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Sri Lankan egg hoppers with chilli and coconut sambol

Sri Lankan egg hoppers with chilli and coconut sambol


The way this savoury pancake is cooked creates a bowl for the filling

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    1366kj 328kcal
  • Fat
    Med 26%
  • Saturates
    High 52%
  • Sugar
    Low 4%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 1 tsp Co-op dried yeast
  • 1 tsp Fairtrade caster sugar
  • 400ml can Co-op light coconut milk
  • 200g Co-op plain flour, plus extra if needed
  • 1½ tsp sunflower oil
  • 6 Co-op British free range eggs
  • For the sambol
  • 4 tbsp Co-op desiccated coconut
  • ½ small red onion, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 25g pack coriander, chopped
  • Juice of 1 lime


  1. To make the hoppers, whisk the yeast and sugar together with 100ml of the coconut milk and set aside for 20 mins, until foamy
  2. Sift the flour into a mixing bowl, then make a well in the centre and pour in the yeast mixture, the remaining coconut milk and 150ml lukewarm water
  3. Whisk until you have a smooth, fairly thin batter
  4. Cover and set aside at room temperature overnight
  5. The next day, combine the sambol ingredients. Season to taste, then spoon into a serving bowl
  6. Place a small wok over a medium heat
  7. Add 1/4 tsp of the sunflower oil to the pan and swirl to coat
  8. Whisk the batter, then add a sixth of the mixture to the pan and swirl to coat up the sides
  9. If the mixture doesn’t stick to the sides, add a little more flour to create a thicker batter
  10. When the batter has set, after 1-2 mins, crack an egg into the centre and cover with a lid
  11. Allow to cook for 2-3 mins, until the egg white has set but the yolk is still runny inside
  12. Gently ease out of the pan and keep warm, while you repeat with the remaining batter and oil. Serve the hoppers with the sambol