Idiyappam is a staple in Sri Lankan cuisine, made from red rice flour. Today Rajiv shares the technique of one his favorite childhood foods.
The two flours used in Idiyappam are:
Niru Roasted Red Rice Flour 3.6kg (8lb)
Uruthira Steamed Flour 10lb (4.53Kg)
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★ TABLE OF CONTENTS ★
• 0:00 | Introduction to the Episode
• 0:30 | Love for Sri Lankan Food
• 1:04 | Introduction to String Hoppers (Idiyappam)
• 1:50 | Red Rice Flour: The Base Ingredient
• 2:12 | Mixing Red Rice Flour with Steamed Wheat Flour
• 3:08 | Steaming Wheat Flour Process (Childhood Memories)
• 4:00 | Proportions for the Perfect Dough
• 4:35 | Gluten-Free and Vegan Sri Lankan Cuisine
• 5:07 | Boiled Water Technique for the Dough
• 7:07 | The Perfect Dough Consistency
• 7:57 | Preparing the Steamer for String Hoppers
• 8:57 | Traditional String Hopper Maker and Bamboo Mats
• 10:01 | Shaping the String Hoppers
• 10:53 | Challenges of Cooking in a Small Kitchen
• 12:05 | Ensuring Proper Dough Mixing
• 12:57 | Multipurpose Uses for String Hoppers
• 13:24 | Coconut Milk Sauce (Sothi)
• 14:50 | Steaming Techniques and Stacking String Hoppers
• 15:19 | Cooking with Nostalgia and Tamil Cinema Music
• 16:12 | Sri Lankan Hospitality and Lavish Meals
• 17:00 | Organizing a Small Kitchen Space Efficiently
• 18:02 | Proper Storage for String Hoppers After Cooking
• 18:00 | Storing Fresh String Hoppers Properly
• 18:30 | Choosing a Dish for Serving String Hoppers
• 19:15 | Rajiv’s Antique Ironstone Tureen Story
• 20:00 | Tips for Keeping String Hoppers Moist
• 20:45 | Preparing Additional String Hoppers for the Steamer
• 21:30 | How to Stack String Hoppers Without Ruining Texture
• 22:15 | Steaming the Next Batch Efficiently
• 23:00 | Rajiv’s Thoughts on Cooking as a Leisurely Activity
• 23:45 | Tamil Music and Its Role in Rajiv’s Cooking Routine
• 24:30 | Connecting with Family Through Cooking
• 25:00 | Sri Lankan Hospitality and Lavish Meals
• 25:45 | Reflection on Sharing Sri Lankan Food in New York
• 26:30 | Organizing the Kitchen Post-Cooking
• 27:15 | Rajiv’s Glass Jar Organization Philosophy
• 28:00 | Final Steps for Serving String Hoppers
💡 TOPICS IN THIS VIDEO 💡
• String Hoppers Recipe
• How to Make Idiyappam
• Sri Lankan Cuisine Staples
• Gluten-Free Sri Lankan Dishes
• Vegan-Friendly Sri Lankan Food
• Red Rice Flour Recipes
• Benefits of Red Rice Flour
• Traditional Sri Lankan Cooking Tools
• Tamil Cuisine Heritage
• Childhood Food Memories
• How to Use Steamed Wheat Flour
• Idiyappam Dough Preparation Tips
• Perfect Dough Consistency for Idiyappam
• Steaming Techniques for String Hoppers
• Small Kitchen Cooking Hacks
• Organizing a Compact Kitchen Space
• Tamil Cinema Music for Cooking
• Importance of Hospitality in Sri Lankan Culture
• Pairing Curries with String Hoppers
• Coconut Milk Sauce (Sothi) Recipe
• Tamil Traditions in Cooking
• Challenges of Gluten-Free Cooking
• Vegan Alternatives in Sri Lankan Food
• Nostalgic Cooking Practices
• Efficient Kitchen Tools for Small Spaces
• Preparing Sri Lankan Curries
• Homemade Steamed Wheat Flour
• Tamil Playback Singers from the 1950s
• Multitasking in Cooking and Kitchen Setup
• How to Make Authentic Sri Lankan String Hoppers (Idiyappam) | Gluten-Free & Vegan Recipe
• String Hopper Storage Tips
• Importance of Maintaining Family Food Traditions
• Sri Lankan Food and Nutrition
• Differences Between Red and White Rice Flour
• Handcrafted Cooking Tools for Idiyappam
• How to Host a Sri Lankan Dinner
• Unique Kitchen gadgets
• Sri Lankan cooking
• Sri Lankan cuisine
• Unusual kitchen tools
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32 Comments
Some people were just meant to teach.
