Idiyappam is a popular breakfast in South India. It is also called as String Hopper, Sevai or Noolputtu. Though this recipe is known by various names it is well known by the name Idiyappam. Whatever you call it, this is definitely a tasty and healthy recipe.
This is a very basic idiyappam recipe. We can do nearly 4 or 5 varieties. It is mostly eaten with spicy curries (Veg/Non veg) or coconut chutney. But we at home used to have this with coconut milk, sugar and grated coconut.
Rice flour – 2cup
Hot water- as needed
Salt – to taste
Oil – for greasing
Heat water in a pan and bring water to a rolling boil. Switch off the flame as soon as you find the big bubbles.
Take flour in a mixing bowl and add salt to it.
Pour the hot water little by little to the flour and mix it using a ladle. Knead well to form soft dough.
Now make cylindrical shape of dough and fill in a greased idiyappam press/ hopper.
Squeeze the string hopper into swirls so that a thread form will drop in a greased idly plate.
Steam it for 5 to 10 minutes.
Serve it hot with your favourite accompaniment.
- Do not over boil or under boil water. If it boiled too much the idiyappam dough will be hard to press. If it is less boiled the string will cut.
- You can prepare idiyappam flour at home. Soak rice for 1 hour and drain it. Then dry it for an hour and grind to a fine powder.
- You can also roast the flour before kneading.
- Sprinkle some grated coconut before serving.
- Do not overcook as it may become rubbery.
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