Tamil: இடியப்பம் (Idiyappam)
Sinhala: ඉඳි ආප්ම (Indi Appa)
Occasionally referred to as Nool Puttu in some South Indian contexts
Category: Breakfast • Staple Food • Heritage Recipe
Cuisine: Sri Lankan Tamil / South Indian Tamil / Sri Lankan
Region: Sri Lanka and South India
Serves: 4 (approximately 16–20 String Hoppers)
Prep Time: 30 minutes
Cook Time: 15–20 minutes
Difficulty: Medium
About This Recipe
This recipe documents one traditional home-style method of preparing String Hoppers, known as Idiyappam in Tamil.
Although the ingredients are remarkably simple—rice flour, boiling water and salt—every family develops its own techniques for producing soft, delicate strands. Small differences in flour, water temperature, dough consistency, pressing technique and steaming time all influence the finished result.
The recipe below reflects a widely practised traditional method while documenting recognised regional and family variations found across Sri Lankan Tamil communities.
What are String Hoppers?
String Hoppers are delicate nests of steamed rice noodles made by pressing warm rice dough through a special mould before steaming.
Despite their intricate appearance, they are made from only a handful of ingredients and have long been a staple of Tamil breakfasts and evening meals.
Idiyappam is enjoyed throughout Sri Lanka and South India, particularly among Tamil communities, where it is commonly served with Coconut Sambol, Seeni Sambol, Sothi, curries or sweet accompaniments such as grated coconut, jaggery or banana.
Their light texture allows them to pair equally well with delicate coconut milk curries and richly spiced meat or seafood dishes.
Name & Meaning
The Tamil word "Idiyappam" (இடியப்பம்) is generally understood to combine:
Idi – pressed or broken into fine strands
Appam – a type of steamed cake or bread
The name reflects the traditional method of pressing rice dough into fine strands before steaming.
The English name "String Hoppers" refers to their delicate noodle-like appearance.
Heritage Snapshot
Primary Culinary Tradition: Tamil
Also Enjoyed By: Sinhalese, Sri Lankan Muslims, Malay and Burgher communities
Region: Sri Lanka and South India
Typical Meals: Breakfast and Dinner
Cooking Method: Steamed
Naturally Gluten Free: Yes
Difficulty: Medium
Flavour Profile
Sweetness: ★☆☆☆☆
Heat: ☆☆☆☆☆
Richness: ★☆☆☆☆
Texture: ★★★★★ (Soft and delicate)
Recipe Facts
Traditional Name: இடியப்பம் (Idiyappam)
English Name: String Hoppers
Primary Tradition: Tamil
Cooking Method: Steamed
Key Ingredient: Rice Flour
Best Served: Fresh
Naturally Gluten Free: Yes
Ingredients
Core Ingredients
500 g roasted Idiyappam rice flour
450–500 ml boiling water (or enough to form a soft, pliable dough, as different brands of roasted flour absorb water differently)
1 teaspoon salt
1 teaspoon coconut oil (optional – some families add a little oil to help prevent sticking and give the dough a subtle sheen, while others omit it entirely)
Optional Family Variations
Some households also add:
A small amount of freshly grated coconut to the dough
A little coconut milk instead of some of the water
A small drizzle of sesame oil
Regional Variations
Depending on the region or family tradition, cooks may use:
Homemade roasted rice flour
Commercially prepared roasted Idiyappam flour
White rice flour
Red rice flour
Red rice Idiyappam has a slightly nuttier flavour, firmer texture and a light brown colour.
Ingredient Notes
Rice Flour
Roasted Idiyappam flour produces the softest and most consistent results.
Traditionally, the flour was prepared by soaking raw rice, drying it thoroughly, lightly roasting it and grinding it into a fine flour.
While commercially prepared roasted flour offers convenience, many families still prefer homemade flour for its flavour and texture.
Water
The water should be boiling hot.
Hot water partially cooks the starch in the rice flour, producing a smooth dough that presses easily without cracking.
Because different flours absorb moisture differently, add the water gradually until the dough becomes soft and pliable.
Salt
Although only a small amount is required, salt enhances the natural flavour of the rice.
Coconut Oil
Some families add a small amount of coconut oil to make the dough easier to press and to help prevent sticking.
