Egg Hoppers

Ingredients

• 240 ml Coconut Milk
• 1 tsp Instant Yeast
• 180 g Rice Flour
• 4 pcs Egg
• 1 tsp Sugar
• 2 tsp Salt
• 180 ml Water
• 2 tsp Coconut Oil
• 100 g Fresh Coconut
• 1 pcs Red Onion
• 1 tbsp Maldive Fish Flakes
• 1 tsp Chili Powder
• 1 pcs Lime

Method

1. Whisk {rice_flour}, {coconut_milk}, {instant_yeast}, {sugar}, {salt}, and {water} in a large bowl until smooth and pourable, scraping the sides so no dry pockets remain.
2. Cover the batter and leave it at warm room temperature until slightly risen, lightly bubbly, and faintly tangy.
3. Combine {fresh_coconut}, {red_onion}, {maldive_fish_flakes}, {chili_powder}, {lime}, and a pinch more {salt} in a mortar or bowl, then pound or mash until clumpy, juicy, and fiery-bright.
4. Heat an appa pan or small nonstick skillet over high heat, brush with {coconut_oil}, stir the fermented batter, pour in a ladleful, and swirl to coat the sides in a thin layer with a thicker pool in the center. Crack in {egg}, cover, lower to medium-low, and cook until the edges are lacy and crisp, the center is tender, and the egg white is just set. Repeat without crowding the pan so the hoppers stay crisp.
5. Serve the hot hoppers at once with {fresh_coconut} sambol spooned alongside and a final squeeze of {lime} for brightness.