String Hoppers Kottu

A popular Sri Lankan fast food, string hoppers, also known as idiyappam in India, are chopped and tossed with vegetables in a pungent curry sauce.

Recipe by Damesh Niroshan, executive chef at Serendib.

*Featured in Crave’s Issue 88, October 2017

20 minutes; 10 minutes

(Serves 2)

1/2 cup roasted rice flour
1/2 cup steamed wheat flour
Salt, to taste

1/4 cup carrot, chopped
1/4 cup white cabbage, chopped
1/2 tsp ginger, chopped
1/2 tsp garlic, crushed
1 tbsp onion, sliced
1 tsp chillies, crushed
Salt to taste
2 tbsp oil
2 large eggs
Turmeric, to taste
1/2 cup curry sauce


1. Prepare the noodle dough

  • Boil 1 1/2 cups of water and allow to cool for a few minutes. In a bowl, mix the roasted rice flour, steamed wheat flour, salt and add the hot water slowly, stirring continuously. Add enough water to form a dough that does not stick to the fingers.

2. Steam the stringhoppers

  • Fill the stringhopper mould with dough and squeeze the noodles out onto a tray. Steam for five minutes.

3. Make the kottu

  • Heat 1 tbsp oil on an iron plate and lightly fry the chopped ginger and crushed garlic. Add the chopped onion, cabbage and carrots, crushed chilli and turmeric, and fry for a few minutes until cooked. Crack the eggs over the top and fry until eggs are half cooked.

4. Serve stringhoppers

  • Chop the stringhoppers and add to the kottu with your choice of curry and season with salt to taste. Mix well before removing from heat. Serve warm.

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