MY SRI LANKAIn Sri Lanka, string hoppers, known as "idiyappam" or "indikola" in Sinhala, are a popular traditional dish enjoyed throughout the country. They are made from rice flour dough pressed into thin strands and steamed to create delicate, noodle-like nests.
To prepare Sri Lankan string hoppers, rice flour is mixed with hot water and salt to form a soft dough. The dough is then placed into a special utensil called an "idli maker" or "string hopper press." This press has small holes in the bottom through which the dough is extruded onto small round molds or mats.
Once the molds or mats are filled with the dough, they are stacked and steamed until the string hoppers are cooked through and firm. The steaming process ensures that the string hoppers become light and fluffy.
Sri Lankan string hoppers are typically served for breakfast or dinner and are accompanied by a variety of curries, sambols, and condiments. Common accompaniments include coconut sambol, dhal curry, chicken curry, fish curry, or seeni sambol (spicy caramelized onions). They can also be enjoyed with sweet accompaniments like jaggery or coconut milk.
String hoppers are not only delicious but also versatile, making them a beloved dish in Sri Lankan cuisine. They provide a light and comforting meal that can be enjoyed with family and friends on special occasions or as an everyday treat.
