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!
Rice Idiyappams, also known as string hoppers, may look intricate but are straightforward once you try them. The dough is pressed into fine strands using an idiyappam mould and then steamed on banana leaf or baking paper. I love serving them on weekend mornings with vegetable stew, egg curry or a spicy chutney for a wholesome meal.
Jump to section: Rice Idiyappam
- Rice Idiyappam Ingredients
- Frequently Asked Questions
- Richa’s Top Tips
- How to Serve Rice Idiyappam
- Storage Tips
- Customisation
- Watch Rice Idiyappam Recipe Video
Rice Idiyappam Ingredients
This recipe needs just a few basic ingredients: rice flour, water, salt and cooking oil. The idiyappams are steamed on banana leaf for the best aroma, but baking paper works equally well if banana leaf isn’t available.
Frequently Asked Questions
Yes. Steamed idiyappams keep in an airtight container in the refrigerator for 2–3 days. Re-steam or microwave with a little water to refresh before serving.
Breaking usually means the dough wasn’t kneaded enough or is too dry. Knead until smooth and soft, and lightly wet your hands if needed. Keep shaped idiyappams covered with a wet cloth so they don’t dry out.
Parchment paper with small holes for steam circulation works, as do lightly oiled steel plates.
If the dough cools down or is too dry, it becomes difficult to press. Work while the dough is warm and soft for best results.
Sticky idiyappams often mean over-steaming or overcrowding. Steam with space between portions and let them rest 2–3 minutes after steaming to firm up.
Richa’s Top Tips
- Knead the dough while warm — it’s easier to get a smooth texture.
- Grease the press and your hands to prevent sticking and make shaping effortless.
- Always cover shaped idiyappams with a wet cloth so they don’t dry out before steaming.
- Don’t overcrowd the steamer — idiyappams can stick to each other if packed too tightly.
How to Serve Rice Idiyappam
- Pair with vegetable stew or chicken curry for a hearty meal
- Serve with sweetened coconut milk and jaggery for a comforting dessert-style dish
- Enjoy with your favorite chutney for a lighter option
Storage Tips
- Keep steamed idiyappams in an airtight container in the fridge for 2–3 days
- Re-steam or microwave with a bit of water before serving to restore softness
- Avoid freezing, as the texture changes unfavorably
Customisation
If you want a nutritious twist, try ragi idiyappams which use finger millet (ragi) flour in place of some or all of the rice flour.
Soft, light and perfectly paired with almost any curry, rice idiyappams are a South Indian classic worth making regularly. They’re simple, satisfying and versatile — ideal for breakfasts, lunches or light dinners.
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Watch Rice Idiyappam Recipe Video
Rice Idiyappam
Equipment
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Idiyappam mould press
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Idli steamer or steamer plate
Ingredients
- 2 cups rice flour
- 3 + 1/4 cups water divided, plus extra for the steamer
- 1 1/2 teaspoons salt
- 2 tablespoons + 2 teaspoons cooking oil
- 1 banana leaf or 10 inch baking paper
- 2–3 banana leaves or baking paper sheets, cut into 2 1/2 inch squares
Instructions
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Bring 3 cups of water to a boil in a wide pan. Add salt and 2 teaspoons oil. When it boils, add rice flour and mix immediately. Sauté for 2–3 minutes to form a sticky dough.
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Switch off the heat and keep the pan covered for 2 minutes.
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Grease the idiyappam press with oil and line a plate or tray with banana leaf or baking paper.
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Transfer the dough to a wide bowl. Grease your hands with oil, take a cricket-ball-sized portion, and knead until soft and smooth. Wet your hands slightly if the dough feels dry. Shape into a cylinder and fill the idiyappam press. Press the dough into fine strands onto the lined plate.
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Repeat in batches without piling idiyappams on top of each other. Cover shaped idiyappams with a wet cloth to prevent drying.
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Bring water to a boil in an idli steamer. Line idli moulds or a steamer plate with cut banana leaf or baking paper and place idiyappams with a little gap between them.
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Steam for 2–3 minutes, then switch off the heat and rest for 5 minutes. Transfer steamed idiyappams onto a plate covered with a wet kitchen towel and cover them to keep warm and soft. Repeat until all idiyappams are steamed.
Video
Notes
- Knead the dough well before filling the idiyappam press to prevent breakage.
- Idiyappams dry out quickly, so keep them covered with a wet cloth at all times until steamed.
- Steamed idiyappams stay good for 2–3 days when refrigerated in an airtight container.
Nutrition
Carbohydrates: 11 g,
Protein: 1 g,
Fat: 1 g
This article was researched and written by Navya Khetarpal.