Sri Lankan
String Hoppers
“Delicate nests of steamed rice flour, perfect for soaking up the fiery pol sambol.”
Medium1 hour
Where it comes from
String hoppers, known locally as 'idiyappam', are a staple in Sri Lankan breakfast tables, especially in Tamil households across the island.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Mix rice flour with salt.
- 2
Gradually add hot water to form a smooth dough.
- 3
Press dough through a string hopper press onto small circular mats.
- 4
Steam the mats until the noodles are cooked.
- 5
Serve with freshly grated coconut and pol sambol.
