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Ragi string hoppers (kurakkan idiyappam): recipe illustration
Pasta & rice

Ragi string hoppers (kurakkan idiyappam)

String hoppers are fine rice noodles pressed into nests, here made with kurakkan flour. Light and delicate, they are traditionally eaten at breakfast with curry and sambal.

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Ingredients

Ingredients

On the side

Nutrition facts

183 kcal per serving

Protein
6.8 g
Carbohydrates
33.8 g
of which sugars
0.8 g
Fat
1.6 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the kurakkan flour and salt in a bowl.
  2. Pour in the boiling water little by little, stirring with a spatula to get a soft dough.
  3. Knead for 3 to 4 minutes until smooth and no longer sticky to your fingers.
  4. Lightly grease the cylinder of a spaghetti press or an idiyappam mould.
  5. Fill the press with the dough, then press directly onto oiled rounds of baking paper.
  6. Arrange the nests in a steamer and cook for 10 to 12 minutes until firm and translucent.
  7. Unmould gently and serve warm.

Variations and tips

Without a press. Roll the dough into small logs and stretch them by hand into fine strands, then steam them.

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Original Ecomely recipe.