Sri Lankan String Hoppers (Idiyappam)

About This Recipe

String hoppers (idiyappam) are one of Sri Lanka's most beloved breakfast dishes — pressed rice flour noodles formed into delicate circular nests and steamed until soft and slightly translucent. They're made using a special press (idiyappam maker) and stacked in towers, then served with pol sambol (coconut relish), kiri hodhi (coconut milk gravy), and often a curry. The breakfast that defines Sri Lankan mornings.

Ingredients

Serves 4

• 2 cupsrice flour (fine)
• 1 cupboiling water (plus more as needed)
• 1/2 tspsalt
• 1 tbspfresh coconut, grated (optional, for richer flavor)
• 1 cupthick coconut milk (to serve)
• 1 tspsalt (for coconut milk)
• 1 cuppol sambol (coconut sambol) to serve

Instructions

1. 1

   Make the dough

   Combine rice flour and salt. Gradually add boiling water, stirring with a wooden spoon until a soft, pliable dough forms (not sticky). The dough should be smooth and press easily through the string hopper mold.

2. 2

   Press into nests

   Fill the string hopper press/mold with dough. Press in circular motions onto greased string hopper mats or small perforated discs to form noodle nests.

3. 3

   Steam

   Stack the mats in a steamer basket. Steam for 10–12 minutes until the noodles turn slightly translucent and are cooked through.

4. 4

   Make the coconut milk gravy

   Heat coconut milk gently with salt. Do not boil. Serve warm.

5. 5

   Serve

   Slide string hoppers off the mats. Serve stacked alongside warm coconut milk, pol sambol, and any curry.

Variations

• •

  Make with red rice flour for a wholegrain version

• •

  Serve with egg curry instead of coconut milk

• •

  Press into squares (hoppers) for variation

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Can be refrigerated for 1 day; steam again to soften.

Frequently Asked Questions