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Rice dough pressed into thin strands and steamed in little nests — a Sri Lankan breakfast staple.
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Idiyappam, known in English as string hoppers, is a traditional dish of rice flour dough pressed through a special press into fine strands, coiled into nests, and steamed. Light and fluffy, they're eaten all over Sri Lanka for breakfast with coconut sambol and vegetable curry.
Mix rice flour with salt and gradually add boiling water to make a dough as soft as an earlobe.
Put the dough in a string hopper press (or piping bag).
Press thin strands in spirals onto steamer mats.
Steam over high heat for 8–10 minutes.
Let cool slightly and serve with curry or sambol.