28 Dec



Idiappam or string hoppers is a traditional Tamil , Sri Lankan and Kerala food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu and coastal areas of Karnataka (especially in the districts of Dakshina Kannada and Udupi) It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil words idi, meaning ‘broken down’, and appam, meaning “pancake”. Pronounced as e-di-aa-ppam in tamil and e-di- ap-pam The dish is also, less frequently, called noolappam or noolputtu from the Tamil word nool, meaning “string or thread”. In coastal areas of Karnataka it is also termed semige.


It is made of rice flour or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. It is not usually served at lunch. In Tamil Nadu and other parts of Kerala, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue.

The preparation process appears daunting but is pretty simple when you get down to making it. The key is to get the right consistency of the rice flour dough. A traditional Idiyappam maker is an essential tool to prepare it.


cooking time:- 10-15 mnts

serves 4


  • 2 cups rice flour
  • pinch of salt
  • water as needed(2 cups for me)
  • 2 tsp oil
  • ghee and grated coconut to garnish

making idiappam


Dry roast the rice flour for 2 mins(dont let it burn) and keep aside. Though roasting is optional. Store bought  idiappam rice flour is already roasted .Bring water to a near boil – now add the hot water little by little to the rice flour with salt and tsp of oil.

Mix well with a laddle to form a slightly sticky soft dough. When it is still warm knead it well with your hands and bring it together to form a dough. (grease your hands well before you knead) .Take a portion of the dough, make cylindrical shape and place it inside the greased idiyappam press.
Close the lid and press it slowly inside the idli pan to be steamed. Press it in swirls starting from outside to inside . Steam it for 12-15mins. The basic idiyappam is ready now.You can add coconut, cardamom powder and sugar with the idiyappam and mix well. You can also add coconut milk while serving.
I love it with ghee and sugar but my husband likes it with a spicy curry. Tastes well both sweet and savoury.



  • To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours. Drain the water and spread the rice on a thin cloth or newspaper. Allow to dry for half an hour to an hour. Once its almost dry, grind to a fine powder. Sieve the powder and dry roast it on low flame for 7-9 minutes. Home made Idiyappam flour is ready.
  • Don’t use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot.
  • Use regular rice flour or those marked as idiyappam flour. If the rice flour is too glutinous, the idiyappam won’t taste good.
  • If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches so it wont dry.
  • While pressing dont layer too much , if so it wont cook evenly.


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