''A popular main course in Sri Lanka and served for breakfast or dinner with curry dishes or sambals''
Ingredients: (Serve 6)
500g rice flour
salt to taste
Roast the flour well and sieve it into a bowl. Add salt and enough boiling water to make soft but not sticky consistency.
Fill String hopper mould with dough.
Squeeze on to very lightly greased string hopper mats or watties.
Steam until breads of water begin to drop from sides of string hopper cover.
Remove from mats.
Continue until mixture is used.
Serve with curries or coconut sambol.
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