SRI LANKAN STRING HOPPERS RECIPE FOR HEALTHY BREAKFAST
String hoppers or Idiyappam repeat small noodle settles that are utilized in primary suppers preferably for breakfast and supper. The string container press and mats are generally accessible in Sri Lanka and currently considerably different nations as well. Roasted Rice Flour (red or white) blended in with warm water and salt makes the ideal feast with finger licking sambals and curries. Varieties of string container Pilaf are likewise accessible here while you can add a little food shading to your white string container blend to make it a vivid issue.
The method involved with making a string container is a piece exhausting yet the stand by is consistently worth the effort.
Ingredients
2 cups rice flour or finger millet flour. (Kurakkan or ragi flour)
½ cup warm water
1 teaspoon Salt
Method
Toast the flour in a container on low hotness for 6 to 8 minutes while mixing routinely. (discretionary)
Add the flour and salt to a bowl or the bowl of a stand blender.
Begin adding water gradually and work into a delicate mixture.
Add water or change with more flour if important. The mixture ought to confine from the sides of the bowl and not be tacky.
Place the mixture into a string container press.
Compress the mixture onto string container mats (or straightforwardly onto a bamboo liner fixed with banana leaves) in a roundabout movement.
Place the mats in a liner, over a wok or liner on medium fire with bubbling water.
Steam until the string hoppers are completely cooked. (around 8 to 10 minutes)
Serve hot with Coconut Milk gravy (kiri hodi), Coconut Sambal (pol sambal) or even a spicy Chicken or Fish curry of your decision.
