---
title: Idiyappam (Sri Lankan String Hoppers)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/string-hoppers-idiyappam
---

Gather @vegetable oil{1%tbsp}.

Bring about 300ml @water{300%ml} to a boil with a good pinch of @salt{} and the oil.

Pour the boiling water into the @rice flour{250%g} 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. ~{5%minutes}

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. ~{7%minutes}

Peel off the trays while still warm and serve with a curry or coconut sambol.