Homemade String Hoppers

String hoppers, or idiyappam, are one of Sri Lanka’s most beloved staples: lacy little nests of steamed noodles pressed from a soft dough, eaten hot with curry and sambol.

The dough is just three things: flour, salt, and boiling water. Two details make all the difference. First, the flour is steamed before mixing, which pre-cooks it for a smoother, more pliable dough. Second, you mix in boiling, not cold, water quickly to form a soft, workable dough that won’t crack.

The signature shape comes from a string hopper press. Load the dough and squeeze it in a circular motion onto small woven mats, building up a delicate, tangled nest.

A short steam, about 5 minutes, sets the strands. They come out soft, light, and faintly springy. Serve them straight away while hot, alongside a curry, dhal, or coconut sambol.

Kitchen Tips

• Use boiling water and mix fast so the dough comes together soft and pliable, not crumbly.
• Keep the dough covered as you work so it doesn’t dry out and crack in the press.
• Press in a steady circular motion to build even, lacy nests.
• Steam just until set, about 5 minutes, and serve hot since they firm up as they cool.

Variations

• Use red rice flour for a nuttier, more traditional version.
• Serve with kiri hodi (coconut milk gravy), a dhal curry, or sambol.
• Make them sweet by serving with sweetened coconut milk and jaggery.