tring hoppers (idiyappam) are steamed rice noodles, and a very popular breakfast dish in Sri Lanka. They are made from a hot water dough of rice (or wheat) flour pressed out in circlets from a string hopper mould (either aluminium or wooden) onto little wicker mats, then steamed*. My Mum always made them with rice flour, and served them with curry or made a biriyani from the leftovers. We normally make string hopper buriyani for special occasions – my version contains chicken but you can omit this if you want a pure vegetarian dish.

*String hopper moulds and mats are available from Sri Lankan grocers.

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