Red String Hoppers

Ingredients(for Approximately 10-12 string hoppers per serving)

• 2 cups Red rice flour (rathu haal pithi) (freshly ground preferred)
• 1 to 1.25 cups Boiling water (as needed for dough)
• 1/2 teaspoon Salt (to taste)
• 1 teaspoon Coconut oil (for greasing mats) - optional
• 2 tablespoons Grated coconut (optional, for serving) - optional
• as desired Pol sambol or kiri hodi (for serving (optional)) - optional
• 6-8 String hopper mats (woven or plastic mats)
• 1 String hopper press (also called 'seviyan press')
• 1 Steamer or idli pot (for steaming)

Instructions

1. 1

   Place the red rice flour in a large mixing bowl. Sprinkle in the salt and mix well.

   2 minutes

   Sifting the flour ensures a smoother dough and lighter string hoppers.

2. 2

   Gradually pour boiling water into the flour, mixing with a wooden spoon. Stir until the mixture forms a soft, non-sticky dough.

   5 minutes

   Add water slowly to avoid a sticky dough; the texture should be pliable but not wet.

3. 3

   Once cool enough to handle, knead the dough for 2-3 minutes until smooth. Cover and let rest for 5 minutes.

   5 minutes

   Resting helps the dough hydrate evenly, making it easier to press.

4. 4

   Lightly grease string hopper mats with coconut oil to prevent sticking.

   2 minutes

   Use minimal oil for a healthier version, or skip if using non-stick mats.