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Idiyappam, also known as string hoppers, noolputtu, and noolappam, is a traditional Sri Lankan and South Indian dish. The name idiyappam derives from the Tamil words idi, meaning 'broken down', and appam, meaning 'pancake'. Appam is actually another Sri Lankan and South Indian dish which consists of a bowl-shaped crepe, often topped with an egg. Similar to rice vermicelli or rice noodles, idiyappam is perfect for breakfast or dinner!
Ingredients Used To Make String Hoppers
Here are some quick notes about the String Hoppers ingredients that you will need to make this recipe:
- Rice Flour: Rice flour (also rice powder) is gluten-free and is used as the thickening agent for this String Hoppers recipe. If unavailable, wheat flour works just as well.
Tips For Making String Hoppers
- Consistency of Dough: Ensure that the consistency of the dough is just right - not too thick or too thin. It should be pliable enough to pass through the string hopper press. If a string hopper press is unavailable, a potato ricer could be used as well.
- Proper Pressing: When filling the string hopper press with dough, make sure to press it evenly to get uniform string hoppers. Avoid pressing too hard or too gently, as it can affect the texture of the string hoppers. If you find that the dough is too dry or difficult to extrude through the press, try adding a little water.
Troubleshooting Your String Hoppers Recipe
The texture of my string hoppers is too soft and mushy.
If your string hoppers are too soft and mushy, it's possible that they were steamed for too long. Also, make sure the dough is not too wet before extruding it to prevent a mushy texture. Consistency is key!
My string hoppers are sticking to each other. How can I prevent this?
String hoppers stick together if they are left too long after steaming. To prevent sticking, try removing them from the steamer as soon as they are cooked. You can also separate them gently using a fork or a skewer.
Storing Leftover String Hoppers and Meal Prep
To store leftover string hoppers, first allow them to cool completely after steaming. Then transfer them to an airtight container and store the container in the refrigerator. They will usually last for up to 2-3 days.
Reheat the string hoppers before reserving by steaming them again for a few minutes until they are warmed through. You could also microwave them.
Serving Suggestions For String Hoppers
String hoppers are usually served with Kiri Hodi (Milk Curry) and Pol Sambol (Coconut Relish). They pair wonderfully with other curries as well.
You could also try making Idiyappam Kothu (Shredded String Hoppers) by shredding the string hoppers and stir-frying them with meat and vegetables.
More Sri-Lankan Recipes
Did you enjoy this string hoppers recipe? If so, here are some more delicious recipes that you might want to try.
Idiyappam (String Hoppers)
Idiyappam, also known as string hoppers, noolputtu, and noolappam, is a traditional Sri Lankan and South Indian dish. Similar to rice vermicelli or rice noodles, this dish is perfect for breakfast or dinner.
Ingredients
- 2 cups rice flour
- salt
- water
Instructions
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Prepare Dough. In a bowl, mix rice flour and salt. Gradually add hot water while stirring until a smooth dough forms, ensuring it's not too dry or too sticky.
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Fill String Hopper Press. Load the dough into a string hopper press, or a potato ricer.
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Shape. Using the press, extrude the dough onto a steamer plate, or a clean cloth, by circling with the press. For a thicker string hopper, circle again to layer the dough.
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Steam. Steam the string hoppers for about 6-8 minutes until cooked through and firm.
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Serve. Serve the steamed string hoppers hot and enjoy! They pair wonderfully with pol sambol (coconut relish) and kiri hodi (milk curry).
Let us know if you made this recipe!
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