Sri Lankan Food Forever

Ingredients 3 cups roasted rice flour –roasted (flour should be fine & free flowing without clumps). 2 – 3 cups boiling water Salt to taste If you are using the instant string hoppers flour carry out the instructions properly in it. Method Take dry bowl and add the flour and salt. Mix it well Slowly add the boiling water to rice flour until you can form a dough that does not stick to the bowl (if you want to get light fluffy string hoppers there should be the right consistency) Fill the string hopper mold with dough and squeeze it to the string hoppers watties to form lacy circles. Boil the water in steamer Pile the string hopper watties on top of each other and steam for 8 – 10minutes until it done  Repeat the process until you finish the dough Serve the String hoppers with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial or Meat curry. Tip  Apply oil lightly on the surface of string hoppers wattie resulting to remove them easily ...

Ingredient 8 cups rice flour 1 cup of coconut water 1 cup of  lukewarm water 200 ml coconut milk 2 tbsp sugar 2 tbsp oil Yeast mixture 4 tbsp yeast 2/8 cup of lukewarm water 1 tbsp sugar Method Mix the Ingredients of the yeast mixture and leave for 15 minutes until frothy. (Use a new packet of yeast) Get a deep clay pot (wet) and add the rice flour and the yeast mixture. Add the 1 cup of    lukewarm water and the coconut water to the mixture and mix it well Cover the clay pot with a wet cloth leave for about eight hours in a warm dry place (it should be double the size after 8hrs) Finally before preparation and the coconut milk and 2tbsp of sugar and stir well (the batter should be thinner than the pancake mixture) Add salt to taste Place the hopper pan in medium low heat (it can be used a non-stick hopper pan) Dip a small piece of cloth in oil and rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the hopper batt...