Others prefer not to use any oil at all.
Both methods are considered traditional.
Equipment
Modern Equipment
Large mixing bowl
Wooden spoon
Idiyappam press (String Hopper press)
String Hopper mats or small steaming plates
Steamer
Traditional Equipment
Brass or wooden Idiyappam press
Woven palm or bamboo steaming mats
Method
Step 1
Place the roasted rice flour into a large mixing bowl. Add the salt and mix well.
Step 2
Gradually pour in the boiling water while stirring with a wooden spoon. Continue mixing until a soft dough begins to form.
Step 3
Once cool enough to handle, gently knead the dough until smooth. The finished dough should feel soft, warm and pliable without becoming sticky.
Step 4
Lightly grease the String Hopper press if desired. Fill it with the warm dough.
Step 5
Press the dough in a steady circular motion, beginning around the outside and working towards the centre to create a neat nest. Lift the press gently as you finish. Continue pressing while the dough is still warm, as cooler dough becomes firmer and more likely to crack or break.
Step 6
Place the prepared String Hoppers into a steamer. Steam for approximately 8–10 minutes. The strands should become opaque while remaining soft and delicate. Avoid over-steaming, which can dry them out.
Step 7
Allow the String Hoppers to cool for one or two minutes before gently lifting them from the mats. Serve warm.
Traditional Method
Before commercially prepared rice flour became widely available, many families prepared their own flour at home.
Raw rice was soaked, drained, dried, lightly roasted and taken to a local mill for grinding into a fine flour. The flour was then sifted before being mixed with boiling water and pressed through a heavy brass or wooden Idiyappam press.
The pressed nests were steamed on woven palm or bamboo mats, which allowed steam to circulate evenly while preventing sticking.
Many experienced cooks still believe homemade roasted flour produces the finest flavour and softest texture.
Pressing Tips
Always press the dough while it is still warm.
Avoid overfilling the press.
Press steadily rather than quickly.
If the strands begin to break, the dough has usually cooled too much or needs a little more hot water.
Lightly greasing the press can help prevent sticking.
How Do You Know They're Ready?
Watch the appearance rather than the clock.
Properly cooked String Hoppers should change from slightly translucent dough to soft, opaque strands while still remaining moist.
If they appear dry or brittle, they have probably been steamed for too long.
What Success Looks Like
Perfect String Hoppers should be soft, light, fine and even strands, moist but not sticky, easy to separate, and firm enough to hold their shape.
They should never be dry, rubbery, doughy, brittle, or clumped together.
Traditional Variations
Like many heritage recipes, Idiyappam varies between regions, families and generations. The ingredients remain simple, but differences in flour, thickness, serving style and accompaniments give each version its own character.
Jaffna Style
Often served with Coconut Sambol, Seeni Sambol, Sothi, and Fish Curry. The String Hoppers are usually soft, delicate and served generously with mild coconut milk curries balanced by spicier accompaniments.
Batticaloa Style
Often paired with coconut milk curries, mild seafood dishes, and prawn curry. Families may prepare slightly larger nests, depending on local tradition.
Hill Country Tamil Style
Commonly served with Paruppu (Dal Curry), Coconut Sambol, vegetable curries, and Chicken Curry. This reflects the availability of local vegetables and everyday home cooking.
South Indian Tamil Style
Typically enjoyed with Vegetable Kurma, Coconut Chutney, sweetened grated coconut, jaggery, and coconut milk. Although closely related, South Indian Idiyappam is often served with different accompaniments from its Sri Lankan counterpart.
Diaspora Version
Families living overseas often adapt the recipe using readily available ingredients and equipment. While these adaptations improve convenience, the traditional preparation method remains largely unchanged.
Family Variations
Every household develops its own techniques over time. These differences reflect family tradition rather than right or wrong methods.
Common Mistakes
Using water that is not boiling hot.
Making the dough too dry.
Adding too much water, creating sticky dough.
Allowing the dough to cool before pressing.
Over-kneading the dough.
Over-steaming until dry.
Using unroasted flour when roasted flour is required.
