String hoppers are a famous Sri Lankan food,and good as a breakfast or dinner.
If we know how to make it correctly,and if we use the correct amount of water to make the dough,it is really easy to make.
Remember,dont use just boiled water.Keep it few minutes until the steam go away.
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| Indi Appa/ String Hoppers |
Ingredients
2 cups rice flour (make about 25 string hoppers) or some instant flour for String hoppers)
salt to taste
boiling water (but after the steam go out)
Method
Roast the flour well and sieve it into a bowl. Add a little salt to flour.
(or use some instant flour which you can by from a stall)
Then slowly add enough boiling water (but after the steam go out) to make a soft but not sticky dough.
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| Dough for Indi Appa |
Fill string-hopper mould with dough and squeeze on to string-hopper mats.
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| Making Indi Appa |
Then steam until it cooks well. (About 5-7 minutes).
Remove from mats. Continue this with mats until mixture is used up.
String-hoppers are great with pol sambol (coconut chutney)and a curry.
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| String hoppers |
2 comments
Please let me know what kind of flour should be used/
Fine rice flour or steamed flour? thanks
It is not steamed rice flour.Also not finest rice flour which we use for Appa/Appam.Use fine rice flour which has a slight sandy texture.
If you use rice flour,just roast it slightly before using.Make sure not to make it brown.
But if you use instant string hopper flour,please refer the package instructions.Normally I use those packets & no need to roast the flour before cooking….
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