STRING HOPPERS UTENSILS & INGREDIENTS
- String Hopper mold (Instead of the traditional mold, the
Indian Murukku press can be used)
- String Hopper wattie (woven small circle trays -
available in Sri Lankan grocery stores)
- Roasted Rice flour (Ready made string hopper flour
(roasted rice flour) is available in almost any store
carrying Sri Lankan food products)
METHOD:
- In a dry bowl take two cups roasted rice flour (flour
should be fine & free flowing without clumps)
- add 1 tsp table salt, mix well.
- Let 4 cups of water boil vigorously.
- Gradually add the boiling water to rice flour until you
can form a dough that does not stick to the bowl (It is
important that you get the right consistency of the
dough, to get the right texture of the string hoppers -
light, fluffy & dry to the touch. Also without the
right consistency, it will be hard to squeeze the fine
strings through the mold.)
- Fill the mold with dough and squeeze the fine strings of
flour on to the watties to form lacy circles.
- Pile the watties on top of each other and steam until
done.
With one cup of rice flour you can make 6-7 small string
hoppers (4 inches in diameter). It is advisable to make the dough
in small quantities (2-3 cups of rice flour) at a time. String
hoppers are delicious with Kirri Hodi, Lunu Miris or Seeni
Sambol, Malu Ambulthial or Meat curry.
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