Breakfast
Idiyappam Recipe Soft String Hoppers Ready in 20 Min
Idiyappam recipe is one of those dishes that feels simple but stays with you. Soft strands. Light texture. Clean taste. In many homes across Tamil Nadu and Sri Lanka, this is a go-to breakfast.
Idiyappam, also called string hoppers or noolputtu, is made from rice flour, water, and salt. It forms thin steamed rice noodles shaped into soft nests.
It is light. It is easy on the stomach. And it pairs with almost anything.
Let’s get into it.
What is Idiyappam
Idiyappam is a traditional dish from South India and Sri Lankan cuisine. It is made by pressing rice dough into thin strands and steaming them.
You will also hear different names:
- String hoppers
- Noolputtu
- Putu mayam
All refer to the same dish with small regional tweaks.
Why People Love Idiyappam
- Light and filling
- Naturally gluten free
- Low fat since it is steamed
- Works for kids and adults
This is one of those meals that feels clean after eating.
Ingredients
- 1 cup rice flour (idiyappam flour or roasted rice flour)
- 1 to 1.25 cups hot water
- ½ tsp salt
- 1 tsp oil (optional)
- Grated coconut (optional for layering)
Instructions
Make the Dough
Take rice flour in a bowl, Add salt, Pour hot water slowly, Mix and form a soft dough The dough should be smooth, not sticky.
Knead While Warm
Knead gently for 3-4 minutes. If the dough cracks, add a little warm water. If sticky, dust with flour.
Press the Idiyappam
Grease the idli plate, Fill dough into idiyappam press, Press in circular motion to form nests Thin strands give the best texture.
Steam
Place in steamer, Steam for 8-10 minutes The strands turn soft and set.
Rest and Serve
Let it rest for 2 minutes. Remove gently. That’s it. Soft idiyappam is ready.
Chef's Tips
- Use hot water for dough
- Do not let dough dry
- Press while dough is still warm
- Steam on medium heat
- Avoid overcooking
Serving Suggestions
Serve With
- Vegetable kurma
- Coconut milk stew
- Egg curry
- Chutney
Variations
- Ragi idiyappam for more fiber
- Millet idiyappam for variety
- Lemon sevai using leftover idiyappam
- Coconut sevai for quick meals
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