Photo of Sri Lankan-style egg hoppers with chilli sambal by WW

Sri Lankan-style egg hoppers with chilli sambal

Points® value
Total Time
2 hr 30 min
15 min
15 min
Cooking eggs on a pancake not only looks impressive, it tastes incredible too


Dried baking yeast

½ teaspoon(s)

Caster Sugar

½ teaspoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Gluten free rice flour

125 g, We used Doves Farm

Red onion

½ small, finely chopped

Cherry Tomatoes

100 g, finely chopped

Chilli, green or red

1 individual, finely chopped

Lime Juice, Fresh

30 ml

Olive Oil

½ tablespoon(s)

Egg, whole, raw

4 medium, raw

Coriander, fresh

1 teaspoon(s), to serve


  1. Put 75ml warm water in a bowl with the yeast and sugar. Leave, uncovered, for 8-10 minutes until the mixture starts to bubble. Stir in the coconut milk then add the rice flour and whisk to a smooth batter. Season. Cover and chill for at least 2 hours, preferably overnight. Whisk again before using.
  2. To make the chilli sambal, pound the onion, tomatoes, chilli and lime juice to a chunky paste using a pestle and mortar.
  3. Lightly grease a small lidded wok or deep frying pan with a little of the oil and put over a medium heat. Add a ladleful of batter and swirl the pan so the batter covers the base and sides. Cook for 1 minute, then crack an egg into the middle. Cover with the lid and cook for 2-3 minutes, or until cooked to your liking, then slide onto a plate. Repeat with the rest of the batter and eggs.
  4. Serve the egg hoppers topped with the chilli sambal and coriander.