I’m convinced there’s no better accompaniment to curries, stews and chutneys than these Rice Idiyappams. They’re light, delicate, beautifully steamed and absolutely addictive!
These Rice Idiyappams (also known as String Hoppers) may look complicated to make but trust me, you just need to make them once to get the hang of it!
We use an idiyappam press to get those perfect delicate strings and then steam them in a banana-leaf lined idli steamer. I absolutely love starting my weekend mornings with these on the plate along with some veg stew, egg curry and chutney on the side. It really doesn’t get more wholesome than this!
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Rice Idiyappam Ingredients
You just need 5 ingredients for this recipe. We make the idiyappam dough using rice flour, water, salt, and cooking oil. And then line and steam these in banana leaf. Don’t worry if you haven’t got banana leaf though, simply swap for baking paper and you’re good to go!
Frequently Asked Questions
Yes! Steamed idiyappams can be refrigerated in an airtight container for 2-3 days. Just re-steam or microwave with a sprinkle of water before serving to refresh them.
This usually happens if the dough hasn’t been kneaded enough or if it’s too dry. Make sure to knead well until soft and smooth, and wet your hands lightly while kneading if needed. After kneading, make sure to cover the idiyappams with a wet cloth so they do not dry out.
You can line the steamer with parchment paper with small holes poked into it for steam circulation, or even lightly oiled steel plates.
This can happen if the dough has cooled too much or if there wasn’t enough water. Work with the dough while it’s still warm and soft — that’s when it’s easiest to shape!
They may have been over-steamed or steamed without enough space between them. Make sure not to overcrowd, and rest them for 2-3 minutes after steaming so they firm up.
Richa’s Top Tips
- Knead the dough while warm — it’s easier to get it smooth.
- Grease the press and your hands to make shaping easier and prevent sticking.
- Always cover shaped idiyappams with a wet cloth to prevent drying out before steaming.
- Don’t overcrowd while steaming — they can stick together!
How to Serve Rice Idiyappam
- Pair with vegetable stew or chicken curry for a comforting meal
- Serve with sweetened coconut milk and jaggery for a truly comforting sweet treat
- Enjoy with a side of your favorite chutney
Storage Tips
- Store steamed idiyappams in an airtight container in the fridge for 2-3 days
- Re-steam or microwave with a little water sprinkled on top before eating
- These are not freezer-friendly as their texture changes – so don’t freeze them!
Customisation
If you like this recipe, check out my Ragi Idiyappams for a nutritious spin!
Soft, light, and perfect with just about any curry, these idiyappams are a true South Indian classic that deserves a spot in your regular rotation.
Tried this recipe? Don’t forget to tag me @my_foodstory and send me your recreations!
Watch Rice Idiyappam Recipe Video
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1 Idiyappam mould press
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1 Idli Steamer
Prevent your screen from going dark
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Take 3 cups of water in a kadai or pan. Add salt & 2 teaspoons of oil and when it boils, add rice powder and combine immediately. Saute for 2-3 minutes to form a sticky dough.
3 + ¼ cups water, 1 ½ teaspoons salt, 2 cups rice flour
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Switch off the heat & keep covered for 2 minutes.
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Grease idiyappam press with oil and line a plate or tray with banana leaf or baking paper.
2 tablespoons + 2 teaspoons cooking oil
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Transfer the dough to a wide bowl. Grease your hand with oil, take out a cricket ball sized dough, knead each ball till they are soft & smooth. You may wet your hands with water while kneading if the dough is dry. Shape into a cylinder and fill into the idiyappam mould press. Rotate the handle to make idiyappams onto the plate lined with banana leaf.
1 banana leaf or 10 inch long baking paper, 2-3 Banana leaves or 2-3 sheets baking paper
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Repeat this in batches for all the dough. Do not pile idiyappams on top of each other as they stick together. Cover the idiyappams immediately with a wet cloth as they dry out if exposed.
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Heat an idli steamer and bring the water to a boil.
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line the idli moulds with cut banana leaf or baking paper. Gently place the idiyappams on each mould
OR
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line a steamer plate with banana leaf, place the idiyappams with some gap in between and do not overcrowd the plate
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Place the idli mould or steamer plate inside the steamer and steam for 2-3 minutes, switch off the heat and rest for 5 minutes.
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Place a wet kitchen towel on a plate, transfer the steamed idiyappams on it and cover with the wet kitchen towel. Repeat the same for steaming all the idiyappams.
- Knead the dough well before filling them into the idiyappm press so the idiyappams do not break.
- Idiyappams dry out too quickly and hence keep them covered with a wet cloth at all times.
- Steamed idiyappams stay good for 2-3 days when refrigerated in an air tight container.
Calories: 59kcal, Carbohydrates: 11g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.005g, Sodium: 145mg, Potassium: 10mg, Fiber: 0.3g, Sugar: 0.02g, Calcium: 1mg, Iron: 0.05mg
This article was researched and written by Navya Khetarpal.