Idiyappam, often called string hoppers, is made from rice flour dough pressed through a special press into thin noodle-like strands, then steamed into small, delicate discs. It has a soft, mild flavour and pairs well with a range of curries, most commonly a spiced egg curry made with hard-boiled eggs simmered in a coconut milk gravy flavoured with onions, ginger, garlic and curry leaves. This combination is a common breakfast and dinner dish across Kerala, valued for being both light and satisfying. Its neutral base makes idiyappam versatile, also served with coconut milk and sugar or with a vegetable stew similar to appam.
How Idiyappam and Egg Curry Are Made
Idiyappam dough is made by mixing roasted rice flour with hot water and a little salt into a soft dough, which is then pressed through a perforated idiyappam press directly into small circular moulds and steamed for a few minutes until firm but tender.
Egg curry is prepared by first sautéing onions, ginger, garlic, curry leaves and spices, then simmering the mixture with coconut milk until it thickens into a fragrant gravy, into which hard-boiled eggs are added and left to soak in the flavours briefly before serving.
- The rice flour must be smooth and lump-free for even strands
- Eggs are usually added whole or halved into the gravy rather than scrambled
Everyday Variations
While egg curry is the most common pairing, idiyappam is equally served with vegetable stew, chicken curry, or simply with grated coconut and sugar as a lighter, sweeter option, particularly for children's breakfasts. Some coastal households pair it with fish curry.
The egg curry itself varies slightly by region and household in spice level and the thickness of the coconut gravy, with Malabar versions sometimes using a drier masala rather than a thin curry.
- Sweet versions with coconut and sugar are common alternatives to egg curry
- Chicken or vegetable stew can substitute for egg curry
Where to Try Idiyappam and Egg Curry in Kerala
This combination is available at breakfast eateries and small hotels throughout Kerala, from Thiruvananthapuram to Kozhikode, and is a common item on homestay breakfast menus in tourist areas such as Munnar, Alleppey and Kumarakom.
It is a reliable, widely available choice for travellers looking for a light but flavourful breakfast, and is typically inexpensive compared to more elaborate non-vegetarian dishes.
- Widely available at breakfast time in tea shops and small hotels
- A common homestay breakfast option in tourist regions
Traveller Tips
- A light, easily digestible breakfast option
- Can be paired with sweet coconut and sugar instead of egg curry
- Egg curry is usually moderately spiced
- Widely available and inexpensive across Kerala
Frequently Asked Questions
What is idiyappam made from?
It is made from steamed rice flour dough pressed into thin strands, similar to string hoppers found elsewhere in South Asia.
Is idiyappam always served with egg curry?
No, it is also commonly served with vegetable stew, chicken curry, or simply coconut and sugar.
Is egg curry spicy?
It is generally moderately spiced, built around a coconut milk gravy rather than very hot chilli.
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