String Hoppers Recipe

Summary

Health IndexAverageCuisine
CourseDish

Ingredients

 Raw rice50 Gram
 Salt10 Gram
 Water100 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 180 Calories from Fat 2

% Daily Value*

Total Fat 0.29 g0.45%

Saturated Fat 0.08 g0.39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3876.3 mg161.5%

Total Carbohydrates 40 g13.2%

Dietary Fiber 0 g

Sugars 0 g

Protein 3 g6.6%

Vitamin A Vitamin C

Calcium 0.7% Iron 2.4%

*Based on a 2000 Calorie diet

Directions

Wash the rice and dry well.
Powder the rice.
Cook the rice flour with 100 ml water till it becomes a soft mass.
Add salt Make small balls of this dough and squeeze through a string hopper press (similar to the jalebi sev press, use the disc with finest holes) using a circular motion to form a flat, lacy palm sized round.
Press them directly onto a muslin cloth or even a thali leaving sufficient space between each.
(In Sri Lanka, they have special slightly elevated, saucer-sized cane or plastic moulds for steaming string hoppers.) Steam them in a double boiler for 3-4 minutes.
Serve hot with pol sambol or black mutton curry.
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