Sri Lankan String Hoppers (Idiyappam) Recipe

Ingredients:

• 2 cups of roasted rice flour (can be store-bought or homemade)
• 1 to 1 ½ cups hot water (adjust for dough consistency)
• 1/2 tsp salt
• String hopper press/mould and mats or a steamer with perforated trays

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the rice flour and salt.
   • Gradually add hot water while stirring continuously to form a soft dough. The dough should be smooth and not sticky. Adjust the water quantity as needed.
   • Knead the dough for a few minutes until it is soft and pliable.
2. Shape the String Hoppers:
   • Grease the string hopper press or mould with a little oil to prevent sticking.
   • Divide the dough into smaller portions and place one portion into the string hopper press.
   • Squeeze the press to form fine, noodle-like strands onto string hopper mats or perforated steaming trays. Shape them into small, round hoppers (like bird nests).
3. Steam the String Hoppers:
   • Arrange the mats or trays in a steamer. Make sure there’s enough space between each for even cooking.
   • Steam the string hoppers for about 5-7 minutes, or until they are fully cooked and firm to the touch.
   • Once cooked, remove them from the steamer and let them cool slightly before serving.
4. Serve:
   • Serve the string hoppers with dhal curry, coconut sambol, or any curry of your choice (vegetable, fish, or chicken curry).

Tips:

• For extra flavor, you can mix a little coconut milk into the dough.
• Homemade roasted rice flour gives a more authentic taste, but store-bought works fine.