Early this year, my husband and I were on vacation to Srilanka. I had heard that the country was beautiful with lovely vegetation, courteous people and beautiful sights. We were not disappointed as we saw all this and much more while enjoying a delicious cuisine.

My favorite was the breakfast that consisted of Hoppers, a bowl shaped rice and coconut milk crepes (Appa) which is served daily at all places as an iconic breakfast item. Hoppers come in many kinds both sweet and savoury and can be found at many street stalls. We sampled some at Pollunurawa, the medieval ruins. The String hoppers (Idiappa) are steamed rice noodles nests and a Sri Lankan breakfast favorite.

In Sri Lanka, idiyappam is most often served with kiri hodi (coconut gravy) or pol sambola (coconut sambol) for breakfast.

String Hoppers

Ingredients

2 cups rice flour , or finger millet flour (kurakkan or ragi flour)

½ cup warm water (or more)

1 teaspoon salt

Instructions

1.     Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).

2.     Add the flour and salt to a bowl or the bowl of a stand mixer.

3.     Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.

4.     Place the dough into a noodle press (sev sancha or string hopper press).

5.     Squeeze the dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.

6.     Place the mats into the steamer, over a wok on medium/high heat with boiling water.

7.     Steam until idiyappam is fully cooked, about 8 to 10 minutes.

8.     Serve hot with coconut milk gravy (kiri hodi) and coconut sambol (pol sambol).

Ingredients

·       3 cups coconut milk

·       2 red onions chopped

·       4 cloves garlic , chopped

·       2 green chillies cut into thin slices

·       1 sprig  curry leaves

·       1½ tablespoon fenugreek seeds

·       3 pandanus leaves (rampa), cut in half

·       1 stick cinnamon

·       1 tablespoon turmeric powder

·       4 tablespoons lime juice

·       4 tablespoons vegetable oil

Instructions

1.     Mix the turmeric powder with the coconut milk and set aside.

2.     In a wide bottomed pan, heat the oil, then add the fenugreek seeds, the cinnamon stick and the garlic.

3.     Stir well and add the curry leaves, green hot peppers, and pandanus leaf.

4.     Mix well and add the onion. Sauté on medium/high heat for 1 minute.

5.     Add the vegetables and mix well for 1 minute. Add the coconut milk and bring to a boil.

6.     Simmer for 5 minutes over low heat. Remove from heat and let cool slightly.

7.     Add salt and lime juice. Remove the cinnamon stick and the pandanus leaf.

8.     Serve hot with coconut sambol and string hoppers.

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