Idiyappam — String Hoppers

About This Recipe

String hoppers (idiyappam in Tamil, indi appa in Sinhala) are one of Sri Lanka's most delicate and beloved breakfast foods: rice flour dough is pressed through a special mould with tiny holes directly onto small round rattan mats, creating circular nests of fine, hair-thin noodles. These are then stacked and steamed, emerging as soft, slightly sticky noodle rounds with a neutral flavour that becomes extraordinary when paired with coconut milk and the fiery, sour pol sambol (fresh coconut relish). String hoppers require a special press (idiyappam mould), but the technique is simple once mastered. They are lighter than regular hoppers and considered an elegant breakfast or dinner side.

Ingredients

Serves 4

• 300 grice flour(fine, or roasted rice flour)
• 250 mlboiling water
• 0.5 teaspoonsalt
• 1 tablespoonoil
• 400 mlcoconut milk(to serve)
• 100 gdesiccated coconut
• 1small red onion(finely diced)
• 2green chillies(finely chopped)
• 1 tablespoonlime juice
• 0.5 teaspoonchilli powder

Instructions

1. 1

   Make the dough

   Mix rice flour and salt. Gradually pour boiling water over the flour, stirring constantly until a smooth, soft dough forms. Add oil and knead briefly. The dough should be soft enough to press through the mould but not sticky.

   The dough must be used while warm — it becomes unworkable as it cools. Work quickly.

2. 2

   Press into nests

   Fill the idiyappam press with dough. Press in circular motions over the small steaming mats, building up layers to form a nest. Work quickly before the dough cools.

3. 3

   Steam

   Stack the string hopper mats in a steamer. Steam for 8–10 minutes until the hoppers are cooked through and no longer sticky to the touch.

4. 4

   Make pol sambol and serve

   Mix coconut, onion, green chilli, lime juice, chilli powder and salt to make pol sambol. Serve string hoppers with warm coconut milk poured over and pol sambol on the side.

Variations

• •

  Red rice string hoppers use red rice flour for a nuttier flavour.

• •

  String hoppers with egg curry (dhal and egg) are a popular complete breakfast.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Steamed string hoppers can be refrigerated for up to 2 days. Reheat by steaming for 3 minutes.

Frequently Asked Questions