EGG HOPPERS WITH CORIANDER COCONUT CHUTNEY
A fabulously unusual Sri Lankan brunch dish, egg hoppers are coconut and rice flour pancakes cooked with a steamed egg in the middle. Traditionally cooked in a ‘hopper pan’ – a small high-sided wok – that gives the pancakes a classic bowl shape, but a non-stick wok or frying pan is fine. Note: you will
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