Sri Lankan String Hoppers Recipe (Idiyappam)

 

Ingredients:

• Rice flour (string hopper flour) - 2 cups
• Water - 1½ cups (boiled)
• Salt - 1 tsp
• Coconut oil or vegetable oil - 1 tsp (optional, for kneading)

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Special Equipment:

• String hopper press (Seeni Marawa)
• String hopper mats or steaming trays

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Instructions:

1. Prepare the dough:

   • Sift the rice flour into a large bowl to remove any lumps.
   • Add salt and mix well.
   • Gradually pour boiling water into the rice flour, mixing continuously with a spoon.
   • When the mixture cools enough to handle, knead it into a smooth, non-sticky dough. Add a little oil if necessary to make the dough easier to work with.

2. Load the dough into the string hopper press:

   • Grease the string hopper press lightly with oil.
   • Fill it with a portion of the dough.

3. Press the string hoppers:

   • Place a string hopper mat or steaming tray on a flat surface.
   • Press the dough through the string hopper press in a circular motion, forming thin, noodle-like layers on the mat. Repeat until all the dough is used.

4. Steam the string hoppers:

   • Arrange the mats or trays in a steamer, ensuring they don’t touch each other.
   • Steam for about 8–10 minutes or until the string hoppers are cooked and firm.

5. Serve:

   • Remove the string hoppers from the mats and transfer them to a serving plate. Serve warm with your choice of curry, coconut sambol, or lunu miris.

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Serving Suggestions:

• Curry: Pair with dhal curry, chicken curry, or fish curry for a flavorful meal.
• Sambol: Serve with coconut sambol or lunu sambol for a spicy kick.
• Kiri Hodi (Coconut Milk Gravy): A creamy coconut milk gravy is a classic accompaniment to string hoppers.

Enjoy your soft and delicious Sri Lankan string hoppers! 🌴🥥