Ever wondered how those light, cloud-like string hoppers (idiyappam) at hotel breakfasts get so soft and delicate?
You can make them at home — fluffy, non-sticky and perfect every time — with just rice flour, hot water and a little practice.
What idiyappam tastes like
Idiyappam is mild, slightly springy and wonderfully neutral, which is exactly why it’s brilliant.
It soaks up coconut milk, stew or curry, and provides a gentle, comforting base that doesn’t compete with strong flavors. Think of it as the South Indian answer to steamed noodles: light, wholesome and endlessly pairable.
Quick cultural note
Idiyappam (string hoppers) is a South Indian and Sri Lankan breakfast classic. Traditionally made from roasted rice flour, it’s steamed into lacy nests using an idiyappam press or mould.
In Kerala and Tamil Nadu it’s paired with coconut milk, kadala curry or vegetable kurma; in Sri Lanka you’ll often see it with spicy sambol.
Why Idiyappam is a great choice
- Gluten-free & light — a healthy breakfast or dinner option.
- Kid-friendly — soft and easy to eat.
- Versatile — serves sweet (jaggery + coconut milk) or savory (spicy curries).
- Quick once you get the hang of it — active prep is short; steaming is hands-off.
Ingredients breakdown — what each one does
- Rice flour: the structure. Use idiyappam/rice flour that’s slightly roasted for best texture.
- Hot water: gelatinizes the flour so the dough binds without raw taste.
- Salt: tiny touch to lift flavor.
- Oil: keeps the strands from sticking to the press and adds sheen.
How the process actually flows
First, you want a soft but non-sticky dough — the key to perfect string hoppers. Heat water to just-turned-boil and pour it into the flour with a pinch of salt; mix with a spatula until it comes together. The hot water partially cooks the flour (that’s what gives the soft, steamed mouthfeel). Let the dough rest for a few minutes so the heat evens out.
Grease your idiyappam press and plates lightly. Fill the press and squeeze gentle, even spirals on to greased idli plates or banana leaves. Steam those spirals for around 8–10 minutes until they’re set and no longer wet on top. Finish with a drizzle of warm coconut milk or plate beside a piping hot vegetable kurma — the contrast is heavenly.
What to watch for: if the strands break or get crumbly, the dough is too dry; if they clump together and steam into a gummy mass, the dough is too wet.
Pro Tip 💡: Test one small portion first: press a little, steam for 3 minutes and check texture. If it’s brittle, add a teaspoon of hot water; if it’s sticky, knead in a tablespoon of rice flour. Small adjustments beat guesswork.
What goes along
- Coconut milk + jaggery (sweet, traditional)
- Vegetable kurma / white kurma (hotel-style favorite)
- Kadala (black chickpea) curry — classic Kerala combo
- Spicy egg or chicken kurma if you want non-veg options
How to serve
Serve hot straight from the steamer. If you like them slightly glossy, pour a spoon of hot coconut milk over the idiyappam before serving. For a buffet, keep them covered with a warm towel to retain softness.
Packing & storage
- Short term: cool completely, wrap in foil or airtight container. Refrigerate up to 2 days.
- Reheating: steam for 3–5 minutes or microwave covered with a damp cloth (30–60 seconds) — steaming is gentler and restores softness better.
- Freezing: press idiyappam into small nests on a tray, freeze until firm, then transfer to a bag. Steam from frozen (add extra 2–3 minutes).
Party / Bulk preparation
Make dough ahead in the morning. Press idiyappam onto greased trays and freeze single layers. On the event day, steam multiple trays in a large steamer — they reheat beautifully and you can serve hot batches continuously. For very large groups, set up two presses so two people can squeeze nests simultaneously — assembly-line wins.
Idiyappam(String Hoppers)
Description
Soft, fluffy, and beautifully lacy — Idiyappam, also called string hoppers, is a traditional South Indian breakfast favorite. Made from simple rice flour dough that’s pressed into thin strands and steamed, these light noodles are delicate yet filling. Perfect to serve with coconut milk, white kurma, or your favorite curry, they make for a wholesome and comforting meal that’s both gluten-free and vegan. This recipe walks you through easy steps to get perfectly soft Idiyappam at home, every time.
Ingredients
Instructions
Prep Work
-
Prepare hot water
Bring enough water to a rolling boil so it’s ready to mix with the flour.
-
Grease tools & plates
Lightly oil the idiyappam maker, mould and the steaming plates so the dough won’t stick.
-
Grease palms
Rub a little oil on your palms so the dough won’t stick while you handle it. -
Ready the steamer
Set up a steamer or idli cooker with water heating so it’s producing steam when idiyappam is ready. -
Portion dough area
Clear a small workspace and keep the idiyappam plates within reach for immediate pressing.
Method
-
Mix flour & salt
Place the rice flour and salt in a bowl and mix briefly to combine.
-
Add hot water gradually
Pour oil and boiling hot water slowly into the flour while stirring with a spatula until the mixture comes together into a soft dough.
-
Form smooth dough
Use the spatula to bring the dough together into a smooth, slightly sticky but manageable. Let it sit to cool slightly.
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Rest the dough
Allow the dough to rest so the hot water lightly cooks it and the texture firms up a little. (rest for 5 minutes) -
Load the idiyappam maker
Grease the idiyappam maker and place a portion of dough into it, keeping remaining dough covered. -
Press into spirals
Squeeze the dough evenly onto the greased plate in spirals or circles, forming thin strands.
-
Arrange in steamer
Stack or arrange the greased plates inside the preheated steamer. -
Steam idiyappam
Steam the idiyappam on medium flame until set and soft. Close the lid and steam for 10 minutes.
-
Cool & serve
Switch off, open the steamer, let the idiyappam rest briefly, then transfer and serve hot with kurma or coconut milk.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 309kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 1g5%
- Sodium 144mg6%
- Potassium 121mg4%
- Total Carbohydrate 63.9g22%
- Dietary Fiber 1.9g8%
- Protein 5.2g11%
- Calcium 14 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
