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Brunch · Sri Lankan

Egg Hoppers with Seeni Sambol

40 min Serves 4 ~494 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 600 g dosa batter (ready-made)
  • 100 ml coconut milk
  • 4 eggs
  • 3 onion, finely sliced
  • 1 tbsp palm sugar
  • 1 tsp tamarind paste
  • 2 dried red chillies
  • 8 curry leaves
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
494 kcal
Protein
16.8 g
Carbohydrate
59.2 g
of which sugars
11.6 g
Fat
19.1 g
of which saturates
7 g
Fibre
5.1 g
Salt
0.98 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    For the seeni sambol, heat 1 tbsp of the vegetable oil in a pan, add the sliced onion and dried red chillies, and fry over a low heat for 15-18 minutes, stirring often, until the onion is deeply caramelised and jammy.

  2. 2

    Stir in the palm sugar and tamarind paste, and cook for 3-4 minutes more, then set aside.

  3. 3

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

  4. 4

    Heat a small, rounded wok or non-stick frying pan, 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.

  5. 5

    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.

  6. 6

    Scatter with curry leaves and lift out carefully.

  7. 7

    Repeat with the remaining batter and eggs.

  8. 8

    Serve the egg hoppers hot with the seeni sambol.

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