🇱🇰 Sri LankaCatalog recipe
Steamed lace of pressed rice noodles, soft and faintly sweet, built to soak up whatever curry sits beside it on the plate.
For 4 servings.
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Bring about 300ml water to a boil with a good pinch of salt and the oil.
Pour the boiling water into the rice flour a little at a time, stirring with a wooden spoon into a soft, non-sticky dough; cover and rest 5 minutes so the flour hydrates evenly.
Knead briefly while still warm, then pack the dough into a string hopper press fitted with a fine disc (or a piping bag with a multi-hole tip).
Press the dough in tight spirals onto small steamer trays or muslin-lined baskets, making rounds about 10cm across.
Steam over rapidly boiling water until the strands turn translucent and firm, 6–8 minutes.
💡 Don't over-steam them — go past firm-and-translucent and they dry out and turn brittle.
Peel off the trays while still warm and serve with a curry or coconut sambol.
Idiyappam is shared across Sri Lanka and South India, pressed from rice-flour dough through a mold and steamed on woven mats or perforated trays. In Sri Lankan homes it works as a lighter alternative to rice, eaten with coconut sambol or a thin curry for breakfast or a late dinner.
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