This has such a relaxing but super informative Bob Ross vibe to it. I just discovered this channel. I can't wait to watch more videos.
YUM!
Idiyappam is a popular breakfast in Kerala, didint know it was so in Srilanka too
😋
Bravo!!!! 👏 👏 would love to see move cooking videos! New subscriber ❤
Great stories, and your mother brought you up well. I watched mainly for the story and enjoyed it. Thanks for sharing.
So when are you teaching us how to make that potato curry and the sothi???
Sri Lankans are truly some of the warmest people you'll ever meet! My best friend is Sri Lankan, and let me tell you, if I had the chance, I’d hop on a plane back to Sri Lanka without a second thought. The human warmth there is like nothing else—whether you’re black, white, or even polka-dotted, they’ll welcome you with open arms, feed you like you haven’t eaten in days, and make you feel like one of their own. It’s a whole vibe of love and hospitality!
Now, speaking of food and warmth, let’s talk idiyappam (string hoppers). I’m from Kerala, where it’s a staple too, but here’s the kicker—I had no idea the proper idiyappam press has a brass bottom for the strings to come through! I’ve been over here with my wooden one, practically sweating bullets and building biceps every time I make a batch. Clearly, there’s been a whole world of idiyappam innovation that I missed out on! 😅
Thank you Rajiv for sharing, I get so much joy watching you share the things that bring you joy! God bless❣️
Rajiv you are a super duper guy. When wheat flour is steamed it has to be crumbled immediately from the steamer other wise it gets very hard and tough to bring it to the flour form. Anyways we are Tamils are taste buds are for our Tamil food. All the best and good luck.
Avichcha pachcha ma was utterly musical to my ears.
I love your bronze water kattle…. It looks lovely. Thanks for sharing your video. It is super… I am in Malaysia and also am of Sri Lankan ancestry. 👍🏼
Happy to see u at work in ur home Rajiv. Surprised to watch ur Iddiaappam making process. Being a Tamil myself and a Chithi just like ur aunty, i do share similar manners towards " No wastage" policy in kitchen or otherwise.😂😂 " Maasilla unnmai kaadhali…." Indeed a beautiful song 💖 ur singing voice is as beautiful as ur talking voice. Keep it up Da! 👍🏼
Yay I was waiting for this one 🙏 Thank you Rajiv, my favourite ❤️
👌thanks for sharing.
Dude, you should ask Kalustyans to order your ingredients as all you have to do is go over to 28th street and Lexington Avenue. That is unless you have a need to always travel to Toronto, ijs🎉
Is it from Kerala?
Beautiful video well done even though I am diabetic watching you cook is soothing to my soul. By the way I was also taught to eat the way you described towards the end.
Rajiv, I am in awe of you! You’re truly one of a kind!
GOLD.✨
I have very eclectic taste, and i agree Tamil food is addictive!
Wow! Nice!!! I enjoyed myself thoroughly! I went back to my childhood but my mom used white rice flour & it was delicious!!!
As a malayali i am making this 2 or 3 times in every week wiyh roasted rice flour.good combination with chickrn curry kerala chana curry and peas curry. I basically love this with sugar and fresh cocunut milk.
Wow this looks awesome how you made my favorite food
How did you get strinhopper matt
I love the paniram too
My fave!! Idiyappam! We have it either with coconut milk based chicken/mutton curry for savory breakfast ..or grated coconut n mashed banana for a non-savory breakfast..
22:43 we do the same ❤
From Malaysia, this is easy catch here
THIS MAN IS ONE OF US? 😭 I LITERALLY DID NOT KNOW
as a desi diaspora, there are so many things I dont know about my Tamil heritage. Thanks for sharing, I'm gonna see if I can find that flour and use my moorkoo maker to try this…
You’re so beautiful and talented thank you for bringing a smile to my face 😊