Idiyappam is a healthy culinary specialty from the south Indian. Idiyappam noodles are also sometimes called string hoppers. Idiayappam /String hoppers are generally hand formed and hand pressed. The dough used for idiyappam is made of salted water, oil and roasted rice flour. Formed dough is pressed into thin bunches of noodles using a tool called an idiyappam presser/mould. The pressed noodle bunches are then steamed.These white rice noodles are often served on a large platter alongside an array of flavorful side dishes like Vegetable Kurma, Ishtoo/Stew, Egg Rost or any Spicy Veg or Non-Veg Curries .
Idiyappam is one of those dishes which has been my favorite right from childhood. My mom used to serve it with sugar and grated coconut for breakfast. As a kid, I used to absolutely love it. It was so soft and literally melted in my mouth. Also, the noodles shape made it even more fun eating it. Making idiyappam for breakfast was one of the easiest way my mom employed to get me eat breakfast without any qualms. The scenario has not changed any bit now. Idiyappam still remains close to my heart. However, I now enjoy it along with spicy curries as well, as much as I love eating it sweet. making Idiyappam flour is just a few ingredient recipe with the key ingredient being rice flour. If you want to make the recipe the authentic way like how my mom and grand mom used to make, you will have to start with raw rice. The rice would be soaked in water until soft and then fan dried to the right moisture level. Then the rice was taken to a flour mill, where large machines were employed to grind the rice into a smooth flour. My mom would then use this freshly made rice flour to make idiyappams and the taste would be just sublime.However, we do not have to go through all the pain now. Idiyappam Flour is now a days readily available packaged in supermarkets.
Idiyappam Recipe | String hopper Recipe
Ingredients
How to make idiyappam recipe
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Boil water in a deep bottom pan, add salt to taste and coconut oil/ghee into it.
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Pour/ Add the boiled water little by little to the rice flour, stirring thoroughly until to a smooth dough.
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Using spoon mix well. Cover and keep aside for 10 mins and cool it.
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When the dough is little warm and easier to handle. Knead well with your hand into a smooth dough, adding coconut mill; knead into a soft but firm dough, adding some more warm water if necessary.
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Lightly grease the idiyappam press and the idiyappam stand or Idli mould to prevent sticking. Fill the dough into the idiyappam press close the lid.
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Squeeze the dough onto the idiyappam stand or Idli plates in a circular motion.
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Steam for 10-15 mins till done, allow it to cool for a while and carefully remove the idiyappams.
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Yummy Idiyappam is ready.
Note
- Bring water just to boil and do not boil for long time. If water is too hot, the dough will get over cooked which makes soft idiyappam but very hard to press. If not boiled enough also then the idiyappam will come dry and chewy. So make sure to keep the water in correct temperature.
- Squeeze the idiyappam quickly before the dough gets cold as it will be difficult lateChoose finest rice flour for soft and moist idiyappams.
