The oldest memory I have about String hoppers is this conversation I had with my grandmother. I was sitting in her kitchen and she served me string hoppers for dinner. I remember asking her whether she made this food out of noodles. Oh well, I was simply being a curious kid. She first smiled and described something to me, but my memory isn’t that good to remember what she said. Anyways, now that I am grown, I actually know how to prepare this dish at home for my family.
“Indiappa” is one of the most common meals in Sri Lanka. Normally, it is served with authentic coconut sambal and another curry with lot of gravy like dhal or chicken curry. This dish mainly served for breakfast, but some people like to have it for dinner. Many may think that string hoppers are time consuming and difficult to prepare, but believe me it is not that hard. After all, if you live abroad, may be it is your only choice to prepare this healthy dish at home. However, you need to have necessary equipment. I bought my string hopper presser and the steaming plates from Arpico during my last visit to Sri Lanka.
- 3 cups of roasted rice flour (red or white)
- Hot water as needed
- Salt to taste
To start, you have two options to add salt to the mixture. You can either add the salt to the flour or you can add the salt to the first cup of hot water. In a mixing bowl, combine salted water with roasted rice flour using a rear end of a long spoon.
The consistency should be smooth, but not sticky. If I give you an example for the consistency, it should be smoother than “kids clay dough”.
Also, you can use an electric mixture to make this mixture with a bread dough hook.
Once the mixture is well prepared, add some in to a string hopper presser ( indiappa wangediya) and press the mixture on to a string hopper steaming plate. Continue it on separate steaming plates.
Once the water of the steamer starts to boil, you can start steaming the string hoppers for about two to three minutes. Serve it with traditional Sri Lankan coconut sambal and a curry.