Prepare the hopper mixture as above. Heat the hopper pan, add 75 ml batter
and tilt the pan slightly. Crack an egg into the pan taking care not to
break the yolk. Cover and cook over a low flame till egg is cooked. From "A
taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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