Instant Idiyappam Recipe | How to make South-Indian String Hoppers

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Instant Idiyappam

May 10, 2022         one comment.

You can make soft and delicious Instant Idiyappam with just 3 ingredients: rice flour, salt & a bit of oil in under 45 minutes. A great breakfast option for the weekends!

Instant Idiyappam Recipe | How to make South-Indian String Hoppers, Nool Puttu, Noolappam or Shavige |

Instant Idiyappam is my attempt at making my favorite Sevai a bit more accessible. A popular South-Indian breakfast or tiffin dish, Idiyappam is served with spicy side dishes like the vegetable kurma or sweetened coconut milk. Depending on whether you’re craving a sweet or savory breakfast, you can switch things up for a delicious meal!

The first thing when people think of South-Indian food is Idli or Dosa. And while I don’t deny just how amazing both those dishes are, I’m bummed that idiyappam doesn’t get as much popularity the other dishes. Popular in Kerala, parts of Tamil Nadu, Karnataka and Sri Lanka, the string hoppers have been around for centuries, and if you haven’t tried them yet, you absolutely should!

How to make the Instant Idiyappam or Shavige?

The quickest and easiest way to make the instant idiyappam is with fresh rice flour. If you’re lucky and have access to fresh idiyappam flour, get that! If not, you can always use regular raw rice flour (optionally, roasted for couple minutes) or make your own rice flour at home. All you do is soak some rice in water for a few hours, dry it out on a kitchen cloth, then grind to fine powder and pass it through a sieve.

Then make a soft dough with rice flour, salt, hot water and oil. Depending on your idiyappam maker potato press, divide the dough & shape into a ball or log. Keep them covered with a damp kitchen cloth as you continue to make your idiyappam.

Grease your idiyappam maker, add the formed rice flour dough into it, squeeze onto steamer plates or banana leaves. Then steam for 6-8 minutes, let it cool a bit & you have fresh soft idiyappam ready to be served!

Instant Idiyappam Recipe | How to make South-Indian String Hoppers, Nool Puttu, Noolappam or Shavige |

Where do I get the Idiyappam Press?

If you live in India, check for the idiyappam maker in any Indian store that sells utensils, cooking pots & pans and other household vessels! And if you make Sev or Chakli or Murukku at home, you must already have it. If your vendor doesn’t know what Idiyappam press is, just ask for Sev or Chakli maker, and make sure it comes with the smallest noodle hole attachment. 🙂

And If you live in the US, I’ve seen some Indian stores carry it, but your best bet is Amazon! You have a bunch of options, all around $20-$25. I bought this manual idiyappam press last year, and it comes with a whole bunch of attachments! And if you live elsewhere, then you should probably check for Amazon, AliExpress or look for a close substitute (read on to find more!)

I don’t have an Idiyappam Press? What can I use?

If you don’t have or want to buy the idiyappam press, then you have a couple other options here. Whichever one you choose, make sure to get the stainless steel one and not the plastic one. Since the dough is going to be hot, its best to get something that’s heat-proof.

Manual Pasta Maker or Press: a lot of websites (including Amazon, AliExpress & Walmart) sell manual pasta press makers. Just choose the attachment with the smallest noodle hole for the idiyappam!

Potato Ricer: The next best option is a potato ricer! If you make mashed potatoes a lot, you probably already have this on hand. I’ve seen a few different potato ricers. Make sure you choose one with the smallest holes possible!

Idiyappam is supposed to be thin rice noodles. Making big fat noodles may also not help during the steaming process.

Veg Kurma Recipe | Sarava Bhavan Hotel style Vegetable Kuruma | Veg Korma | Vegan Indian Recipes | Foodomania

What is Idiyappam served with?

The most popular and traditional way of serving Idiyappam is with sweetened coconut milk called Thengapal in Tamil & Malayalam. There are many versions of making the thengapal. My personal favorite is thinned coconut milk mixed with some jaggery and cardamom powder. You have to dip the idiyappam in the coconut milk & swallow. And then whatever coconut milk is leftover, drink it up!

