Although it takes a little more time to make my Grandmother loves to eat Indiappa(string hoppers). As you see Its like a woven matts yet edible and so tasty. and are made with a rice flour dough that is steamed to perfection on natural kane mats (which are also woven).
Sri Lankans prefer to have 'Indiappa' usually for breakfast along with thin curries & sambols, and today I have made Indiappa with a thin tomato curry because this is a combination that my brother always loved to have. In addition, I have made one of my personal favourites, the "thibbatu mallum" (turkey berry & coconut stir-fry) which is often called a 'sambol' but is in fact a replacement to a sambol. I also added some fried sprats and curry leaves to give it a boost in taste & aroma, which also makes the dish more appetizing & aesthetically pleasing.
I have a personal tradition of having glass of fruit juice every day and I'm making mandarin and watermelon juice along with everything else as I came across the mandarin tree in my yard with so many ripe & beautiful mandarins yesterday.
Personally, I think the meal turned out to be simply delicious
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