Healthy and delicious breakfast recipe of Wheat Idiyappam or String Hoppers, a traditional recipe from South India. Wheat idiyappam is a healthy breakfast recipe that you can try for a change. Wheat Flour Idiyappam is very easily possible and tasty too. It is so soft and tasty with the addition of sugar and coconut it is a perfect breakfast. Wheat idiyappam recipe with step-by-step pictures. Traditionally, it is made with rice flour and it simply melts in mouth when made right. Idiyappam can make with roasted rice flour, ragi flour, and also wheat flour. Wheat is rich in catalytic elements, magnesium, mineral salts, copper, chlorine, calcium, manganese, potassium, Sulphur, arsenic, silicon, zinc, iodide, vitamin E, and vitamin B. The roasted whole wheat flour is controlling obesity, improves metabolism. Homemade idiyappam is simply loves it with plain sugar and fresh coconut. Here I prepare delicious vegetable kuruma. Kids are like to eat with sugar bur for me and for my husband need some spicy watery side dish. Always I make Kadappa or vegetable stew. For a change today I prepare kuruma with curry masala. The pairing was awesome.
Watch Wheat Idiyappam and Vegetable Kurma recipe in Tamil
Wheat Idiyappam | Godhumai Idiyappam | Wheat String Hoppers
Ingredients
To Prepare Wheat flour idiyappam / string hoppers
To prepare Vegetable kuruma
To Temper
How to make Wheat Idiyappam Recipe
To prepare wheat flour idiyappam
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Firstly, dry roast the wheat flour in medium flame, until get nice aroma. It’ll take at least 7-8 minutes.
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Transfer this roasted wheat flour in to wide bowel.
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Add salt and hot water little by little and little oil to make soft dough.
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Make a soft dough in warm condition itself. Take kitchen press or any string hopper maker grease with oil.
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Heat the idli pan with water.
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Place the steamer rack.
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Cook in medium flame for 3-4 minutes.
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Open the lid, check once whether fully cooked or not.
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Soft and shiny wheat string hoppers are ready.
To prepare veg kuruma
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Heat the pan with oil.
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Add chopped onions sauté until turn translucent.
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Add ginger garlic paste, sauté until the raw smell goes off.
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Add poppy seeds/ cashew nuts, fennel seeds mix well.
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Add chopped tomatoes and salt sauté until become mushy.
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Add curry masala powder sauté until raw smell goes off.
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Add grated coconut sauté for 3-4 minutes.
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Add few mint leaves.
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Allow to cool these masalas, grind in to fine paste by adding water.
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Heat the pressure pan with oil.
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Add items listed under “To Tempering” section. And allow to splutters.
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Add chopped onions sauté until it become transparent.
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Add few curry leaves and slitted green chilli mix well.
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Add diced potatoes, carrots, cauliflower and green peas.
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Toss well for 2-3 minutes.
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Add freshly ground masala paste.
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Add required water and mix well.
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Close the pressure pan and cook in medium flame fir 1 whistle.
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Open the lid after pressure released naturally.
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Add chopped coriander leaves.
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Delicious and flavorful veg kuruma is now ready to serve with wheat string hoppers.
Note
- While making dough use very hot water to wheat flour, if you add warm or cold water it’ll idiyappam will sticky. But be careful as to not let the dough dry, it becomes hard to press the dough.
- If you don’t have curry masala powder, add red chilli powder, coriander powder and garam masala powder.
