Idiyappam, also known as string hoppers, is a delicate Kerala breakfast made by steaming thin rice-flour noodle strands into a soft, lacy disc. Light and neutral in flavour, it pairs beautifully with coconut milk, stew or curry.
Idiyappam at a Glance
| Cuisine | Kerala |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegan |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total time | About 35 minutes |
| Servings | 4 |
| Suggested serving | 3 idiyappams |
Idiyappam Ingredients
- 2 cups rice flour (idiyappam/string hopper flour); 2 cups water; 1/2 tsp salt; 1 tsp oil.
How to Make Idiyappam
- Bring water, salt and oil to a boil.
- Turn off the heat, add rice flour gradually, stirring continuously to form a smooth, lump-free dough.
- Cover and let rest for 2-3 minutes, then knead briefly while still warm into a soft, pliable dough.
- Fill an idiyappam press with the warm dough.
- Press the dough directly into greased idli plates or a steaming tray in a circular, layered pattern of thin noodle-like strands.
- Steam for 8-10 minutes until the strands look glossy and are cooked through.
- Remove gently and serve warm.
Cooking Tips
Work with the dough while it's still warm, as it becomes difficult to press once it cools and hardens. Press the strands in an even, layered pattern for consistent steaming. Keep the dough covered with a damp cloth while working through batches to prevent it from drying out.
Variations
A sweet version uses coconut milk and jaggery mixed into the strands after steaming. Some households mix a little grated coconut into the dough itself for extra flavour.
Substitutions
Pre-mixed idiyappam flour, available in stores, saves time on getting the exact rice flour consistency right.
What to Serve With Idiyappam
Coconut milk with sugar, vegetable stew, or egg curry.
Storage & Reheating
Storage: Best fresh; can be refrigerated for a day, though texture is best when eaten soon after steaming.
Reheating: Steam briefly for 2-3 minutes to soften and warm through.
Idiyappam Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 180 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 40 g |
| Fat | 1 g |
| Fiber | 1 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A light, naturally low-fat breakfast that's easy to digest, popular across Kerala and Tamil Nadu.
Age & Serving Guidance
Suitable for toddlers from around 10 months onward given its soft, noodle-like texture, torn into small pieces.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Naturally gluten-free and vegan.
Ensure the strands are steamed through fully with no raw dough remaining.
Idiyappam FAQs
Do I need a special press for idiyappam?
Yes, an idiyappam press (or a cookie press with a fine disc) is needed to shape the thin noodle-like strands.
Why is my idiyappam dough too dry to press?
It may have cooled too much; work with it while still warm, or add a little hot water to soften it.
Can I use regular rice flour instead of idiyappam flour?
Special idiyappam flour is pre-processed for the right texture; regular rice flour can work but may need slight water adjustments.
What is traditionally served with idiyappam?
Coconut milk with sugar, vegetable stew, or egg curry are the classic Kerala pairings.
Can I make idiyappam ahead of time?
It's best fresh, though the dough can be prepared and pressed shortly before steaming for convenience.
Is idiyappam the same as puttu?
No, idiyappam is thin pressed noodle strands, while puttu is a layered steamed rice-and-coconut cylinder — both are Kerala breakfast staples but distinctly different.
Why did my idiyappam turn out gummy?
This can happen if too much water was used in the dough; add water gradually until just combined.
Can I make a sweet version of idiyappam?
Yes, mixing the steamed strands with coconut milk and jaggery makes a popular sweet version.
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