#string hoppers

Making string hoppers / putu mayam

This is a blog post on making string hoppers / putu mayam from scratch at home. It is basically steamed rice noodles. It’s origins from Sri Lanka over the years with people migration now it’s sold as street food in South Asia notably in Malaysia and Singapore. In Malaysia, it’s called Putu mayam.

It is normally served with some curry dish/ dishes or as a sweet snack with some sugared desiccated…

Idiyappam / String hoppers

Tamarind string hoppers

Servings: 4-5

Time: 60mins

Difficulty: medium

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Ingredients:-

String hoppers:-

Idly rice 1 ½  cup Salt to taste Water to grind

Dal string hoppers:-

Tamarind lemon size Oil 2 tbsp Mustard seeds ¼ th tsp Urad dal 1 tsp Chana dal 1 tsp Curry leaves 1 sprig Dry red chilies 2-3 Turmeric powder ¼ th tsp Grated coconut 4 tbsp Jaggery small piece Salt to taste

procedure:-

Soak the idli rice over night, next day drain the excess water from the rice and add it into the grinder. Add sufficient water and grind it into dosa batter consistency. Add salt to the batter and pour the batter into the greased idli molds and steam it for 10 minutes. Demold the idly’s into a bowl and make idly’s with rest of the batter. Into the string hopper presser, add 2-3 idly at a time and press it and keep it aside. Plain string hoppers are ready, you can make lots of varieties using this.

To make Tamarind string hoppers, soak the Tamarind and set it aside. Place a pan on medium heat and add oil, once the oil is hot enough add the mustard seeds, wait till it pops. Now add the urad dal, chana dal, curry leaves, dry red chilies. Once it fried well add tamarind extract and jaggery. Mix well and cook till it becomes a thick paste. Place the plain string hopper in a large plate add the prepared tamarind mixer and mix it gently. Garnish it with grated coconut. Adjust the salt and serve it with coconut chutney / pickle.

Pictorial:-

Dal string hoppers

Servings: 4-5

Time: 60mins

Difficulty: medium

Print

Ingredients:-

String hoppers:-

Idly rice 1 ½  cup Salt to taste Water to grind

Dal string hoppers:-

Toor dal ¼ th cup Oil 2 tbsp Mustard seeds ¼ th tsp Urad dal 1 tsp Chana dal 1 tsp Curry leaves 1 sprig green chilies 2-3 Turmeric powder ¼ th tsp Grated coconut 4 tbsp Salt to taste

  procedure:-

Soak the idli rice over night, next day drain the excess water from the rice and add it into the grinder. Add sufficient water and grind it into dosa batter consistency. Add salt to the batter and pour the batter into the greased idli molds and steam it for 10 minutes. Demold the idly’s into a bowl and make idly’s with rest of the batter. Now add 2-3 idly at a time and add it into the string hopper presser and press it and keep it aside. Plain string hoppers are ready, you can make lots of varieties using this.

To make dal string hoppers, cook the Toor dal with a pinch of turmeric and set it aside. Place a pan on medium heat and add oil, once the oil is hot enough add the mustard seeds, wait till it pops. Now add the urad dal, chana dal, curry leaves, slit green chilies and cooked dal. Mix well and add grated coconut and salt. Let it cook for 2 minutes and switch off the flame. If the mixture is too watery cook it little longer. Place the plain string hopper in a large plate add the prepared dal mixer and mix it gently. Garnish it with coriander leaves. Adjust the salt and serve it with coconut chutney / pickle.

Pictorial:-

Idi aappa (idi appa, idiyappam, string hoppers), a traditional food in Southern India and Sri Lanka. They're disks of steamed noodles made of rice flour. The noodles can be made with both red or white rice flour, or in a 1:1 ratio of rice flour and wheat flour or kurakkan flour. It is eaten with a lot of different curries, sambols and a kiri hodi (which is a kind of gravy made of coconut milk and spices).

It is my favourite food. But it is an absolute bitch to make as it takes forever and you need to make many dishes to eat with it. In Sri Lanka it is a popular breakfast dish.

For a recipe, see here. Though that recipe uses roasted rice flour, I personally prefer using unroasted rice flour, because I find the taste of roasted flour too overpowering.