Ingredients:
For the String hoppers:
2 cups of roasted rice flour ( I mixed roasted red rice and white rice flour. Alternatively, you can also mix in steamed wheat flour)
4 cups of hot water ( I use hot boiling water)
a pinch of salt or to your taste
Note: Makes about 20 String Hoppers
For the 'Sothi' ( Coconut Milk Curry)
1 large tomato
3 small onions
2 green chillies (optional)
3 cloves of garlic (pestled to paste)
1 teaspoon of black pepper (pestled to paste with black pepper)
1/2 can of coconut milk
1/4 teaspoon of turmeric
1 cup of water
A sprig of curry leaves
pinch of salt or to taste
For the Coconut 'Sambal'
1 1/2 of grated coconut
2 dried chilli ( you can add 1 or 2 more if you like the sambal hotter)
2 small onions, peeled and sliced
a pinch of cummin seeds
a pinch of salt or to taste
half a lime ( For seasoning after grinding all the other ingredients)
2 tablespoon of cooking oil for frying the dried chilli
Method:
Add Rice flour into a bowl, mix in salt and add boiling water a little at a time and mix well until it forms into a dough that doesn't stick to the bowl.
Do remember- 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. Without the right consistency, it will also be hard to squeeze the fine strings through the mould.
Fill the string hopper mould with dough and squeeze the fine strings of flour on to the small trays to form lacy circles. Stack the tray on top of each other and steam until done which usually takes less than 10 minutes.
Note: To check whether the string hoppers are cooked or not, open the steamer and pat the string hopper with your fingers. If cooked, the string hopper should not stick to your fingers when you touch it. Warning: Do be careful of the steam, as this method can burn your hand.
For the 'Sothi':
Put all the ingredients (except the coconut milk and curry leaves) into a pot and cook for 5 minutes in a medium flame. Add the coconut milk and turn it off once it started to boil. Add curry leaves and cover.
I like a dash of lemon juice in my sothi, you can add it of you prefer a little more sourness in your sothi. Many prefer to add fried onion, cummin, mustard, and fennel seeds to boiled sothi but I prefer mine without it
For the Sambal:
Fry the dried chilli.
Add it together with other ingredients and grind in a pestle and mortar. Finally, add in salt and lemon juice.
Serve the string hopper with the sothi and sambal.
Comments
Post a Comment