A Light, Traditional Breakfast Favourite – String Hoppers

Sri Lankan String Hoppers, locally called Idiyappam, are one of the most cherished breakfast staples on the island. Made from steamed rice flour dough pressed into thin, delicate noodles, string hoppers are soft, light, and naturally gluten-free. Their mild flavour makes them the perfect base for pairing with creamy curries, spicy sambals, and fragrant coconut milk gravies.

This dish has been a part of Sri Lankan culinary culture for centuries, especially in the Northern, Eastern, and Southern regions. Today, string hoppers remain a favourite for breakfast, dinner, and festive occasions—particularly when served with kiri hodi (yellow coconut milk gravy) and Coconut sambal.

 

🌿 A Cultural Symbol of Simplicity and Warmth

Unlike heavier breakfast options, string hoppers offer a gentle, comforting start to the day. Families often gather early in the morning as freshly steamed nests are lifted off the mats and arranged on large trays. Because they are light yet satisfying, string hoppers are enjoyed across all age groups, from children to elders.

They also hold a special place in Sri Lankan hospitality. Serving string hoppers with a well-prepared curry is considered a gesture of warmth, care, and respect.

 

🥥 Sri Lankan String Hoppers (Idiyappam) Recipe

Ingredients

• 2 cups roasted rice flour
• 1½ cups hot water
• 1 tsp salt
• 1 tbsp oil (optional)
• (If you are using a packet of ready-made string hopper flour, please make sure to read the instructions on the packet and follow those steps.)

 

Instructions

1. Prepare the Dough

• Add rice flour and salt to a bowl.
• Gradually pour hot water while mixing with a spoon.
• When cool enough to handle, knead into a soft, smooth dough.
• Add a little oil if the dough feels dry.
• If you use packet string hopper flour, follow the manufacturer’s instructions for best results.

2. Fill the String Hopper Press

• Shape the dough into small cylinders.
• Place them inside a string hopper mould/press.
• Lightly oil your mats (string hopper watti) to prevent sticking.

3. Form the String Hoppers

• Press the dough onto each mat in circular motions to create thin, layered nests.
• Keep the size moderate for even steaming.

4. Steam the String Hoppers

• Place the mats in a steamer.
• Steam for 5–7 minutes until firm and cooked through.
• Let them cool slightly before removing from the mats.

 

🍽️ Serving Suggestions

String hoppers pair beautifully with:

• Kiri Hodi (yellow coconut milk gravy)
• Pol Sambol (spicy coconut sambol)
• Dhal Curry (Parippu)
• Chicken or Fish Curry
• Pol Hodi (thick coconut gravy)

For special occasions, enjoy them as part of a full Sri Lankan breakfast spread with boiled eggs, seeni sambol, and coconut roti.

 

⭐ Why String Hoppers Are Loved by All

• Light, gentle, and easy to digest
• Naturally gluten-free
• Perfect base for a variety of curries
• A classic Sri Lankan comfort food
• Easy to prepare for large family meals and celebrations

 

✨ Conclusion

Sri Lankan String Hoppers embody the beauty of simplicity. Their soft, delicate texture and versatility make them a timeless favourite across generations. Whether served with creamy kiri hodi or a spicy sambol, string hoppers bring warmth, tradition, and authentic Sri Lankan flavour to the table. With just a few ingredients and a little practice, this beloved dish becomes one of the most rewarding meals to prepare and share.

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