String Hoppers

"String Hoppers" has me by the string(s). I would certainly want this as one of dish in my "last meal".This is a very popular breakfast dish in South India and also in Srilanka. Its called as "Idiyappam" or "Sevai" where I hail from. Its easily digestible since its steamed and good for the very young, young and the old alike.People who are curious and eager to taste this will have to make it at home cause this is not something you will find in a restaurant menu. Well that seems to be the case where I live atleast. Making String hoppers is not rocket science but a bit strenuous.Still I am making this frequently cause MIL is around to help.
"String Hopper Flour" is nothing but steamed rice flour.To make it from scratch involves the following - Rice gets soaked for 4-5 hrs and then dried partially so they are moist but not dripping with water. Then they are ground to powder form after which they are steamed for god knows how long. Then they are sifted and stored in an air-tight container for about 6 months. **Phew**. Ready-made flour is easily available in Indian stores for which I have to thank my lucky stars.

Ingredients:

• 4 and 3/8th of a Cups(1.1 lbs/500g)  String Hopper Flour(I used "Anil" Brand)
• 1-3/4 to 2 Cups Hot Water
• 1/4 Tsp, Salt
• Oil for Greasing 

Tool:

• Idiyappam Press or Vermicelli Press (I used authentic wooden Idiyappam press that has 2 parts. Bottom part has a cavity to stuff the flour and the top part is a press that pushes down on the flour to make noodles)

Procedure:

• Add the flour and salt to a heat resistant pan.
• Add 1-3/4 cups of hot water to the flour and quickly mix it with the "wooden handle" of a wooden spoon until the dough gets lumpy.Hands cannot handle the heat at this point.
• Close the pan with a lid and let the dough rest for 2-3 minutes.
• Grease the palm with little oil and knead the dough to a smooth consistency.

• Take a lemon-sized dough and shape it into oblongs.(Lid the pan to keep the remaining dough moist. Its tough to make noodles with dry dough. You get the idea?)
• Grease the cavity of the mold with little oil and press the dough inside.

• Press the top part of the mold into the cavity and give gentle pressure.

• Start making noodles like the ones in the picture.

• Steam the noodle cakes for 10 minutes.

• Serve it with any side dish of choice - I usually have it with either Vegetable Kurma, Potato N Mint Kurma or Tomato Kurma

Yields ~30-35 Noodle Cakes

Enjoy!