Contents
Idiyappam Recipe – Kerala’s Traditional String Hoppers & Culture
Introduction
Known locally as Idiyappam and internationally as string hoppers, this South Indian breakfast is a staple in Kerala, Tamil Nadu, and Sri Lanka. Made from steamed rice flour strands, the dish has a soft, fluffy texture and pairs equally well with spicy curries or sweet coconut milk.
History
This dish has been enjoyed for centuries by Tamil and Malayalam-speaking communities. Its minimal ingredients, nutritional benefits, and cultural symbolism have made it a regular feature at both everyday meals and festive occasions.
Ingredients
To make Kerala-style steamed rice noodles, you’ll need:
- Rice flour – 2 cups (roasted preferred)
- Boiling water – as required for dough
- Salt – ½ teaspoon
- Fresh grated coconut – for garnish
Preparation
- Mix Dough: Combine rice flour and salt. Add boiling water slowly, kneading into a smooth, non-sticky dough.
- Shape: Use a string hopper press to form thin strands directly onto greased plates or banana leaves.
- Steam: Cook for 8–10 minutes until soft and fluffy.
- Finish: Garnish with fresh coconut before serving.
Variations
- Sweet: Served with jaggery syrup and coconut milk.
- Egg version: Tossed with scrambled eggs and spices.
- Lemon style: Flavored with lemon, chilies, and curry leaves.
- Vegetable mix: Combined with sautéed vegetables.
Serving Suggestions
- Vegetable or chicken stew
- Egg curry
- Fish moilee
- Sweetened coconut milk
- Spicy chutneys
Health Benefits
- Steamed – low in fat
- Gluten-free & easy to digest
- Good carbohydrate source
- Balanced when paired with vegetables or protein
Conclusion
Whether you call them string hoppers or Idiyappam, these steamed rice noodles are a healthy, versatile, and culturally significant dish in Kerala. They offer a wholesome and satisfying way to start the day.
