Tuesday, October 09, 2012

Recipe: Egg Hoppers - Appams with Egg - Breakfast Dish

Egg Hoppers aren't a dish made in Mangalore. From what I gather, this is a Sri Lankan dish, but the first time I ate it was in a Kerala restaurant in Dubai.

Its a lovely dish in itself and if you leave the egg half cooked, the yolk provides a nice liquid and colour contrast against the crisp appam. You really don't need a curry or chutney to eat this dish. Its quite satisfying in itself.

When I have leftover appam batter, this is a great breakfast dish the next morning.

Appam Batter
Salt & Pepper to taste

Special Equipment: Appam Chatti

The method to be followed is exactly the same as that for making Appams, but once you have added the batter and swirled the pan around, then you drop a raw egg in the center, sprinkle with salt and pepper and cover and cook until done.

Kim's Variations:
There are 2 ways to make these egg hoppers, you can either keep the yolk whole, like I have in these pictures, or you can break the yolk and then swirl it around like you swirl the batter.

You can even make a spicy scrambled egg (bhurji) batter and pour a bit over the appam batter when in the pan.

Serve hot

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