Idiyappam(String Hoppers)

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.