Delicate steamed nests of pressed rice flour noodles, a soft, mild accompaniment to spicy curries and sambols.
Sri Lankan String Hoppers is a real, traditional Sri Lankan dish, known as Steamed Rice Noodle Nests. Delicate steamed nests of pressed rice flour noodles, a soft, mild accompaniment to spicy curries and sambols.\n\nString hoppers, known locally as idiyappam in related South Indian traditions and indi appa in Sri Lanka, are made by pressing a rice flour dough through a special press directly into woven mats or molds before steaming, a technique requiring specialized equipment passed down through generations.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 6
Mix rice flour and salt, then gradually stir in boiling water, mixing quickly with a spoon until a soft, slightly sticky dough forms.
Once cool enough to handle, knead the dough briefly until smooth.
Fill a string hopper press (murukku press with the finest disc) with the dough.
Press the dough directly onto small round steaming mats or greased plates in a circular, woven pattern to form thin nests.
Steam the nests in a covered steamer for 6 to 8 minutes until they turn slightly translucent and are cooked through.
Serve warm alongside curry, coconut sambol or a light coconut milk gravy.
Use boiling water when mixing the dough — this is essential to properly hydrate the rice flour and create a workable dough.
Work relatively quickly while the dough is still warm and pliable, since it stiffens as it cools.
A dedicated string hopper press with a fine disc gives the classic delicate noodle pattern; there isn't a great substitute without one.
Some households add a splash of coconut milk to the dough for extra richness.
Serve with kiri hodi (a mild coconut milk curry) for a traditional, gentle breakfast pairing.
A sweet version drizzled with treacle and grated coconut is a popular dessert-style variation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
String hoppers, known locally as idiyappam in related South Indian traditions and indi appa in Sri Lanka, are made by pressing a rice flour dough through a special press directly into woven mats or molds before steaming, a technique requiring specialized equipment passed down through generations.
Yes, a string hopper press (similar to a murukku press) with a very fine disc is necessary to create the characteristic thin noodle strands; there isn't a good substitute without one.
It needs more boiling water mixed in while still hot — add it gradually and knead until the dough is soft and pliable.
They're best steamed fresh and eaten warm, though the dough can be prepared shortly ahead if kept covered to prevent drying out.
Per serving (80g / 2.8 oz) · 6 servings total
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