TRING 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 red or white 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. Stack 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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