|Raw rice||50 Gram|
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.