Stringhopper pilaf

30 minutes


Stringhopper pilaf Recipe
Club Noor

by Dinusha Jayatillake

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25 small ready cooked string hoppers (you can substitute boiled rice noodles for string hoppers)

5 tbsp  Noor Oil

2 large red onions, finely sliced

1 large carrot, grated

1 large leek, white part finely sliced, green tops julienned

3 fresh  green chillies, seeded and finely sliced

10 curry leaves

1 large piece of pandan leaf (optional)


2 cardamom pods, bruised

1 tsp ground turmeric

5 boiled eggs

¼ cup each cashews and raisins, fried in Noor margarine until golden brown



String hoppers are like little lacy pancakes made out of rice flour. It is a common dish eaten for breakfast in Sri Lanka and South India (especially in Kerala). However, this pilaf, which is like a ‘string hopper version’ of a biryani, can be served for lunch or dinner.

Steps Involved:

Break the string hoppers into small pieces and keep aside. Heat Noor Oil in a large saucepan and fry the onion, green chillies, pandan leaf and curry leaves until the onion turns golden. Add the cardamom pods cloves and turmeric and stir well. Next add the grated carrot and shredded leek and fry gently till for 2-3 minutes. Add the string hoppers, season well with salt and toss everything together until well mixed.


Spoon onto a large serving dish and garnish with halved boiled eggs and fried cashews and raisins. Serve with a spicy chicken or meat curry.

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