Idiyappam/ Idiyappa/ Stringhoppers with Kilanghu sodhi/ Ala hodhi is a food that is part of all the different cuisines of Sri Lanka. Everyone around the country either regularly or occasionally makes or buys stringhoppers. It is generally consumed for dinner or breakfast. While my mother has reduced making it as it is easier to buy them, she occasionally makes it when anyone at home is sick. It is considered lighter on the stomach and easily digestible.
Idiyappam/ Idiyappa/ Stringhoppers
Cooking time: 20 mins
Makes 10 – 12 stringhoppers
- Roasted rice flour – ½ cup
- Steamed wheat flour – ½ cup
- Salt, to taste
- Water, as required
- Boil around 1½ cups of water and then cool it slightly for a couple of minutes so that it is still hot but not boiling hot.
- Mix the roasted rice flour, steamed wheat flour and some salt and add the hot water slowly, continuing to stir. The water needs to be carefully added so that there is not too much or too little but just enough to make it all come together as a dough and not stick to fingers when tested.
- Fill the stringhopper mould/ ural with some of the dough mix and squeeze out the string hoppers onto the stringhopper trays. There are stringhopper machines now that simplify this process.
- Place 5 or 6 trays, at a time, in the steamer and cook the stringhoppers for 5 mins.
- Serve stringhoppers with sodhi and any other curry.
Kilanghu Sodhi/ Ala Hodhi
Cooking time: 15 mins
- Potato – 1
- Chilli – 1
- Onion – ¼
- Curry leaves – 1 sprig
- Coconut milk – 1 cup
- Turmeric powder – ½ tsp
- Pepper – ½ tsp
- Salt, to taste
- Chop up the potato, chilli, onion and curry leaves and cook them in a pan with some water.
- Once the potato is cooked, add the coconut milk, turmeric, pepper and some salt, to taste.
- Bring the ‘sodhi’ to boil two or three times before removing from heat.
- Serve with the stringhoppers.
Recipe source: Raji Thillainathan.