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