Sri Lankan String Hoppers

Instructions

1. In a large bowl, mix rice flour and salt together.
2. Gradually add warm water while mixing with your hands until you get a soft, pliable dough. The dough should not be sticky.
3. Knead the dough for about 5 minutes until smooth and elastic. Cover and let it rest for 15 minutes.
4. While the dough is resting, prepare your string hopper maker or idiyappam press.
5. Lightly grease the string hopper plates with oil to prevent sticking.
6. Take a small portion of the dough and place it in the string hopper press.
7. Press the dough onto the plates in a circular motion, starting from the center and moving outward to form neat nests.
8. Place the filled plates in a steamer and steam for 8-10 minutes until the string hoppers are cooked through.
9. Remove from the steamer and let them cool slightly before removing from the plates.
10. For the coconut sambol, mix all ingredients together in a bowl and adjust seasoning to taste.
11. For the curry, heat oil in a pan and add mustard seeds. When they splutter, add onions, garlic, and curry leaves.
12. Sauté until onions are golden brown, then add turmeric, chili powder, and salt.
13. Add cooked dhal and potatoes along with coconut milk. Simmer for 5-7 minutes.
14. Serve hot string hoppers with coconut sambol and curry of your choice.