5 from 4 votes
Idiyappam (String Hoppers)
Idiyappam is a traditional Sri Lankan and South Indian specialty consisting of rice flour (or finger millet flour) that is squeezed into a press to form thin noodles. The noodles are then steamed before being served with coconut sambol or coconut milk gravy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
10
idiyappam
Course:
Side Dish, Main Course
Cuisine:
Indian, Sri Lankan, Vegan
Ingredients
- 2 cups rice flour , or finger millet flour (kurakkan or ragi flour)
- ½ cup water or more, warm
- 1 teaspoon salt
Equipment
- String hopper press (sev sancha)
Instructions
- Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).
- Add the flour and salt to a bowl or the bowl of a stand mixer.
- Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.
- Place the dough into a noodle press (sev sancha or string hopper press).
- Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.
- Place the mats into the steamer, over a wok on medium flame with boiling water.
- Steam until idiyappam is fully cooked, about 8 to 10 minutes.
- Serve hot with coconut milk gravy (kiri hodi) and coconut sambol (pol sambol).
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