Sri Lankan
Idiyappam
Sri Lankan idiyappam are delicate steamed rice-flour noodle nests, soft and lacy with a gentle warmth from freshly made dough. They are traditionally eaten with kiri hodi, coconut sambol, or a mild curry.
Watch it madeApé Amma · 8:55
Ingredients
- Idiyappam flour (rice flour/roasted rice flour)2 cups
- Salt1/2 tsp
- Boiling water1 1/4 cups
- Coconut oil1 tsp
- Fresh grated coconut1/2 cup
- Coconut milk1/2 cup
Method
- Mix the rice flour and salt in a bowl.
- Pour in the boiling water a little at a time, stirring with a spoon until a soft dough forms.
- Add the coconut oil and knead briefly while still warm until the dough is smooth and pliable.
- Press the dough through an idiyappam press or string hopper mold onto lightly greased idli or hopper trays, forming thin nests.
- Steam over boiling water for 8 to 10 minutes until cooked through and tender.
- Serve hot topped with fresh grated coconut and a little coconut milk.
Common questions
Can I substitute regular rice flour for roasted rice flour in idiyappam?
Yes, but roast it first on low heat for 4 to 5 minutes until warm and aromatic, not browned. Unroasted flour can make the dough gummy and harder to press, with a less delicate texture.
How long should I steam idiyappam, and how do I know they’re done?
Steam over steadily boiling water for 6 to 8 minutes. They’re done when the nests look set, feel firm but springy, and release easily from the mats without feeling wet or sticky in the center.
What are the most common mistakes when making idiyappam dough?
The biggest issues are adding too much water, under-kneading, or letting the dough cool too much before pressing. The dough should be soft, warm, and pliable, not crumbly or sticky. Add water very gradually.
How do I store leftover idiyappam dough or cooked idiyappam?
Store uncooked dough covered and use it the same day if possible; it dries out quickly. Cooked idiyappam can be refrigerated in an airtight container for 1 to 2 days. Reheat by steaming briefly so they stay soft.
What are the best ways to serve idiyappam?
Serve idiyappam warm with coconut milk, kiri hodi, dhal curry, or a mild vegetable curry. A little coconut oil brushed on top helps prevent sticking and adds flavor. They’re best eaten soon after steaming.