sri-lankan

String Hoppers with Kiri Hodi and Onion Sambol

Name: String Hoppers with Kiri Hodi and Onion Sambol
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 85 g rice flour; 155 g coconut milk; 62 g water; 54 g red onion, thinly sliced; 12 g lime juice; 2 g curry leaves; 8 g green chile, slit; 0.78 g turmeric powder; 0.78 g chili flakes; 2 g salt

This simmered dish pairs red onion, thinly sliced with rice flour, coconut milk and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Dinner

Medium

Balanced Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

13 g Protein

77 g Carbohydrates

34 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g rice flour 309 kcal
155g coconut milk 305 kcal
62g water 0 kcal
54g red onion, thinly sliced 22 kcal
12g lime juice 4 kcal
2g curry leaves 1 kcal
8g green chile, slit 3 kcal
1g turmeric powder 2 kcal
1g chili flakes 2 kcal
2g salt 0 kcal

Cooking instructions

rice flourwatersalt
Soak the rice flour with hot water and a pinch of salt, then mix into a soft dough; rest 10 minutes.
Load the dough into a string hopper press and press into small nests on lightly oiled steamer trays.
Steam the string hoppers 3-4 minutes until set; keep covered to prevent drying.
coconut milkwaterlime juicecurry leavesgreen chileturmeric powdersalt
For kiri hodi, simmer coconut milk with water, turmeric, curry leaves, and green chile for 6-8 minutes; season with salt and finish with lime juice.
red onionlime juicechili flakessalt
For onion sambol, mix sliced red onion with lime juice, chili flakes, salt, and black pepper; squeeze and toss until slightly softened.
red onion
Serve string hoppers with hot kiri hodi and a mound of onion sambol.