String Hoppers

Method

Mix rice flour, tapioca starch and salt in a large bowl. Gradually add coconut milk and water, stirring constantly to form a smooth, lump-free batter with a consistency similar to single cream. Heat oil in a large non-stick frying pan over medium heat. Fill a string hopper maker (murukku press) with the batter and press the noodle-like strands directly onto the hot pan, creating circular coils. Cook for 2-3 minutes until the base is set and golden, then carefully flip and cook the other side for another 2 minutes until lightly crisp. Transfer to a plate and repeat with remaining batter. Serve warm with curry, dhal or condensed milk and jaggery.