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Idhi appa (indhi appa) - string hoppers (noodle type bread)
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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