Stringhoppers / Idiyappam

Heap of Spice
by Heap of Spice
3 People
50 min

Idiyappam is a popular South Indian dish and one of the main staples. Idiyappam or string hoppers is made with rice flour& spices. Typically, it is steamed and eaten as breakfast but it can be also served as an evening snack or a side dish with a meal. The Tomato Kurma recipe will take your idiyappam to the next level because kurma has that perfect blend of sweetness from onions, spiciness from green chilies, saltiness from tomatoes, and tanginess from lemon juice. This article will give you all the tips you need to become an expert at cooking idiyappam with tomato kurma. Let’s get started! And it’s Gluten free , Vegan !

A delicious freshly made Rice Flour noodles with a delicious Tomato curry , a perfect breakfast recipe which also happens to be Vegan & Gluten free.

Recipe details
  • 3  People
  • Prep time: 25 Minutes Cook time: 25 Minutes Total time: 50 min
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Idiyappam / String Hoppers
  • Making Idiyappam / String Hoppers
  • 2.5 cups water
  • 2 cups rice flour
  • 1 teaspoon salt
  • 1 teaspoon oil for cooking + oil for kneeding and greasing the plates
For Tomato Curry
  • 1 big onion , thinly sliced
  • 3 medium tomatoes , finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon jaggery
  • Pinch hing
  • Curry leaves
  • 1 teaspoon mustard seeds
  • For the Masala Paste
  • 2 green chillies
  • 1 teaspoon fennel seeds
  • 1/2 cup fresh coconut
  • Grind the masala using little water into smooth paste
To make the Idiyappm / String Hoppers
In a thick bottomed pot , add water , salt and oil.
Bring the water to a roaring boil.
Lower the flame and add the rice flour.
Mix it well breaking lumps.
Switch off the flame and keep it covered for 10 mins.
After 10 mins , while the dough is still warm , grease your palms and pull out a pice of the dough and kneed it well until it’s smooth.
Repeat the same for the rest of the dough. Add a little oil if the dough sticky. The dough needs to be lump free and smooth.
Keep the dough covered with a wet cloth to avoid drying.
To make the idiyappam, use the plate with small holes of the chakli maker.
Grease the chakli moulds and the idly plates with oil and add a piece of the dough into the chakli mould.
Using pressure press the chakli mould to get thin strings of vermicelli.
Fill all the plates.
In a big pot , bring water to boil.
Keep the idly plates in the steamer and steam the idiyappam for 10 mins.
After steaming, remove from plates and enjoy with tomato korma.
For making the Tomato Curry
In a pan add a tablespoon oil.
When the oil is hot add mustard seeds , hing and curry leaves.
After the mustard seeds splutters , add onion , 1 teaspoon turmeric and sauté until the onions are soft.
Add tomatoes and salt to taste.
Fry for a minute until the tomatoes start to release water. Mash the tomatoes a bit.
Add the chilli ,cumin and coriander powders. Adjust salt.
Fry until the tomatoes release oil and the dry masala release their aroma.
Now time to add the masala paste and sauté for 2-3 mins until the raw smell goes away.
Add water to adjust the consistency about a cup of water and jaggery.
Give it a good mix and cover and cook for 5-6 mins.
Serve hot with idiyappam or even chapati !
  • Making Idiyappam With No Lumps: Tips and Tricks
  • Idiyappam is made with rice, salt, and water. It is kneaded to make a smooth lump-free soft dough. The trick is to make a pliable dough so that the string hoppers can hold their shape and do not stick together when it's steamed. Follow the exact measurement of the recipe, to achieve the perfect texture.
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