String Hoppers Recipe
Ingredients
| Raw rice | 50 Gram | |
| Salt | 10 Gram | |
| Water | 100 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
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.
Chef
