String hoppers

Step 1: Mix 9 oz roasted rice flour (white or red) and ½ tsp salt in a heatproof bowl. Pour in 1 ¼ cups boiling water a little at a time, stirring with a wooden spoon, until it comes together as a soft, smooth dough that doesn't stick to your fingers once cool enough to touch. You may not need it all.

Step 2: Knead briefly while still warm, about 1 minute, then keep covered with a damp cloth so it doesn't dry out.

Step 3: Rub string hopper mats (or a steamer basket lined with oiled baking paper rounds) with 1 tsp coconut oil. Fill a string hopper press (idiyappam maker) with dough and press it out in a circular motion onto each mat to make a thin, lacy nest about 10 cm across.

Step 4: Steam the nests over boiling water, covered, for 6–8 minutes, until they look opaque and feel springy rather than sticky. Repeat with the rest of the dough.

Step 5: Meanwhile, make the kiri hodi: heat 1 tbsp coconut oil in a saucepan over a medium heat, add ½ tsp fenugreek seeds and 1 cinnamon stick for 20 seconds, then 4 shallots, 2 green chillies, 1 garlic clove and 10 fresh curry leaves and fry for 3 minutes until soft.

Step 6: Add ½ tsp ground turmeric, ¾ cup water, 1 ¾ cups coconut milk and ¾ tsp salt. Bring just to a simmer over a medium-low heat, stirring often, and cook for 6–8 minutes, until it is a thin, bright yellow gravy. Don't let it boil hard.

Step 7: Take off the heat and stir in 1 tbsp lime juice. Pile the string hoppers on plates and spoon the warm kiri hodi over or alongside, with pol sambol.