Dairy-Free String Hopper Breakfast with Coconut Sambol
A traditional Sri Lankan breakfast adapted for dairy and nut allergies. String hoppers (rice noodles) are served with a flavorful coconut sambol.
Ingredients
- 8 servings String Hoppers (Idiyappam)
- 2 cups Grated Coconut
- 1/2 cup Red Onion
- 4 each Dried Red Chilies
- 2 tablespoons Lime Juice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the 8 servings String Hoppers (Idiyappam) by steaming them until they are cooked through, which should take about 10-15 minutes. They should feel firm to the touch.
- 2While the string hoppers are steaming, prepare the coconut sambol. In a medium bowl, combine the 2 cups Grated Coconut, the 1/2 cup finely chopped Red Onion, and the 4 Dried Red Chilies that have been crushed into small pieces.
- 3Add the 2 tablespoons Lime Juice, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper to the coconut mixture.
- 4Mix all the ingredients for the sambol together thoroughly with a spoon until everything is well combined.
- 5Serve the 8 servings String Hoppers immediately, placing a generous portion of the prepared coconut sambol alongside them.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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