sri-lankan

Hoppers with Coconut Egg Gravy

Name: Hoppers with Coconut Egg Gravy
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 58 g rice flour; 135 g coconut milk; 74 g water; 62 g egg; 5 g coconut oil; 37 g onion, finely chopped; 4 g garlic, minced; 2 g Sri Lankan curry powder; 6 g lime juice; 1 g salt; 2 g sugar

This simmered dish pairs coconut milk with egg, coconut oil and rice flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

57 g Carbohydrates

40 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g rice flour 211 kcal
135g coconut milk 266 kcal
74g water 0 kcal
62g egg 89 kcal
5g coconut oil 44 kcal
37g onion, finely chopped 15 kcal
4g garlic, minced 6 kcal
2g Sri Lankan curry powder 6 kcal
6g lime juice 2 kcal
1g salt 0 kcal
2g sugar 8 kcal

Cooking instructions

rice flourcoconut milkwatersaltsugar
Whisk rice flour, coconut milk, water, sugar, and salt into a smooth batter. Rest 20 minutes (or longer if time allows).
coconut oil
Heat a hopper pan or small nonstick wok over medium-high heat and lightly oil it. Pour a small ladle of batter, swirl to coat the sides, cover, and cook 2 minutes.
egg
Crack an egg into the center, cover, and cook 1 to 2 minutes until the white sets (yolk as you like). Repeat to make 2 egg hoppers.
coconut oiloniongarlic
In a small pan, warm coconut oil. Saute onion and garlic 2 minutes.
coconut milkSri Lankan curry powderlime juicesalt
Add curry powder, then add coconut milk and simmer 3 minutes. Season with salt and lime juice to make a light gravy.
egg
Serve hoppers with the warm coconut egg gravy spooned over or alongside.