Idiyappam with Pol Sambol

Idiyappam with pol sambol is a light yet satisfying dish of delicate steamed rice-flour noodle nests served with a vivid coconut relish. The string hoppers are soft and tender, while the sambol adds freshness, heat, citrus, and crunch for a beautifully balanced plate.

Nutrition · per serving

584kcal

7.5gProtein

89.4gCarbs

22.7gFat

5.7gFiber

2 servings

Ingredients

10 items

Idiyappam dough

rice flour250 g

fine salt4 g

boiling water260 ml

neutral oil5 ml

Pol sambol

freshly grated coconut120 g

green chili, finely sliced10 g

small red onion, very finely sliced40 g

lime juice20 ml

fine salt3 g

For steaming and serving

neutral oil5 ml

Tips

•Freshly grated coconut gives the most authentic texture; frozen grated coconut, thawed and squeezed lightly, is a good substitute.
•The dough must be pressed while still warm; once cool, it becomes harder to extrude smoothly.
•If you do not have a string hopper press, a sturdy potato ricer with small holes can work for a rustic version.
•For a fuller meal, serve with kiri hodi, dhal curry, or a soft-boiled egg if desired.

Steps

1
Bring water to a full boil. In a mixing bowl, combine the rice flour and salt for the idiyappam dough. Pour in the boiling water gradually while mixing with a spoon until the flour is evenly moistened, then add the oil. When cool enough to handle, knead for 2-3 minutes into a smooth, soft dough that is pliable but not sticky; if it cracks, add 1 teaspoon more hot water at a time, and if too wet, dust with a little rice flour.
250 g rice flour4 g fine salt260 ml boiling water5 ml neutral oil
2
Lightly oil the string hopper press and the steaming plates or small pieces of parchment. Divide the dough into 4 portions and load one portion into the press. Press thin noodle nests in spirals, about 10-12 cm wide, onto the prepared plates. Keep the formed nests covered with a clean cloth so they do not dry out while you shape the rest.
5 ml neutral oil
3
Set up a steamer and bring the water to a steady boil. Steam the idiyappam nests in batches for 7-9 minutes, until the strands turn opaque and set. They should lift off cleanly and feel tender, not doughy in the center.
4
While the idiyappam steam, make the pol sambol. In a bowl, mix the grated coconut, green chili, red onion, lime juice, and salt. Rub the mixture lightly with your fingertips for 1 minute to help the chili, onion, and lime penetrate the coconut without crushing it into a paste. Taste and adjust salt or lime for a bright, punchy finish.
120 g freshly grated coconut10 g green chili, finely sliced40 g small red onion, very finely sliced20 ml lime juice3 g fine salt
5
Let the steamed idiyappam rest for 2 minutes so the strands firm slightly. Serve hot with the pol sambol alongside or spooned over the top.

Origin & History

Idiyappam, also known as string hoppers, is a classic Sri Lankan staple with deep roots in South Indian and Sri Lankan food traditions. Made from rice flour and steamed into delicate noodle nests, it is especially popular for breakfast or dinner and is commonly paired with sambols and light curries. Pol sambol is one of Sri Lanka’s most iconic condiments, prized for its fresh coconut flavor and lively heat.

srilankan rice-flour vegan steamed coconut breakfast intermediate

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Idiyappam with Pol Sambol

Steps

Bring water to a full boil. In a mixing bowl, combine the rice flour and salt for the idiyappam dough. Pour in the boiling water gradually while mixing with a spoon until the flour is evenly moistened, then add the oil. When cool enough to handle, knead for 2-3 minutes into a smooth, soft dough that is pliable but not sticky; if it cracks, add 1 teaspoon more hot water at a time, and if too wet, dust with a little rice flour.

250 g rice flour4 g fine salt260 ml boiling water5 ml neutral oil

Lightly oil the string hopper press and the steaming plates or small pieces of parchment. Divide the dough into 4 portions and load one portion into the press. Press thin noodle nests in spirals, about 10-12 cm wide, onto the prepared plates. Keep the formed nests covered with a clean cloth so they do not dry out while you shape the rest.

5 ml neutral oil

Set up a steamer and bring the water to a steady boil. Steam the idiyappam nests in batches for 7-9 minutes, until the strands turn opaque and set. They should lift off cleanly and feel tender, not doughy in the center.

While the idiyappam steam, make the pol sambol. In a bowl, mix the grated coconut, green chili, red onion, lime juice, and salt. Rub the mixture lightly with your fingertips for 1 minute to help the chili, onion, and lime penetrate the coconut without crushing it into a paste. Taste and adjust salt or lime for a bright, punchy finish.

120 g freshly grated coconut10 g green chili, finely sliced40 g small red onion, very finely sliced20 ml lime juice3 g fine salt

Let the steamed idiyappam rest for 2 minutes so the strands firm slightly. Serve hot with the pol sambol alongside or spooned over the top.

Origin & History