How to Eat a Hopper, and Other Curious Starches From Sri Lanka
This week, Counter Culture traipses in to Banana Leaf, a newish Sri Lankan restaurant in the part of Manhattan that used to be known as the Fur District (think of how much better that sounds than the Meatpacking District).
There we discovered a plethora of strange starches to accompany the dark-colored curries. It was sometimes a challenge figuring out how to eat them, as was the case with string hoppers, made with the same batter as the regular hoppers, but turned into flat nests of noodles instead, which arrived stacked up.
But what do you do with them? You can pour the curry over, or grab a wad with your right hand and dip them in the curry, but trying to actually deposit them in the curry results in a big mess.
Of course, the hoppers themselves constitute a challenge, too. Your first impulse may be to pour the curry right into the bowl -- which causes the bowl to dissolve. Better to treat them, not as bowls, but as any other flatbread: Break off a piece and dip it in the curry.