String Hoppers
Thin rice noodles pressed into round shapes and steamed, usually served with coconut sambol and dhal curry.
NUTRITION
Calories: 240kcal | Carbohydrates: 47.5g | Protein: 4.6g | Fat: 3g
Amount of servings servings
Ingredients
- 250 g rice flour (red or white)
- 1/2 tsp salt
- 250-300 ml bolied water
- Coconut oil or neutral oil for greasing
Instructions
- In a large bowl, mix the rice flour and salt.
- Gradually pour in the hot water while stirring with a wooden spoon or spatula until a dough forms.
- Let it cool slightly, then knead by hand for 2–3 minutes until soft, smooth, and pliable.
- Grease a string hopper press (idiyappam maker) with a little oil. Fill it with the dough.
- Press the dough onto lightly oiled idli trays or banana leaves in thin, circular lace-like patterns.
- Steam the string hoppers in a steamer or large pot with a steaming rack for 6–8 minutes, or until they are cooked and slightly firm to the touch.
- Remove from heat and let cool slightly before serving.
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