Idiyappam (string hoppers)

    45 min

    Traditionally idiyappam (string hopper) has always been a delicacy of South India, Ceylon, Singapore and Malaysia. It is a specially served food in any special occasions or even at home for daily dish.

    4 people made this

    Serves: 5 

    • 300g wheat flour
    • 200g rice flour or kelvaragu (Kurakkan®) flour
    • salt, to taste
    • 750ml boiling water

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Combine the wheat flour and rice flour in a dry frying pan over a medium heat. Stir constantly until the flour turns golden. Remove from the heat and allow to cool. Run the flour through a fine sieve then add the salt.
    2. Take the 750ml of boiling water and set aside to cool for 5 minutes. Pour the water in to the flour mix while stirring with wooden spoon. Mix it well until it comes together in a dough. Separate the dough into portions.
    3. Working quickly, grease an idiyappam press and place one of the portions inside. Grease the idiyappam steamer plate. Turn the handle of the press over the steamer plate so that the idiyappam comes out the bottom, taking care not to overfill. Repeat to make the others.
    4. Pour boiling water into the steamer pan then put the steamer plate on top. Cover and steam for 10 minutes. Remove from the steamer and serve with coconut and sugar or any curry or side dish.


    Its a fantastic food for infants who start eating or children or even patients. This is the first choice in Sri Lanka to give for all patients and infants, trips, school lunch box etc.

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