String Hopper (Idiyappam) Breakfast Bowl

Ingredients

• 2 cups Rice Flour
• 1.5 cups Hot Water
• 1 teaspoon Salt
• 2 cups Coconut Milk
• 2 cups Chicken Curry (Gluten-Free)
• 2 tablespoons Lunu Miris (Sri Lankan Chili Paste)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour and the 1 teaspoon of Salt. Whisk them together thoroughly until evenly distributed.
2. 2Gradually pour the 1.5 cups of Hot Water, heated to approximately 175-185°F (80-85°C), into the flour mixture, mixing continuously with a sturdy spoon or spatula. Continue mixing until a soft, pliable dough forms, ensuring all the flour is incorporated.
3. 3Fill the base of a large steamer pot with water and bring it to a rolling boil over high heat, approximately 212°F (100°C). Arrange small woven mats or steamer trays inside the steamer basket, ensuring they are not overlapping.
4. 4Carefully load a portion of the prepared rice flour dough into a string hopper maker. Press the dough directly onto the prepared mats or steamer trays, forming delicate circular patterns of dough, each about 3-4 inches (7-10 cm) in diameter.
5. 5Place the mats or trays with the pressed dough into the hot steamer. Cover the steamer tightly and steam for 10-15 minutes, or until the string hoppers appear translucent and firm to the touch, indicating they are cooked through.
6. 6Carefully remove the cooked string hoppers from the steamer. Serve the string hoppers immediately in individual bowls, alongside the 2 cups of Coconut Milk, the 2 cups of Chicken Curry (Gluten-Free), and a dollop of the 2 tablespoons of Lunu Miris (Sri Lankan Chili Paste).

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