Idiyappam (String Hoppers)
ඉඩියාප්පම් (Sinhala) / இடியாப்பம் (Tamil)
Description
Idiyappam is a beloved breakfast and dinner staple throughout Sri Lanka, enjoyed by both Sinhalese and Tamil communities across the island. In homes and restaurants alike, these delicate rice noodle nests are typically served fresh and steaming, accompanied by traditional curries and sambols that vary slightly by region. The dish exemplifies Sri Lanka's rice-based culinary heritage and the subtle differences in preparation reflect the island's diverse cultural influences.
Dietary Information
Milk
Tree Nuts
Wheat
Vegetarian
Vegan
Optional
This dish contains gluten
Serving information
Serving style
Traditionally served on a banana leaf, plate, or shallow bowl with accompaniments arranged around or in separate small dishes. Modern restaurants may use ceramic plates. Usually 2-4 idiyappam per serving, depending on the establishment.
Quick facts
Breakfast vendors: 6 AM - 10 AM. Restaurants serving idiyappam for multiple meals: 6 AM - 10 PM with possible afternoon breaks.
Safety Tips
What to Look For
-
Freshly steamed idiyappam with visible steam
Freshly steamed string hoppers minimize food safety concerns and offer the best texture. Look for places where you can see them being prepared or where steam is still visible from recently made batches.
-
Clean, dedicated idiyappam-making area
Establishments with a specific, clean preparation area for idiyappam typically take more care with the process and ingredients.
-
Properly stored accompaniments (curries, sambols)
While idiyappam itself is low-risk, accompaniments like curries need to be kept at safe temperatures. Avoid places where curries sit at room temperature for extended periods.
-
White or slightly off-white color with distinct strands
Quality idiyappam should be clean-looking with visible separate strands, indicating proper preparation and freshness.
-
Venues with high turnover of customers
Busy establishments typically prepare food more frequently, ensuring freshness.
What to avoid
-
Grayish, discolored, or yellowed idiyappam
Discoloration suggests old rice flour, poor storage, or idiyappam that was made long ago and has been sitting out.
-
Clumpy, mushy texture without distinct strands
Indicates either poor preparation or idiyappam that has been sitting too long and absorbed moisture from the air.
-
Sour or musty smell
Fresh idiyappam should have a neutral or slightly sweet rice aroma. Any sour smell suggests fermentation has begun, especially in tropical climates.
-
Pre-made idiyappam sitting uncovered for long periods
Exposed idiyappam can collect dust and contaminants. Prefer places that make them fresh or keep them covered.
-
Lukewarm curries that should be hot
Accompaniments like curry should be kept hot to prevent bacterial growth. Cold sambols (like pol sambol) should look fresh and vibrant.
Price information
Price range
Budget tips
- Local 'kades' (small restaurants) offer the most economical idiyappam, typically 50-150 LKR per serving (2-4 pieces).
- Mid-range restaurants charge 150-250 LKR for a more refined presentation with multiple accompaniments.
- Tourist-oriented establishments and hotels may charge 300-400 LKR for essentially the same dish.
- The accompaniments often determine the price more than the idiyappam itself.
- Order multiple portions if sharing, as single servings are often modest.
Value indicators
- Freshly steamed (not pre-made and reheated).
- Accompanying curries and sambols made in-house.
- Light, fluffy texture with distinct, separate strands.
- Multiple accompaniment options included in the price.
- Clean, dedicated preparation area visible to customers.
Where to Find This Dish
Local Markets
Morning markets often have stalls specializing in breakfast items including freshly made idiyappam.
Pettah Market (Colombo), Central Markets in major towns
Early Morning, Morning
Tamil Areas
Regions with significant Tamil populations often have specialized idiyappam vendors and more variations.
Nuwara Eliya, Batticaloa, Jaffna Peninsula
Morning
Urban Residential Neighborhoods
Local 'kades' (small restaurants) serving breakfast in residential areas.
Side streets away from main tourist areas
Morning, Evening
Vendor Tips
- Look for places where you can see idiyappam being freshly pressed and steamed.
- Establishments that offer a variety of accompaniments typically take pride in their idiyappam.
- Some vendors sell idiyappam separately from curries, allowing you to choose your own combinations.
How to Order
Regional Variations
-
White Idiyappam
(Sudu Idiyappam (Sinhala) / Vellai Idiyappam (Tamil))
The standard version made from white rice flour, typically served with savory accompaniments.
-
Red Idiyappam
(Rathu Idiyappam (Sinhala) / Sivappu Idiyappam (Tamil))
Made with red rice flour, it has a slightly nuttier taste and higher nutritional value, particularly popular in health-conscious establishments.
-
Wheat Idiyappam
(Thirigahaala Idiyappam (Sinhala) / Gothumai Idiyappam (Tamil))
A variation using wheat flour instead of rice flour, creating a slightly different texture and taste.
-
Coconut Idiyappam
(Pol Idiyappam (Sinhala) / Thengai Idiyappam (Tamil))
Rice flour dough mixed with grated coconut, giving a richer flavor and slightly different texture.
-
Sweet Idiyappam
(Pani Idiyappam (Sinhala) / Inippu Idiyappam (Tamil))
Served with sweetened coconut milk and jaggery or sugar, often eaten as a dessert or sweet breakfast, particularly in Tamil communities.
-
Milk Idiyappam
(Kiri Idiyappam (Sinhala) / Paal Idiyappam (Tamil))
The dough is made with milk instead of water for a richer taste, often served as a special variation.
-
Pittu Idiyappam
(Pittu Idiyappam)
A fusion dish combining elements of both idiyappam and pittu (another Sri Lankan specialty), often including layers of coconut.
Cultural context
History
Idiyappam's origins trace back several centuries in South Asian culinary history, with strong connections to both Tamil and Sinhalese cuisines. The dish demonstrates the historical rice cultivation importance in Sri Lanka and the ingenious ways rice was transformed into varied textures and forms. While similar to South Indian idiyappam, Sri Lankan versions typically use distinctive accompaniments like kiri hodi (coconut milk curry) and pol sambol that reflect the island's unique culinary heritage. The preparation method using special idiyappam presses has remained largely unchanged for generations.
Local significance
Idiyappam represents Sri Lanka's ingenuity with rice preparation and holds cultural importance in both Sinhalese and Tamil communities. It's considered a wholesome, digestible meal suitable for everyone from children to the elderly.
Eating customs
- Eaten with the right hand by breaking off small portions and mixing with curry.
- Different accompaniments are typically consumed in specific combinations learned from childhood.
- In homes, idiyappam is often served family-style with shared accompaniments.