Idiyappam- String Hoppers

New post after a long time- my all-time favourite Sunday breakie- Idiyappam!😋

This is a South Indian specialty. This is super healthy, as it has no oil (you surely won’t count the greasing), doesn’t require frying and is steamed. It is easy to make, yet so tasty. Savory or sweet, all of us at home are big fans. My mom brings along special idiyappam flour from my native, specially ground at home, whenever she comes home. I have tried so many different types of idiyappam flours, but none so good as this. This flour is made traditionally using the mortar and pestle. And this is the secret behind the taste. Most of the time, we have the sweet version, either along with sweetened coconut milk or grated coconut and sugar. The savory version (recipe below), is like lemon rice. This is a great lunch box recipe. This is one of the few dishes which my kids finish without any complaints. Don’t miss trying this super yummy Sunday special!

 Preparation time: 10 minutes| Cooking time: 15 minutesCourse: Breakfast| Cuisine: South Indian

Ingredients: 

Idiyappam flour/Rice flour - 1 cup

Salt - as needed

Oil – 1 tsp

Water as needed

To temper (for savory version)

Oil – 2 tsp

Mustard – ½ tsp

Urad dal – 1 tsp

Green chilies – 2

Turmeric – ¼ tsp

Curry leaves – 1 tsp

Lemon - 1             

Salt- as needed

Method :

1.      Add salt to the idiyappam flour and mix it well with hands.

2.      Boil water in a vessel. Add the boiling water to the flour, little by little, and mix it with ladle. When it is warm enough to handle, grease your hands with a little oil and knead to a smooth soft dough. Keep it covered.

3.      Grease the idiyappam press and the steamer plates with oil.  

4.      Fill the idiyappam press with the prepared dough.

5.      Squeeze it over the steamer plates.

6.      Steam cook for 5 mins. Switch off and open the lid and leave it for 2-3 mins.

7.      Transfer the cooked idiyappam to another container. When it is warm enough to handle separate it roughly. Enjoy idiyappam with sweetened coconut milk.

For the savory version

1.      Heat oil in kadai. Add mustard seeds and urad dal.

2.      When it is spluttering, add slit green chilies and curry leaves.

3.      Add a pinch of turmeric powder and salt as needed. Mix well. Switch off stove.

4.      Add lemon juice and give it a mix.

5.      Add the prepared idiyappam and give it a gentle mix.

Notes:

·        I have prepared idiyappam with homemade flour (specially for idiyappam). Those who don’t have it can make it with store bought idiyappam or rice flour.

·        Bring water just to boil. If water is too hot, the dough will get over cooked.

·        Add only a little salt to flour, to enhance the taste.

·        Squeeze the idiyappam quickly before the dough becomes too cold.

Step by step pictures

boil water in a vessel.

add the hot water little by little to the flour

mix it with a ladle.

when it is warm, use your hands 

and make soft dough

this is plate we are going to use 

in the idiyappam press

grease the idiyappam press with oil

fill the press with the prepared dough

grease the steamer plates with oil

squeeze the idiyappam.

steam cook for 5 minutes

switch off flame and open the lid

leave it for 2 to 3 minutes

transfer it to a container.

once it is cool, separate it roughly.

enjoy with sweetened coconut milk

for savory version, heat oil in kadai

add mustard seeds and urad dal

when it splutters, add green chili and curry leaves.

then add salt and turmeric powder.

switch off stove.

add lemon juice. give it a stir.

add the cooked idiyappam and give a gentle stir.

serve hot with chutney