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.

Ingredients:
Appam Batter
Eggs
Salt & Pepper to taste

Special Equipment: Appam Chatti

Method:
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