Kitchen Recipe Collection
Authentic Sri Lankan String Hoppers (Idiyappam)
Delicate, lacy steamed rice flour noodle discs, a beloved staple of Sri Lankan breakfasts served with coconut sambol and dhal curry.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- rice flour
- water
- salt
- coconut sambol
- dhal curry
- coconut milk
Equipment
- String hopper press (Idiyappam maker)
- Steamer
- Mixing bowl
Instructions
- 1
Prepare the Dough
Boil water with a pinch of salt. Gradually add the boiled water to the rice flour, mixing continuously until a soft, pliable dough forms. Do not make it too wet.
- 2
Press the Hoppers
Fill the string hopper press with the dough. Press onto the string hopper mats in a circular, overlapping motion to create the characteristic lacy discs.
- 3
Steam
Place the mats in a steamer. Steam for 5-7 minutes until the string hoppers are cooked through and no longer sticky.
- 4
Serve
Carefully peel the string hoppers off the mats and serve immediately with coconut sambol and dhal curry.
Cooking Tips
- The dough consistency is key — it should be soft enough to press through the mold but not so wet it falls apart.
- Roasting the rice flour lightly in a dry pan before cooking gives a slightly nuttier flavor.
- String hoppers are best eaten fresh and hot right out of the steamer.
Variations
- Wheat String Hoppers: Use whole wheat flour instead of rice flour for a more filling version.
- Brown Rice String Hoppers: Use brown rice flour for a healthier, nuttier alternative.
Chef's Notes & Storage
- If you don't have a string hopper press, a potato ricer or a piping bag with a very fine nozzle can work as a substitute.
- Storage: Best consumed immediately. Can be kept in an airtight container for up to 1 day and re-steamed.
Nutrition Estimate
210 calories · 4g protein · 45g carbs · 2g fat · 1g fiber per serving
