for Best Results
Use a proper hopper pan for best shape
Batter should be slightly thin and well-fermented
Cook on medium heat
Do not overcook the egg (keep the yolk soft if preferred)
🧠 Conclusion
Sri Lankan egg hoppers are a simple yet delicious dish that you can enjoy anytime. With crispy edges and a soft center, they are perfect for breakfast or dinner.
Try this recipe and enjoy the authentic taste of Sri Lankan street food at home! 🇱🇰🍳