Perfect Pairings
Classic Sri Lankan Tamil Breakfast
★★★★★
Coconut Sambol
Seeni Sambol
Sothi
Traditional Family Meal
★★★★★
Jaffna Fish Curry
Chicken Curry
Coconut Sambol
Vegetarian Meal
★★★★☆
Paruppu (Dal Curry)
Potato Curry
Coconut Sambol
Festive Meal
★★★★★
Egg Curry
Mutton Curry
Fish Curry
Seeni Sambol
Coconut Sambol
Sweet Option
★★★★☆
Traditionally served with fresh grated coconut, jaggery, banana, and coconut milk.
Serving Traditions
Idiyappam is traditionally enjoyed for both breakfast and dinner. Freshly steamed String Hoppers are often arranged in stacks before family members help themselves at the table.
For breakfast, they are commonly served with Coconut Sambol, Seeni Sambol and Sothi. At dinner, richer accompaniments such as fish curry, chicken curry, mutton curry or paruppu are popular.
During weddings, religious celebrations and family gatherings, String Hoppers are often part of a larger spread featuring several curries and sambols, allowing everyone to build their own meal according to taste.
Storage
String Hoppers are best enjoyed fresh while still warm.
If necessary, refrigerate in an airtight container for up to 2 days. Reheat gently by steaming for a few minutes until soft. Avoid microwaving for long periods, as this can dry the strands.
They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating gently by steaming.
Research & Heritage Notes
Primary Culinary Tradition
Tamil.
Also Enjoyed By
Sri Lankan Tamils
Sinhalese
Sri Lankan Muslims
Malay communities
Burgher communities
Tamil communities across South India
Historical Background
Idiyappam has been prepared across South India and Sri Lanka for centuries. Although its exact origins cannot be confidently attributed to a single place or period, it forms part of a long tradition of steamed rice-based foods that developed throughout the Tamil-speaking world.
Its simplicity, adaptability and compatibility with both savoury and sweet accompaniments have helped it remain one of the most enduring staple foods in Tamil cuisine.
Essential Characteristics
Traditional Idiyappam is defined by rice flour, boiling water, pressed strands, and steaming. Without these four elements, it is generally not recognised as traditional Idiyappam.
Common Misconceptions
String Hoppers are often mistaken for noodles. Although they resemble noodles, they are not boiled. Instead, rice dough is pressed into fine strands before being steamed, creating a completely different texture and method of preparation.
Authenticity Classification
Widely Traditional
This recipe reflects a style commonly prepared across Sri Lankan Tamil households while documenting recognised regional and family variations.
Cultural Note
For many Sri Lankan Tamil families, Idiyappam is more than a breakfast food. It is closely associated with weekend breakfasts, family gatherings and celebrations where large batches are prepared and shared.
Although making Idiyappam requires patience and practice, the ingredients remain remarkably simple, reflecting the enduring importance of rice in Tamil food culture.
The recipe has been passed from one generation to the next, with techniques often learned by watching and cooking alongside parents and grandparents rather than through written instructions.
Did You Know?
Traditional brass Idiyappam presses are still treasured in many Sri Lankan Tamil households and are often passed down through generations. Many experienced cooks believe these heavier presses produce smoother, more even strands than lightweight modern presses.
Frequently Asked Questions
Why are my String Hoppers breaking?
The dough is usually too dry or has cooled before pressing. Adding a little more boiling water and pressing while the dough is still warm often solves the problem.
Can I make Idiyappam without a String Hopper press?
A traditional Idiyappam press is strongly recommended. Although some potato ricers or noodle presses can produce similar strands, the texture and appearance are usually different.
Can I prepare the dough in advance?
It is best used immediately while still warm. As the dough cools it becomes firmer and more difficult to press.
Why are my String Hoppers dry?
They have usually been over-steamed or the dough contained too little water.
Are String Hoppers gluten free?
Yes. Traditional Idiyappam is naturally gluten free because it is made entirely from rice flour.
Related Recipes
Coconut Sambol
Seeni Sambol
Sothi
Jaffna Curry Powder
Jaffna Fish Curry
Jaffna Chicken Curry
Paruppu (Dal Curry)
Pittu
Pol Roti
Hoppers (Appam)
Sources & Further Reading
This article draws upon:
Traditional Sri Lankan Tamil home cooking practices.
Oral culinary traditions passed through generations.
Historical Sri Lankan cookbooks and food writing.
Academic research on Tamil and Sri Lankan culinary heritage.
