Iddiyappams/ Rice String hoppers/ Shevayin

Shevayin is konkani word for rice noodles, a breakfast dish in many amchi homes and the combination of shevayi with rosu is hit one with amchis.

The traditional preparation requires a special instrument known as "shevayi dante". I obviously never attempted this traditional way, firstly because I thought the process to be time-consuming, tiresome, and secondly the absence of this instrument at my home in pardes. I was always on lookout for a simple process to prepare these rice noodles. 

One day, a family friend of mine brought a tiffin filled with mini shevayi's [she had prepared them on idli stand and so they were small in size] and I was super excited to see them as well as eat them with chutney. This is when I got to know from her about the noodles been prepared from rice flour. And since that day, I am preparing these noodles [ called as Iddiyappams in Malayali] from rice flour and my family enjoying them with chutney or godda rossu [made from jaggery] or sometimes just a dash of coconut oil on top.

Thank you Chitra mayi for this yummy recipe


For Rice flour iddiyappams
1 cup rice flour

1 cup+2-3 tbsp hot boiling water
Salt as per the taste
1 tsp sugar
2 tbsp coconut oil + oil to grease the moulds


Grease the plates of idli stand with coconut oil. Take 1 cup + 2-3 tbsp water in a pan. Add 2 tbsp oil, salt and sugar and allow it to boil.

In a vessel place the rice flour. Add boiling water part by part and mix the flour well till you make a firm dough. Keep the vessel covered for 5 minutes. Divide the dough into equal sized balls. Take each dough ball and put it in chakli mould.

Press gently into greased idli plates. Steam it on high flame for 10 mins and then on low flame for 3-5 mins in pedavan or pressure cooker [without whistle]. Switch off the flame and allow it cool for 5 minutes. After 5 mins, try to lift these string hoppers from the mould and place them on serving plate/ bowl. Serve it warm with chutney, pickle, godda rossu or side dish of your choice. You can also have it by sprinkling some grated coconut and sugar on top of or relish them plain with a dash of coconut oil. 

Note: The actual recipe mentioned about use of coconut milk while making the dough. Somehow I was not successful in preparing these noodles with coconut milk and hence my preparation included to add coconut oil in the water while boiling as well as to grease the idli moulds with coconut oil itself.

(Pics updated 19 June2020)


  1. Thanks for the beautiful recipe,I just tried it out and came out perfect-prajna

  2. thnks Prajna for ur feedback ,,glad to know that they came out perfect !

  3. We call it as JATHKE we add little ilaichi powder for flavour. It is best with grated coconut sheera. Kadubu and Rice soft Rotis are prepared the same way.