STRING HOPPER RECIPE - SRI LANKAN BREAKFAST DELIGHT

A COMFORT FOOD ACROSS GENERATIONSString hoppers, or Idiyappam, are delicate steamed rice flour noodles formed into thin nests and typically served with coconut sambol, dhal curry, or spicy gravy. Light, healthy, and naturally gluten-free, they are a staple in Sri Lankan and South Indian breakfasts.

A GREAT BASE FOR CURRIES OR SAMBOLSPrep Time: 15 mins
Cook Time: 20 mins 
Servings : 04

INGREDIENTS:
1. FOR STRING HOPPERS (MAKES - 20 HOPPERS):
2 cups Roasted Red or White Rice Flour (idiyappam flour)
½ tsp Salt
1¾ to 2 cups Hot Water (not boiling)
1 tsp Coconut Oil or Sesame Oil (optional)

2. FOR STEAMING:
String hopper Mats or Banana Leaves
Idiyappam press/mould
Idli Steamer or Regular Steamer

INSTRUCTIONS:
1. Prepare the Dough:
In a large bowl, mix rice flour and salt.
Gradually add hot water, mixing with a spoon or hand (wear gloves if needed).
Knead into a smooth, soft, non-sticky dough.
Add a little oil for softness (optional).

2. Shape the String Hoppers:
Grease the string hopper press.
Fill it with dough and press thin noodles onto greased mats or banana leaves, forming small circular nests.

3. Steam:
Place mats in a steamer.
Steam for 8–10 minutes until cooked (they should not feel sticky to the touch).
Remove and let cool slightly.

SERVING ON BANANA LEAVES - TRADITIONAL STYLESERVING SUGGESTIONS:
Serve hot with:
Pol Sambol (Coconut Sambol)
Dhal Curry
Kiri Hodi (Coconut Milk Gravy)
Spicy Chicken or Fish Curry (optional for non-veg)

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IN CONCLUSION

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