String hoppers are a traditional Indian and Sri Lankan food consisting of rice flour paste pressed into a thin noodle form and then steamed. It can also made from Ragi four (finger millet flour). Ready made ones available in shops tend to be a lot bigger than home made ones. Because of its versatility, String hoppers (or Idiyappam or Putu Mayam) can be eaten with any curry resulting in a simple satisfying meal.
It is mostly served as a main course for breakfast or dinner together with a curry and coconut chutney. String hoppers can also be stir fried with egg to make it a one pot simple dish. This is a staple in my family and a hit with my girls too.
Ingredients (Serves 2)
2 tbsp canola oil
5 -6 pieces of String hoppers
1/3 cup skim milk
1 onion finely chopped
1 tsp ginger garlic paste
3/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1 tomato chopped
2 eggs, beaten with a pinch of salt
A few sprigs of coriander leaves, chopped and extra for garnishing
Break the string hoppers into bite sized pieces and sprinkle a little skim milk over to soften them. This is not required if your string hoppers have just been steamed and are already quite soft. Set aside.
Heat the oil in a medium sized pot and fry the chopped onion.
After 2-3 mins on medium heat, add in the ginger garlic paste. Let it fry well.
Then add in all the spice powders and salt. The ready made string hoppers would have salt added so watch out for the salt.
Then add in the tomato and coriander leaves.
Push the mixture to a side of the pot and scramble the beaten eggs.
Then give everything a good stir and serve immediately, garnished with coriander leaves.