Idiyappam is the South Indian noodle-like dish made by pressing rice-flour dough into thin strands.
Idiyappam, also called string hoppers, is prepared from rice flour, water, and salt. The dough is forced through a press with small holes, creating delicate strands that are arranged into nests and steamed. It is especially associated with Kerala and Tamil Nadu and is also common in Sri Lanka.
The finished strands are usually served with coconut milk, curries, or other savory accompaniments. Their mild flavor makes them useful alongside both sweet and spicy foods.
Idiyappam is sometimes mistaken for puttu because both use rice flour and steaming, but puttu is a crumbly, layered preparation rather than a strand-based noodle. Appam is another different dish: it is a bowl-shaped fermented rice pancake.