How to Make Idiyappam: Step-by-Step Process & Must-Have Tools

How to Make Idiyappam: Step-by-Step Process & Must-Have Tools

Vignesh Madhavan

Idiyappam, also known as string hoppers, is a beloved South Indian and Sri Lankan delicacy made from rice flour. Delicate, soft, and light, this dish is enjoyed with sweet or savory accompaniments, making it a versatile addition to any meal. In this guide, we’ll walk you through how to make Idiyappam step-by-step, covering everything from ingredients to tools and secret tips for perfection.


What Is Idiyappam?

Idiyappam is a traditional steamed noodle dish made from rice flour dough, which is pressed into thin strands and steamed until soft and fluffy. It’s gluten-free, light on the stomach, and pairs wonderfully with coconut milk, vegetable stew, or spicy curries.

Originating from Tamil Nadu and Kerala, it has gained popularity across various regions due to its simplicity and health benefits. Whether served for breakfast, dinner, or as a tea-time snack, Idiyappam holds a special place in South Indian households.

Ingredients Needed for Idiyappam

You don’t need a long list of items to make Idiyappam—just a few essentials and a bit of practice.


Core Ingredients:

  • Rice Flour (1 cup) – Use roasted, fine rice flour made specifically for Idiyappam.

  • Water (1 to 1.25 cups) – Boiling hot water to make the dough pliable.

  • Salt (¼ tsp) – For flavor balance.

  • Oil or Ghee (1 tsp) – Optional, to make the dough smoother and non-sticky.

That’s it! The beauty of Idiyappam lies in its simplicity and the quality of its ingredients.


Tools Required to Make Idiyappam

To get those beautiful, delicate noodle-like strands, a few key kitchen tools are essential. Let’s explore what you need.

Idiyappam Maker (Sevai Nazhi or Press)

The most important tool is the Idiyappam press, also called Sevai Nazhi. It can be made of wood, brass, aluminum, or stainless steel and comes with various perforated disc plates.

  • Choose a sturdy, easy-to-grip press.

  • Ensure the plate holes are small to get thin, fine strands.

Steamer or Idli Pot

You need a steamer or idli pot to cook the pressed Idiyappam. This ensures even steaming, which helps retain the soft texture.

  • Grease the idli plates or banana leaves before placing the dough.

  • Use a cloth-covered lid to avoid water droplets falling on the Idiyappam.

Mixing Bowl and Measuring Tools

A large mixing bowl is necessary for kneading the hot rice flour dough. Wooden spoons or silicone spatulas can be used initially before kneading by hand.

  • Always use accurate measuring cups for consistency.


Step-by-Step Idiyappam Preparation Process

Here’s a foolproof process to prepare perfect Idiyappam from scratch:

Step 1: Boil Water

  • Bring 1 to 1.25 cups of water to a rolling boil.

  • Add salt and a few drops of oil or ghee (optional).

Step 2: Mix with Rice Flour

  • In a mixing bowl, add the rice flour.

  • Slowly pour the boiling water into the flour while stirring with a spoon or spatula.

Step 3: Knead the Dough

  • Let it cool slightly (enough to handle), then knead into a smooth, soft, non-sticky dough.

  • The dough should be pliable and moist—not too dry or sticky.

Step 4: Fill the Idiyappam Press

  • Grease the inside of the press.

  • Take a portion of the dough, roll it into a cylindrical shape, and fill it into the press.

Step 5: Press onto Plates or Banana Leaves

  • Press the dough in circular motions onto greased idli plates or cut banana leaves.

Step 6: Steam the Idiyappam

  • Place the plates in a steamer and cook for 8–10 minutes on medium heat.

  • Don’t over-steam; once cooked, the Idiyappam will turn glossy and soft.

Step 7: Serve Warm

  • Once cooled slightly, remove gently using a flat spatula.

  • Serve hot with your favorite curry, chutney, or sweetened coconut milk.

Tips for Soft and Perfect Idiyappam

Making perfect Idiyappam isn’t difficult if you follow these pro tips:

  • Use roasted rice flour made for Idiyappam. Homemade or store-bought flours work, but freshness matters.

  • Boiling water is key—lukewarm water won’t bind the dough well.

  • Knead while warm, but not too hot. It helps the dough become soft and elastic.

  • Don’t overcrowd the steamer—allow space for the steam to circulate evenly.

  • If using banana leaves, cut them into manageable sizes and grease lightly.

  • Always grease the press to avoid dough sticking and ensure smooth pressing.

Serving Suggestions and Variations

Idiyappam is versatile, and the way you serve it can completely change the experience. Here are some ideas:

Sweet Pairings:

  • Freshly grated coconut + sugar or jaggery.

  • Coconut milk sweetened with cardamom and sugar.

Savory Options:

  • Potato stew or vegetable kurma.

  • South Indian chicken curry or fish molee.

  • Spicy chutneys (tomato, coconut, or mint).

Creative Twists:

  • Mix a bit of beetroot juice or spinach puree in the dough for colorful Idiyappam.

  • Stir-fried Idiyappam with mustard seeds, curry leaves, and green chilies for a quick breakfast.

Final Thoughts

Idiyappam is more than just a traditional recipe—it’s a celebration of simplicity, tradition, and health. With just a handful of ingredients and a bit of practice, you can master the art of making these delicate rice noodles at home. Whether you’re indulging in a sweet treat or savoring it with a spicy curry, Idiyappam is sure to win hearts across generations.

So go ahead, invest in a good Idiyappam press, get your rice flour ready, and bring this South Indian classic to your kitchen. Once you experience the soft, melt-in-the-mouth texture of homemade Idiyappam, there’s no going back!

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