My version of String hoppers- The Sri Lankan Style

String Hoppers with Sothi & Coconut Sambal: A Culinary Bridge Between Cultures

Growing up as a Malaysian Tamil, I have always treasured the humble string hopper, or idiyappam, a dish that feels like a woven tapestry of tradition, family, and flavor. In Malaysia, string hoppers are usually made with white rice flour — light, delicate, and almost ethereal — and the fine, lacy threads are carefully woven and steamed to perfection. It’s a dish that’s eaten with joy and reverence, often enjoyed with spicy sambals, creamy curries, or sweetened coconut milk.

Married to a Sri Lankan, I’ve come to appreciate how this dish transforms across borders. In Sri Lanka, the same delicate strands are paired with sothi—a tangy coconut milk curry—and a fiery coconut sambal, making each bite a vibrant celebration of flavors and textures. This fusion of Malaysian technique and Sri Lankan accompaniments creates a unique culinary experience that brings the best of both worlds onto my table.

What makes this version truly special is the balance — the soft yet slightly chewy string hoppers made from a mix of roasted red and white rice flour, steamed to a perfect lightness; the creamy, peppery sothi that dances on the tongue with a gentle heat and sour notes; and the freshly ground coconut sambal that adds a fiery, zesty kick. It’s a dish that embodies my journey — weaving together heritage, love, and the simple joy of sharing food.

Preparation and cooking time: 30 minutes

Ingredients: 

For the String hoppers:
2 cups of roasted rice flour  ( I mixed roasted red rice and white rice flour. Alternatively, you can also mix in steamed wheat flour)
4 cups of hot water ( I use hot boiling water)
a pinch of salt or to your taste

Note: Makes about 20 String Hoppers

For the 'Sothi' ( Coconut Milk Curry)
1 large tomato
3 small onions
2 green chillies (optional)
3 cloves of garlic  (pestled to paste)
1 teaspoon of black pepper (pestled to paste with black pepper)
1/2 can of coconut milk
1/4 teaspoon of turmeric
1 cup of water
A sprig of curry leaves
pinch of salt or to taste

For the Coconut 'Sambal'
1 1/2 of grated coconut
2 dried chilli ( you can add 1 or 2 more if you like the sambal hotter)
2 small onions, peeled and sliced 
a pinch of cummin seeds
a pinch of salt or to taste
half a lime ( For seasoning after grinding all the other ingredients)
2 tablespoon of cooking oil for frying the dried chilli


Method:
Add Rice flour into a bowl, mix in salt and add boiling water a little at a time and mix well until it forms into  a dough that doesn't stick to the bowl.

Do remember- it is important that you get the right consistency of the dough, to get the right texture of the string hoppers - light, fluffy & dry to the touch. Without the right consistency, it will also be hard to squeeze the fine strings through the mould. 

Fill the string hopper mould with dough and squeeze the fine strings of flour on to the small trays to form lacy circles. Stack the tray on top of each other and steam until done which usually takes less than 10 minutes. 

Note: To check whether the string hoppers are cooked or not, open the steamer and pat the string hopper with your fingers. If cooked, the string hopper should not stick to your fingers when you touch it. Warning: Do be careful of the steam, as this method can burn your hand. 

For the 'Sothi':

Put all the ingredients (except the coconut milk and curry leaves) into a pot and cook for 5 minutes in a medium flame. Add the coconut milk and turn it off once it started to boil. Add curry leaves and cover.

I like a dash of lemon juice in my sothi, you can add it of you prefer a little more sourness in your sothi. Many prefer to add  fried onion, cummin, mustard, and  fennel seeds to boiled sothi but I prefer mine without it

For the Sambal:

Fry the dried chilli.

Add it together with other ingredients and grind in a pestle and mortar. Finally, add in salt and lemon juice.

Serve the string hopper with the sothi and sambal.  

A Dish That Weaves Together Memories and Love

For me, making string hoppers is not just preparing food — it’s weaving together the threads of my Malaysian Tamil upbringing and my Sri Lankan family’s flavors into a single, beautiful meal. Every delicate strand reminds me of home; every spoonful of sothi and sambal tells a story of cultural harmony and the magic of sharing food across borders.

Enjoy these soft, lacy string hoppers with the rich, spicy sothi and the vibrant coconut sambal — a  perfect marriage of tradition, flavor, and love that invites you to savor the beautiful fusion of cultures on your plate.