Sri Lanka

String Hoppers

Name: String Hoppers
Total time: 60 min
Yield: 4
Cuisine: Sri Lanka
Ingredients: 300 g Rice flour (roasted); approx. 300 ml Hot water; 1 pinch Salt; 200 ml Coconut milk (for dhal); 150 g Red lentils; to serve Pol sambol (coconut-chilli)

Sri Lankan rice-flour noodle nests (idiyappam)

String hoppers (idiyappam) are fine steamed rice-flour noodle nests, a breakfast and dinner staple in Sri Lanka and South India.

A rice-flour dough is pressed into delicate threads onto small mats and steamed - served with coconut dhal and sambol.

Servings4

Time60 min

LevelMedium

Ingredients

Rice flour (roasted)300 g
Hot waterapprox. 300 ml
Salt1 pinch
Coconut milk (for dhal)200 ml
Red lentils150 g
Pol sambol (coconut-chilli)to serve

★ = available authentic in the Asia Boutique

Preparation

Knead rice flour with hot water and salt into a soft dough.
Fill the dough into an idiyappam press.
Press into nests onto small mats.
Steam the nests 8-10 minutes.
Serve with coconut dhal and pol sambol.

Make it original

Rice flour and red lentils for string hoppers are in the Asia Boutique.

Discover ingredients