String Hoppers (Idiyappam)

Name: String Hoppers (Idiyappam)
Total time: 45 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 400 g Roasted rice flour; 500 ml Boiling water; 1 tsp Salt; 1 tbsp Oil, for the press

Rice dough pressed through a fine press into flat nests of noodles and steamed — light, plain and built to soak up dal and sambol.

来源

食谱提供 Sri Lankan home kitchens · 🏺 传统 · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.

Sri Lankan & South Indian · steamed staple — An ownerless traditional dish, so no cook is credited. The cited article's canonical title is Idiyappam, the same dish Sri Lanka calls string hoppers or indiappa; it is shared with South India and the note says so. It confirms the pressed rice-flour strands and the steaming. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Hungry Lankan The Everyday Cooking Island Foodies

⏱ 45 分钟🍽 4 人份🔥 230 大卡🇱🇰 斯里兰卡

清真纯素素食无麸质无乳制品无坚果

食材

人份

🛒 购买食材

已排除盐、水等常备品，只列出需要专门去买的。

★ 表示食谱注明难以购得或无法替代的食材。

步骤

Mix the salt into the flour, then pour in the boiling water a little at a time, stirring with a spoon.
When cool enough to handle, knead to a soft, smooth dough that holds together without cracking.
💡 Too dry and it breaks into short bits in the press; too wet and the nests collapse. Aim for soft playdough.
Oil the string-hopper press, load it and squeeze spirals onto small steamer mats, one nest per mat.
Stack the mats in a steamer and steam 6–8 minutes, until the nests turn from chalky white to translucent.
Lift off and serve warm with parippu, pol sambol and a coconut-milk gravy (kiri hodi).

💡 小贴士

No press? Push the dough through a potato ricer with fine holes. Not traditional, but it works.
They dry out fast. Keep the finished nests covered with a damp cloth until everyone sits down.
Sri Lankans count them per person — six to ten each, with two or three curries.