Monday, September 22, 2014

Idde Appung / Idiyappam / String Hoppers

Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu and southern areas of Karnataka.It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil / Malayalam words idi, meaning 'broken down', and appam, meaning "pancake". Pronounced as e-di- ap-pam / appung.

It is made of rice flour, wheat flour or ragi 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 also served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. 
I served it with Potato curry and Sri Lankan Curry.

Idde Appung ( String Hoppers)
1 cup rice flour
1/2 cup hot water
Salt to taste
Make a soft dough with hot water adding salt.
Put this dough in a sev press or a string hopper mould with fine holes.
Press into heaps onto a wet cloth.
Steam for 5-7 minutes.
Serve with hot curry.

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  1. Sting hoppers are so cute. I like the way you served the food on a piece of banana leaf. Sri Lankan cuisine is a lot similar to Tamil & Kerala cuisine, though there are some differences in the way the food is cooked.

  2. I remember hubby used to come back from his Srilanka trips and rave about idiyappams and kurma :-))

  3. we get ready made flour here in kerala stores which i use often...this recipe looks completely doable...

  4. Love that metallic looking platter and meal. And that cute little string hoppers too.

  5. Wow for a minute i thought they are fried but then as i read the title I knew I was mistaken . The dish in which you have sereved it is awesome.

  6. I have always wanted to make this but without the mold dont know how I can manage it

  7. I made this too but used coconut milk instead of water. Love the way you have presented the dish...