Egg hoppers with garlic and red pepper chutney, onion relish and corn relish
These egg hoppers, made with Freshlay Farms Golden Yolkers®, are much easier to prepare than you might think. The batter is made with coconut milk and coconut water, and fermented to achieve hoppers’ characteristic tang. Here, we’ve made a speedy version which is fermented for 2 hours, but you can ferment it overnight for a stronger flavour. The hoppers are traditionally made in a rounded pan (like a small wok) but any non-stick pan will work.
Ingredients
Metric
Imperial
Egg hoppers
- 3/4 tsp fast-action dried yeast
- 130g of rice flour
- 1 pinch of caster sugar
- 1 pinch of table salt
- 200ml of coconut water
- 130ml of coconut milk
- 8 Freshlay Farms Golden Yolker® eggs
- 1 handful of curry leaves, per hopper
- 1 pinch of chilli flakes, per hopper
- vegetable oil, for cooking the hoppers
Onion relish
- 3 cardamom pods
- 1 clove
- 1 cinnamon stick
- 4 white onions, sliced
- 1 tsp chilli flakes
- 1/2 tsp ground turmeric
- 1 tsp tamarind concentrate
- salt to season
- vegetable oil, for cooking
Corn chutney
- 1 red onion, diced
- 2 garlic cloves, grated to a paste
- 200g of tinned sweetcorn, drained
- 50g of freshly grated coconut
- 1 handful of coriander leaves, chopped
- 1 pinch of chilli flakes
- 1 pinch of caster sugar
- salt to season
- vegetable oil, for cooking
Red chutney
- 1 tsp black mustard seeds
- 2 dried red chillies
- 1 handful of curry leaves
- 2 garlic cloves, grated to a paste
- 3 roasted red peppers
Equipment
- hopper pan
Method
Dissolve the yeast in 40ml warm water and set aside to activate. It should be slightly frothy on top
- 3/4 tsp fast-action dried yeast
Add the flour, sugar and salt to a bowl, then whisk in the coconut water and coconut milk gradually
- 130g of rice flour
- 1 pinch of caster sugar
- 1 pinch of table salt
- 200ml of coconut water
- 130ml of coconut milk
Whisk in the activated yeast mixture and set aside to ferment for 2-24 hours
Make the onion chutney by heating a dash of oil in a frying pan. Once hot, add the cardamom pods, clove and cinnamon stick
- 3 cardamom pods
- 1 clove
- 1 cinnamon stick
- vegetable oil, for cooking
Add the onions with a pinch of salt. Stir the onions regularly and cook them gently until golden and soft - they will take around 45 minutes to fully caramelise
- 4 white onions, sliced
- salt to season
Once caramelised, season the onions with the chilli flakes and turmeric and stir through the tamarind. Allow to cool
- 1 tsp chilli flakes
- 1/2 tsp ground turmeric
- 1 tsp tamarind concentrate
To make the corn chutney, heat a little oil in a frying pan and cook the red onion until softened
- 1 red onion, diced
- vegetable oil, for cooking
Add the garlic and cook for a minute more, stirring, then add the corn, coconut, coriander, chilli flakes and sugar, and season with salt
- 2 garlic cloves, grated to a paste
- 200g of tinned sweetcorn, drained
- 50g of freshly grated coconut
- 1 handful of coriander leaves, chopped
- 1 pinch of chilli flakes
- 1 pinch of caster sugar
- salt to season
Cook until everything is warmed through and set aside
To make the red chutney, heat a splash of oil in a frying pan and add the mustard seeds, dried chillies and curry leaves. Once the mustard seeds start to pop, add the garlic and cook out for a few minutes
- vegetable oil, for cooking
- 1 tsp black mustard seeds
- 2 dried red chillies
- 1 handful of curry leaves
- 2 garlic cloves, grated to a paste
Blend the red peppers to a paste in a blender, then add to the frying pan. Cook, whilst stirring, for around 10 minutes, adding water to stop the mixture sticking if needed. Set aside to cool
To make the hoppers, heat your hopper pan or non-stick frying pan over medium-high heat
Give the batter a stir. It should be the consistency of double cream, so add a little more coconut water if needed
Wipe the pan with oil, then add a ladleful of batter, immediately swirling it around in the pan to coat the sides (or move up the edges as much as possible if using a frying pan)
- vegetable oil, for cooking
Crack an egg into a sieve, then drain off and discard any watery egg white. Slip the egg into the bottom of the pan in the centre, topping with a few curry leaves and chilli flakes. Pop a lid on and cook until the hopper is crispy at the edges, then remove by loosening with a palette knife or spatula
- 8 Freshlay Farms Golden Yolker® eggs
- 1 handful of curry leaves, per hopper
- 1 pinch of chilli flakes, per hopper
Repeat with the remaining hoppers and serve with the chutneys
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
