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Sri Lankan String Hoppers

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description Sri Lankan String Hoppers Overview

String hoppers, known as idiyappam in South India, are a food made from rice flour dough pressed through a mold (idiyappam press) into thin noodles, arranged in flat circular discs, and steamed. In Sri Lanka, they are a common breakfast dish typically served with coconut sambol, dhal curry, or a coconut milk-based curry (kiri hodi). The dish is also widely eaten in Kerala and Tamil Nadu, where it is known as idiyappam or noolappam. The ingredients are minimal—rice flour, water, and salt—but the texture depends on the fineness of the flour and the steaming method.

help Sri Lankan String Hoppers FAQ

What are Sri Lankan string hoppers made of?

Sri Lankan string hoppers, known as idiyappam in South India, are made from a dough of roasted rice flour and water. The dough is pressed through an idiyappam press into thin noodles, arranged in flat circular discs, and then steamed.

What do you eat with Sri Lankan string hoppers?

In Sri Lanka, they are a common breakfast dish typically served with coconut sambol, lunu miris (onion chili relish), or a curry. Popular curries include fish curry, chicken curry, or a mild dhal.

How do you make the dough for string hoppers?

To make the dough, roasted rice flour is combined with hot, boiling water and a pinch of salt. The boiling water is essential because it cooks the starch, making the dough pliable enough to press through the mold without crumbling.

Are Sri Lankan string hoppers the same as South Indian idiyappam?

Yes, string hoppers and idiyappam refer to essentially the same steamed rice noodle dish. However, the Sri Lankan version is often distinguished by the specific side dishes it is served with, such as pol sambol and spicy coconut relishes.

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