String hopper Kottu is a beloved Sri Lankan street food that transforms humble string hoppers into a vibrant, aromatic stir-fry. Soft, steamed idiyappam is cut into small pieces. It is tossed on a hot griddle or wok with onions, chilies, and fresh vegetables. You can add a choice of protein like chicken, mutton, seafood, or egg. The sizzling mix is seasoned with curry powder, pepper, and other spices, allowing the flavors to infuse into each strand. Often, a ladle of rich curry is added. It coats the String hopper in a savory sauce. This keeps it moist and irresistibly flavorful.
Unlike the chewy bite of kottu roti, String hopper Kottu has a lighter, fluffier texture that soaks up flavors beautifully. Each forkful is a mix of softness from the String hopper. It also has crunch from the vegetables. Lastly, there are bursts of spice from the seasoning. It’s a dish that’s both comforting and satisfying, perfect for breakfast, lunch, or dinner.
Part of its charm lies in its versatility—street vendors and home cooks alike change it to suit personal taste. Some versions are fiery hot, while others are mild and rich in coconut milk. It can be a hearty main dish loaded with meat. It can also be kept simple and vegetarian. This makes it a favorite for all types of eaters. The rhythmic clanging of metal spatulas against the griddle adds to its sensory appeal. As the kottu is chopped and mixed, it becomes as much a performance as it is a meal.
String hopper Kottu captures the essence of Sri Lankan cooking. It offers bold flavors and vibrant colors. It balances spice, texture, and aroma in every bite. It’s a dish that turns everyday ingredients into something special, bringing together comfort food and culinary artistry in one plate.
What You Need to Make String hopper Kottu
- 8–10 leftover idiyappam (string hoppers) or 2 cups ready-made string hoppers
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
- 2 2″ pandan leaves
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 carrot, finely chopped
- ½ cup cabbage, shredded
- ½ cup green beans, chopped
- 1 tsp chili powder (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp chicken seasoning
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
- ½ cup water (adjust as needed)
Step by step instructions for making String hopper kottu
- Heat oil in a pan. Add mustard seeds and cumin seeds. Fry for 1–2 minutes until fragrant.
- Add curry leaves and pandan leaves and fry for another minute.
3. Add the chopped onions along with a pinch of salt. Sauté until the onions turn translucent.
4. Add the chopped tomatoes and cook until soft.
5. Add the vegetables (carrot, leeks and green beans). Stir well.
6. Sprinkle chili powder, turmeric powder, and chicken seasoning. Mix to coat the vegetables.
7. Pour in water as needed and cook until the vegetables, especially green beans, are tender and the masala thickens.
8. Push the mixture to one side of the wok. Add the leeks and eggs.
9. Add salt, pepper to taste. Scramble them until just set.
10. Add the leftover idiyappam to the masala. Mix gently so that the masala coats all the string hoppers evenly.
11. Garnish with fresh coriander leaves.
12. Serve hot in a plate or bowl.
Notes & Tips
- Use day-old idiyappam for better texture, as it holds up well during stir-frying.
- Moisten with curry if it feels too dry—chicken, fish, or dhal curry works beautifully.
- Cut idiyappam into bite-size pieces before cooking to make the stir-fry easier.
- Adjust spice levels to your preference; street vendors often make it very spicy.
- Add protein for a hearty meal—shredded chicken, mutton curry, prawns, or scrambled eggs are all popular choices.
- Serve right away for the best flavor and texture, as reheating can make it soggy.
Recipe Video
Frequently Asked Questions
Q: Can I make Kottu Idiyappam without curry?
A: Yes, you can season it with spices, onions, and a little soy sauce. You can also use tomato sauce for a dry version. Adding curry gives it more depth and moisture.
Q: What’s the difference between kottu roti and kottu idiyappam?
A: Kottu roti uses chopped flatbread (godamba roti). Kottu idiyappam uses steamed string hoppers. This gives it a softer and lighter texture.
Q: Can I make it vegetarian or vegan?
A: Absolutely—skip the eggs/meat and use mixed vegetables, tofu, or mushrooms. For vegan, make sure no ghee or egg is added.
Q: How do I keep the idiyappam from becoming mushy?
A: Use slightly dry, cooled idiyappam and avoid adding too much liquid at once. Stir gently to keep texture.
String hopper Kottu
String hopper Kottu is a flavorful Sri Lankan street-style dish made by stir-frying shredded steamed string hoppers (idiyappam) with vegetables, eggs, meat or seafood, and a fragrant blend of spices. The idiyappam absorbs the rich curry or seasoning, creating a soft yet slightly crispy texture in parts. This comforting, one-pan meal is loved for its bold taste, satisfying bite, and versatility—it can be made mild or spicy to suit any palate.
Ingredients
- 20 - 30 leftover idiyappams (string hoppers) or 2 cups ready-made string hoppers
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
- 2 2" pandan leaves
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 carrot, finely chopped
- ½ cup cabbage, shredded
- ½ cup green beans, chopped
- 1 tsp chili powder (adjust to taste)
- ½ tsp turmeric powder
- 2 tsp chicken seasoning
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
- ½ cup water (adjust as needed)
Instructions
- Heat oil in a pan. Add mustard seeds and cumin seeds. Fry for 1–2 minutes until fragrant.
- Add curry leaves and pandan leaves fry for another minute.
- Add the chopped onions along with a pinch of salt. Sauté until the onions turn translucent.
- Add the chopped tomatoes and cook until soft.
- Add the vegetables (carrot, cabbage, and green beans). Stir well.
- Sprinkle chili powder, turmeric powder, and biryani masala (or garam masala). Mix to coat the vegetables.
- Pour in water as needed and cook until the vegetables, especially green beans, are tender and the masala thickens.
- Add the leftover idiyappam to the masala. Mix gently so that the masala coats all the string hoppers evenly.
- Garnish with fresh coriander leaves.
- Serve hot in a plate or bowl.
Notes
- Use day-old idiyappam for better texture, as it holds up well during stir-frying.
- Moisten with curry if it feels too dry—chicken, fish, or dhal curry works beautifully.
- Cut idiyappam into bite-size pieces before cooking to make the stir-fry easier.
- Adjust spice levels to your preference; street vendors often make it very spicy.
- Add protein for a hearty meal—shredded chicken, mutton curry, prawns, or scrambled eggs are all popular choices.
- Serve right away for the best flavor and texture, as reheating can make it soggy.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 28579Total Fat: 631gSaturated Fat: 572gTrans Fat: 0gUnsaturated Fat: 41gSodium: 245049mgCarbohydrates: 5438gFiber: 348gSugar: 1886gProtein: 309g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
