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String Hoppers

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Ingredients
  Raw rice 50 Gram
  Salt 10 Gram
  Water 100 Milliliter
Directions

Wash the rice and dry well.
Powder the rice.
Cook the rice flour with 100 ml water till it becomes a soft mass.
Add salt Make small balls of this dough and squeeze through a string hopper press (similar to the jalebi sev press, use the disc with finest holes) using a circular motion to form a flat, lacy palm sized round.
Press them directly onto a muslin cloth or even a thali leaving sufficient space between each.
(In Sri Lanka, they have special slightly elevated, saucer-sized cane or plastic moulds for steaming string hoppers.) Steam them in a double boiler for 3-4 minutes.
Serve hot with pol sambol or black mutton curry.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Rice

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