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How to Make Idiyappam (String Hoppers) or Rice Sevai

Updated on November 11, 2017
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I love cooking tasty, healthy meals and staying fit. I truly enjoy sharing traditional Indian dishes with everyone.

Idiyappam (String Hoppers) or Rice Sevai

Fresh Noodles Made With Rice and Coconut Batter

Idiyappam (rice sevai) is a popular breakfast dish in India. They are very appetizing when eaten with a spicy or sweet side dish. We make varieties of accompaniments for this main course sevai.

These rice sevai (string hoppers) are made from fresh rice and coconut batter. They remain fresh for a day at normal temperature. You can store them up for up to two days in a refrigerator.

Idiyappam are soft and flavorful, though not spicy. They pair very well with spicy chutney, vegetable stew, and other side dishes. They are also enjoyed with sweetened coconut milk.

Let me show you how to make idiyappam!

Homemade idiyappam
Homemade idiyappam
5 stars for Idiyappam (String Hoppers) or Rice Sevai

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: About ten idiyappams, enough for five people.

Ingredients

  • 1 1/2 cup white raw rice, soaked for 6 hours
  • 3/4 cup grated coconut
  • 1/4 tsp salt
  • 1/4 tsp oil, to grease idiyappam maker container.

Step-By-Step Instructions and Images for Making Idiyappams or String Hoppers (Rice sevai)

  1. Soak rice in water for about 6 hours. Strain them. Put them into a mixer or grinder.
  2. Add grated coconut. Grind, adding enough water to make a very smooth batter.
  3. Transfer it to a deep-bottomed vessel. Add salt. Mix well. Set aside at least for 8 hours or overnight. Cover the container with a perforated plate.
  4. After resting, transfer this batter to a deep-bottomed thick pan or wok. Add enough water to make it as thin as butter milk.
  5. Heat the pan. Stir the mix continuously, so that it won't burn in the bottom. This is a bit tedious job. Keep the heat very low.
  6. You have to stir the mix till it becomes thick or the mix turns into a single lump.
  7. At this point, you should be able to make balls out of this mix. This is the right consistency. Turn off the stove.
  8. Make fist-sized balls, touching water on your fingers when they are still hot.
  9. Steam-cook these balls up to 15-18 minutes. Turn off the stove.
  10. Fill these balls(when hot) inside the greased idiyappam maker container or mould, press to get idiyappam. Collect the idiyappam on a plate. You should note here that the balls should be very hot while pressing through the mould.
  11. Otherwise, pressing the ball will be very hard. So, always cover the lid of the steamer back, each time you take out the balls for making idiyappam or keep the steamer on a very low heat through out, until you press the last ball to make idiyappam.
  12. Place the idiyappam on a wet cotton towel one near the other, so that these noodles won't stick to the container.
  13. These cold noodles are very soft, delicious, and flavorful. Eat them with a spicy chutney or vegetable stew.
  14. You can also eat them by immersing in sweetened coconut milk.
  15. People sometimes prepare spicy sevai dish by adding tempering and seasonings to the cold sevai.
  16. Enjoy eating idiyappam!

Click thumbnail to view full-size
Step one: Make idiyappam batter as per instructions. It should have very thin consistency.Step two: Stir the mix on very low heat till it becomes thick. You should be able to make balls out of it.Step three: This is the final stages of stirring the batter.Step four: Make fist-sized balls when the mix is very hot. Apply water to your fingers, so that the mix won't stick to your fingers. Steam-cook these balls up to 15-18 minutes. Cooked ballsStep five: This is idiyappam maker. Put the balls inside the idiyappam maker container. At a time you can put about 1 1/2 balls, depending on the size of the container. Step six: Press it to collect the idiyappam on a plate. Repeat the same for making all the idiyappams. Place them on a wet cotton cloth. Use them as you desire. Enjoy eating!
Step one: Make idiyappam batter as per instructions. It should have very thin consistency.
Step one: Make idiyappam batter as per instructions. It should have very thin consistency.
Step two: Stir the mix on very low heat till it becomes thick. You should be able to make balls out of it.
Step two: Stir the mix on very low heat till it becomes thick. You should be able to make balls out of it.
Step three: This is the final stages of stirring the batter.
Step three: This is the final stages of stirring the batter.
Step four: Make fist-sized balls when the mix is very hot. Apply water to your fingers, so that the mix won't stick to your fingers. Steam-cook these balls up to 15-18 minutes.
Step four: Make fist-sized balls when the mix is very hot. Apply water to your fingers, so that the mix won't stick to your fingers. Steam-cook these balls up to 15-18 minutes.
Cooked balls
Cooked balls
Step five: This is idiyappam maker. Put the balls inside the idiyappam maker container. At a time you can put about 1 1/2 balls, depending on the size of the container.
Step five: This is idiyappam maker. Put the balls inside the idiyappam maker container. At a time you can put about 1 1/2 balls, depending on the size of the container.
Step six: Press it to collect the idiyappam on a plate. Repeat the same for making all the idiyappams. Place them on a wet cotton cloth. Use them as you desire. Enjoy eating!
Step six: Press it to collect the idiyappam on a plate. Repeat the same for making all the idiyappams. Place them on a wet cotton cloth. Use them as you desire. Enjoy eating!

Nutritional Information of Idiyappam

Nutrition Facts
Serving size: 1
Calories 112
Calories from Fat0
% Daily Value *
Fat 0 g
Carbohydrates 25 g8%
Sugar 0 g
Fiber 1 g4%
Protein 2 g4%
Cholesterol 0 mg
Sodium 80 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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