Sweet and Savory Idiyappam/ String Hoppers

Idiyappam, also known as String Hoppers is a traditional breakfast dish popular in Tamilnadu, Kerala and Sri Lanka. It is traditionally prepared with rice flour but ragi flour Idiyappams are also equally popular. This is the first time I prepared this dish from scratch and since I did not have the traditional Idiyappam maker, I used my Murukku press and it turned out very good! This needs some elbow grease but it is definitely worth the effort.



For the Idiyappam:
Rice flour – 2 cups
Water – 2 cups
Salt- to taste
Ghee or oil – 2 tsp

For the sweet version:
Fresh grated coconut – 4 tbsp
Sugar – 3 tbsp
Ghee – 3 to 4 tsp

For the savory version:
Mustard seeds – 1 tsp
Curry leaves – 5 to 6
Channa dal – 2 tsp
Dry red chilly – 2
Green chillies, finely chopped – 1
Coriander leaves, finely chopped – 2 tbsp
Hing/ Asafoetida – a pinch
Ginger, crushed – 1/2 tsp
Peanuts – 3 tbsp
Turmeric – a pinch
Juice of half a lemon or lime
Oil – 2 tbsp
Salt – to taste


  • Bring the water to a nice boil and add the ghee and salt to the water and mix well
  • Place the rice flour in a bowl and slowly add the hot water and knead into a soft dough
  • Divide the dough into smaller portions such that they fit into the Murukku/Idiyappam press
  • Grease the insides of the press with oil and fill the dough into the press fitted with the disc/plate as shown below

                                                  IMG_4016                    IMG_4001

  • Keep the remaining dough covered with a wet cloth so that it doesn’t dry out
  • Press onto greased idli plates as shown below and steam for about 10 minutes


  • For the sweet version, transfer half of the idiyappams to serving plates and top with ghee, sugar and grated coconut
  • To make the lemon sevai, separate the strings of the remaining idiyappams and break them into smaller pieces
  • Heat oil in a pan, add mustard seeds, channa dal, curry leaves, red chilly, hing and peanuts
  • Then add green chillies, ginger, coriander leaves, turmeric and salt and saute well until the peanuts turn golden brown
  • Turn off heat and add the lemon juice followed by the idiyappam and mix well
  • Idiyappams taste best when served hot

IMG_4003Tip: Sprinkle some hot water on the dough if it gets too difficult to press it. The softer the dough, the more easier it is to squeeze the idiyappams

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