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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

A variety of ingredients displayed for making Sri Lankan String hopper Kottu, including vegetables, eggs, and spices.
  • 20 – 30 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
  • 2 cups onion, finely chopped
  • 1 cup tomato, chopped
  • 1 cup carrot, finely chopped
  • 1 cup Leeks, 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

  1. Heat oil in a pan. Add mustard seeds and cumin seeds. Fry for 1–2 minutes until fragrant.
  2. Add curry leaves and pandan leaves and fry for another minute.
Heating oil in a pan with mustard seeds, cumin seeds, curry leaves, and pandan leaves for Sri Lankan Kottu Idiyappam.

3. Add the chopped onions along with a pinch of salt. Sauté until the onions turn translucent.

Chopped onions sautéing in a pan with oil, salt, and curry leaves.
Chopped onions sautéing in a pan with oil, salt, and curry leaves.

4. Add the chopped tomatoes and cook until soft.

Chopped tomatoes added to sautéed onions in a pan, beginning to soften.
Chopped tomatoes added to sautéed onions in a pan, beginning to soften.

5. Add the vegetables (carrot and green beans). Stir well.

Chopped vegetables and spices being added to the pan with cooked onions and tomatoes.

6. Sprinkle chili powder, turmeric powder, and chicken seasoning. Mix to coat the vegetables.

Chili powder, turmeric, and chicken seasoning sprinkled over sautéed vegetables in a pan.

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.

Vegetable and spice mixture pushed to one side of a wok, leaving space for the next step.
Sliced fresh leeks being added to the sautéed vegetable mixture in a wok.
Beaten egg being poured into a wok with sautéed vegetables and leeks.

9. Add salt, pepper to taste. Scramble them until just set.

Salt and freshly ground black pepper being sprinkled over a wok of eggs and vegetables.
Scrambled eggs being cooked with sautéed vegetables and leeks in a wok.
Vegetables and scrambled eggs mixed together in a wok with spices for Kottu Idiyappam.

10. Add the leftover idiyappam to the masala. Mix gently so that the masala coats all the string hoppers evenly.

Cooked idiyappam added to a wok with scrambled eggs and sautéed vegetables.
Cooked idiyappam mixed with vegetables and scrambled eggs in a wok to make Sri Lankan Kottu Idiyappam.

11. Garnish with fresh coriander leaves.

12. Serve hot in a plate or bowl.

Cooked idiyappam mixed with vegetables and scrambled eggs in a wok to make Sri Lankan Kottu Idiyappam.

Notes & Tips for String hopper Kottu

  • 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

🍽️ Serving Suggestions for String hopper Kottu

  • Serve Hot & Fresh:
    Kottu Idiyappam tastes best straight off the pan. The flavors are bright. The vegetables are still slightly crisp. The idiyappam strands are perfectly coated in masala.
  • Pair with a Spicy Gravy:
    Enjoy it with Sri Lankan chicken curry. You can also try dhal curry or potato white curry. These dishes add moisture and richness.
  • Add a Refreshing Side:
    Serve with a simple cucumber-onion salad. Alternatively, try fresh coconut sambol to balance the warmth of the spices.
  • Top With Extra Eggs:
    For added protein, garnish with a fried egg or extra scrambled egg on top.
  • Serve with Lime:
    A wedge of lime enhances the flavors and adds a refreshing brightness. Squeeze just before eating.
  • Pair with Chutneys:
    Coconut chutney, tomato chutney, or mint chutney make great flavorful accompaniments.
  • Make It a Platter:
    Add some fried chicken bites on the side. You can also add devilled prawns or spicy tofu. This will create a full, restaurant-style meal.
  • For Kids:
    Reduce the spice and serve with a mild curry or yogurt raita.
  • Lunchbox-Friendly:
    Kottu Idiyappam packs well. Add a boiled egg or some grilled chicken for a complete meal.

Frequently Asked Questions

Can I make Kottu Idiyappam without curry?

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.

What’s the difference between kottu roti and kottu idiyappam?

Kottu roti uses chopped flatbread (godamba roti). Kottu idiyappam uses steamed string hoppers. This gives it a softer and lighter texture.

What is Kottu Idiyappam?

Kottu Idiyappam is a Sri Lankan dish made by stir-frying string hoppers (idiyappam) with vegetables, eggs or meat, and aromatic spices. It’s a lighter version of kottu roti.

Can I use fresh idiyappam or only leftovers?

You can use both, but leftover or cooled idiyappam works best because it doesn’t become mushy when stir-fried.

What protein options can I add?

You can add eggs, chicken, mutton, prawns, or even tofu depending on your preference.

Is Kottu Idiyappam spicy?

It can be adjusted to your taste. Traditional Sri Lankan versions are spicy, but you can reduce chili powder for a milder version.

What can I serve with Kottu Idiyappam?

It pairs well with chicken curry, dhal curry, coconut sambol, or a simple salad.

Do I need curry to make Kottu Idiyappam?

Curry adds great depth and moisture, but you can also make a dry version using just spices, onions, and sauces like soy or tomato.

Is this a breakfast dish or dinner dish?

It’s versatile—you’ll find it enjoyed at any time of day in Sri Lanka, from a hearty breakfast to a late-night street food meal.

How do I prevent the idiyappam from turning mushy?

Use cooled or day-old string hoppers, avoid adding too much liquid at once, and stir gently while cooking.

How do I prevent idiyappam from sticking or becoming soggy?

Make sure the idiyappam is not too soft, avoid adding too much liquid, and mix gently while cooking.

Can I make this recipe vegetarian or vegan?

Yes! Skip the eggs and meat. Add more vegetables or use tofu/mushrooms for a vegetarian or vegan version.

How long can I store Kottu Idiyappam?

It’s best eaten fresh, but you can store leftovers in the fridge for up to 1 day and reheat gently.

Can I reheat it?

Yes, reheat in a pan with a splash of water or curry to bring back moisture. Avoid microwaving for too long.
Cooked idiyappam mixed with vegetables and scrambled eggs in a wok to make Sri Lankan Kottu Idiyappam.

String hopper Kottu

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

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Ingredients

Instructions

  1. Heat oil in a pan. Add mustard seeds and cumin seeds. Fry for 1–2 minutes until fragrant.
  2. Add curry leaves and pandan leaves 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 and green beans). Stir well.
  6. Sprinkle chili powder, turmeric powder, and biryani masala (or garam masala). 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

  • 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: 1
Amount 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.

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Cuisine: Sri lankan / Category: Breakfasts