Egg Hoppers with Dhal Curry and Pol Sambol

Ingredients

• 500 g dosa batter (ready-made)
• 250 ml coconut milk
• 4 eggs
• 150 g red split lentils
• 1 onion, finely sliced
• 1 tsp mustard seeds
• 8 curry leaves
• 40 g desiccated coconut
• 1 tsp chilli powder
• 1 lime
• 2 tbsp coconut oil
• 1 tsp ground turmeric

Method

1. 1

   Rinse the red split lentils and simmer in 500ml water with the ground turmeric for 15 minutes until soft.

2. 2

   Heat half the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds, then add the onion and fry for 5 minutes until softened; stir into the dhal with half the coconut milk and simmer for 4 minutes.

3. 3

   For the pol sambol, mix the desiccated coconut with the chilli powder, a squeeze of lime juice and 2 tbsp warm water until it clumps together.

4. 4

   Thin the dosa batter with the remaining coconut milk until it is the consistency of a thin pancake batter.

5. 5

   Heat a small, rounded wok or non-stick frying pan with the remaining coconut oil, pour in a ladle of the batter and swirl it around the sides as it cooks, so the edges are thin and lacy and the centre stays soft.

6. 6

   Crack an egg into the centre of each hopper, cover and cook for 2-3 minutes until the egg white is set but the yolk is still a little soft.

7. 7

   Repeat with the remaining batter and eggs.

8. 8

   Serve the egg hoppers hot with the dhal curry and pol sambol.