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Loading...A beloved Sri Lankan breakfast and dinner staple, these delicate steamed rice noodles are pressed through a traditional mold to form soft, lacy nests. Served warm with a sharp coconut sambol and a side of curry, the plain noodles are the perfect vehicle for bold, fragrant accompaniments.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 servings (about 12 noodle nests)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 8 gFat
- 5 gSaturated Fat
- 49 gCarbs
- 3 gFiber
- 2 gSugar
- 4 gProtein
- 310 mgSodium
- 135 mgPotassium
- 28 mgCalcium
- 1.6 mgIron
- 9 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the noodle dough
- 2 cups fine rice flour
- 1 1/4 cups water, divided
- 1/2 tsp salt
- 1 tbsp coconut oil, plus more for greasing
- 1/4 cup hot water for kneading
For the coconut sambol
- 1 cup freshly grated coconut
- 1 small red onion, finely chopped
- 2 green chilies, finely sliced
- 1 tbsp fresh lime juice
- 1/2 tsp salt, or to taste
Directions
- Bring 1 cup of water to a boil with the salt in a small saucepan, then remove from heat. Pour the boiling water over the rice flour in a large bowl and stir quickly with a fork until the mixture looks like coarse crumbs.
- Add the remaining 1/4 cup cool water a little at a time and knead with your hands for 3-4 minutes until you have a soft, smooth, non-sticky dough. Cover with a damp cloth and rest for 5 minutes.
- While the dough rests, lightly grease the idiyappam steamer plates or small flat idli molds with coconut oil. Prepare the sambol by combining the grated coconut, onion, green chilies, lime juice, and salt in a bowl; set aside.
- Divide the dough into four equal portions. Keep one portion in the press at a time and cover the rest so it does not dry out. Fill the string hopper press (nool press or sev maker fitted with the idiyappam disc) with one portion of dough.
- Working over each greased mold, press the dough in slow, even circular motions to create lacy noodle nests about 3-4 inches wide, leaving the edges slightly raised.
- Steam the filled molds over rapidly boiling water for 5-7 minutes, or until the noodles look set and springy when touched. Carefully lift each nest out with a greased spatula and keep covered in a cloth-lined container.
- Repeat with the remaining dough portions, greasing the molds between batches. Steam only one or two plates at a time depending on your steamer size.
- Serve the warm noodle nests stacked on a plate alongside the coconut sambol, with dhal, fish curry, or a fried egg if desired.
Cook’s Notes
- Use a fine, store-bought rice flour for the smoothest texture; coarser grinds can leave gritty strands.
- The dough should be soft and pliable but not sticky; add a teaspoon of flour if it sticks to your hands.
- Grease the molds and the press disc lightly between each batch to keep the noodle strands releasing cleanly.
- Stack finished nests in a cloth-lined steamer or covered container so they stay soft and pliable without drying out.
- For a colorful variation, stir a pinch of turmeric into the dough or top each nest with a spoonful of onion relish.
