String Hoppers (Idiyappam)
Discover the delicate, soft texture of String Hoppers, a traditional South Indian and Sri Lankan dish made from rice flour. These light, lacy noodles are perfect for breakfast, dinner, or festive occasions, and pair beautifully with coconut sambal, curry, or sweetened coconut milk.
Ingredients
- 2 cups rice flour
- 1 1/4 cups water
- 1/4 teaspoon salt
- 1 teaspoon oil (optional, for pliability)
Instructions
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Prepare the Dough
Boil the water with salt in a saucepan. Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps. Cook for 2–3 minutes until the mixture forms a smooth, soft dough. Remove from heat and let it cool slightly. Knead the dough for a few minutes until pliable and smooth.
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Form the String Hoppers
Grease a string hopper press or sevai maker lightly with oil. Fill the press with the dough and press it onto small greased, flat steaming plates in a circular motion to form delicate, lacy nests.
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Steam the Hoppers
Place the plates in a steamer and steam for 8–10 minutes until the hoppers are cooked through. Remove carefully and let them cool slightly before serving.
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Serve
Serve the string hoppers warm with coconut sambal, vegetable or meat curry, or sweetened coconut milk.
Serving
String Hoppers are ideal for a light breakfast or dinner. Pair them with spicy curries for a savory experience or drizzle with sweetened coconut milk for a subtle, comforting treat.
