Sri Lankan String Hoppers
Lunch • India
How to Make Sri Lankan String Hoppers (Traditional & Healthy Version)
Sri Lankan String Hoppers, known as 'Idiyappam' in southern India, are delicate steamed rice noodle nests that have found a cherished place in Indian coastal cuisine, especially in Tamil Nadu and Kerala. Traditionally served for breakfast or lunch, these soft, lacy discs are both light and filling, making them a favorite for families. Their subtle flavor acts as the perfect canvas for a variety of curries, coconut chutneys, and vegetable stews. Idiyappam is commonly prepared during South Indian festivals such as Onam and Vishu, and is also a staple on special occasions and temple feasts. Their unique texture—soft, springy, and slightly chewy—makes them appealing to all age groups, from children to elders. Additionally, their gluten-free nature (if made with pure rice flour) and minimal use of oil make them an ideal choice for health-conscious individuals. The tradition of making string hoppers also brings families together, as the process is often a communal affair, especially during festive gatherings.
Ingredients(for 4-5 string hoppers per person)
- 1 cup Rice flour (Use finely ground idiyappam rice flour for best results)
- 1 cup Water (Warm (not boiling))
- 1/4 tsp Salt (Namak)
- 1/4 cup Coconut, grated (Fresh or desiccated, for topping) - optional
- 1/2 tsp Oil (For greasing the idiyappam press and steaming plates) - optional
- 6-8 leaves Curry leaves (Optional, for garnish) - optional
- 1 tsp Sugar or jaggery (Optional, for sweet version) - optional
Instructions
- 1
Heat 1 cup of water until it's warm (not boiling). In a mixing bowl, add rice flour and salt. Gradually pour in the warm water, mixing continuously with a spoon.
5 minutes
Use only warm water to prevent lumps and achieve smooth dough.
- 2
Knead the mixture gently with your hands until you get a soft, non-sticky dough. If needed, add a teaspoon of water at a time.
3 minutes
Wet your hands to prevent sticking while kneading.
- 3
Grease the idiyappam press or sev sancha with a drop of oil. Fill it with the dough.
2 minutes
Do not overfill the press; this ensures even, thin strings.
- 4
Grease steaming plates or idli plates lightly. Press the dough onto the plates in small, circular nests to form string hoppers.
3 minutes
Make small, even circles to ensure uniform steaming.
Why This Dish is Healthy
This dish is a healthy option because it is steamed, uses minimal oil, and is made from simple, whole ingredients. Rice flour is easy to digest and provides energy without excess calories. When paired with coconut and vegetable side dishes, the meal becomes rich in fiber, vitamins, and minerals. The low glycemic index of rice flour also helps in maintaining stable blood sugar levels, making it suitable for weight management and diabetes-friendly diets.
Sri Lankan String Hoppers are a wholesome choice due to their base of rice flour, which is naturally gluten-free and low in fat. They provide complex carbohydrates for sustained energy and are very low in oil, thus making them light on the stomach. The addition of fresh coconut offers healthy fats and essential vitamins like B-complex, while curry leaves add antioxidants. Since string hoppers are steamed, they retain more nutrients compared to fried snacks, making them suitable for a balanced diet.
Pro Tips
- 💡Tip 1: Use freshly ground rice flour for the softest texture.
- 💡Tip 2: Only use warm water for kneading to avoid a crumbly dough.
- 💡Tip 3: Do not oversteam, as it can dry out the string hoppers and make them tough.
Storage & Serving
Store leftover string hoppers in an airtight container in the refrigerator for up to 2 days. Steam again for 2-3 minutes before serving to regain softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