You can also serve Idiyappam with Vegetable Kurma, which is popular in many South-Indian restaurants like Saravana Bhavan, A2B, Ananda Bhavan etc. That’s my favorite way of eating idiyappam. I prefer a savory breakfast over a sweet one, and choose the Idiyappam and Kuruma combination more often than the one with coconut milk.

How to store Idiyappam?

If you have leftovers, store in an airtight dish in the refrigerator for upto 7 days or in the freezer for a month or even two. Right before serving, sprinkle some water and steam or microwave the idiyappam for a couple minutes or until they’re soft and fluffy again.

Here’s a quick video on how to make Instant Idiyappam with rice flour at home

Instant Idiyappam – Print the Recipe

Instant Idiyappam Recipe | How to make South-Indian String Hoppers, Nool Puttu, Noolappam or Shavige |

Instant Idiyappam

  • Author: Kavitha Ramaswamy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 68 pieces 1x
  • Diet: Vegan


Instant Idiyappam or Noolappam or String hopper is an authentic South-Indian recipe made with rice flour squeezed into noodles & steamed!



  • 1 cup Rice Flour*
  • 1/4 tsp Salt
  • 1 TBsp Veg Oil
  • 1/4 cup Hot Water
  • More Vegetable Oil for brushing the idiyappam press

To serve:

Equipment: Idiyappam Press or Manual Pasta Press or Potato Ricer

NOTE on the best Rice Flour for Idiyappam:

  • If you have access to a South-Indian store, get the “Idiyappam Rice Flour”
  • If not, use a regular raw rice flour. You can also roast it for a couple minutes before you use it to make the dough
  • Homemade: Soak 2 cups rice in water for 4-5 hours, then drain it & spread it out on a clean kitchen cloth. Let it almost dry. Add to a spice grinder & grind to smooth rice powder & use it!


  • Mix together the rice flour and salt
  • Add the oil and hot water and mix with a fork until mixture comes together
  • Use your hands to knead into a soft dough. Form a smooth log, keep covered with a damp kitchen cloth
  • Meanwhile, heat a cooker or pot with some water in it, get your steamer ready
  • Fix your thin noodle hole attachment to your idiyappam press (you can also use a manual pasta press or potato ricer, but it’ll make slightly thicker noodles)
  • Brush the inside really well with vegetable oil to prevent the rice dough from sticking too much
  • Add the formed rice logs into the idiyappam maker and close with a lid
  • Start squeezing out the noodles in circular motion onto your greased plate / leaf (refer note below), and stop at the center once you have an idiyappam that covers your plate
  • Place the plate in a steamer or the cooker or pot, cover & steam for  6-8 minutes
  • Once done, remove & let it cool down before removing onto your serving plate
  • Serve the idiyappam hot with vegetable kurma, thengapal (sweetened coconut milk), chutney, sambar or any side dish you prefer
  • In case you have leftover, just store in an air-tight dish in the refrigerator for upto 7 days or in the freezer for a month. Just steam or microwave with a drop of water to soften them again, right before serving

Options for Idiyappam Press:

  • An Idiyappam Press with the thin noodle attachment is easily available on Amazon
  • You can also use a potato ricer or a manual pasta press, but make sure to get the one with the smallest noodle hole attachment as possible.

Options for Steaming:

  • You can squeeze out the idiyappam directly on Idli plates or steamer plates and place in a cooker or pot with water and steam it
  • You can also use Asian steamers (just add a leaf in the bottom)
  • If you don’t have any of them, then add a banana leaf (or any edible leaf) on a plate, brush with some oil, and squeeze noodles / hoppers onto it. Then place the plate raised inside a cooker / pot, and steam
  • Whatever you choose, make sure to brush the plate or leaf with oil, to prevent idiyappam from sticking
  • Category: Breakfast
  • Method: Steamed
  • Cuisine: South-Indian

Keywords: how to make idiyappam, idiyappam recipe, instant idiyappam recipe, string hoppers, noolappam, nool puttu

Thank you for reading! If you tried the instant idiyappam recipe, or have any questions before you make it, please leave a comment below. 🙂

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