Idiyappam, also known as string hoppers, is a traditional South Indian and Sri Lankan dish made from rice flour.
It is a popular breakfast or dinner item and is enjoyed with a variety of accompaniments.
The word “idiyappam” is derived from the Tamil words “idi,” which means “broken down,” and “appam,” which means “pancake” or “dough.”
This dish is made by forming rice flour into thin, noodle-like strands and steaming them.
Here’s a basic recipe for making idiyappam:
Ingredients:
Rice flour
Water
Salt
Instructions:
Start by bringing the water to a boil. You can add a pinch of salt to the water for flavor.
In a mixing bowl, take the rice flour. Gradually add the hot water to the rice flour and mix it with a spoon or spatula. Be cautious when adding water; you want to create a soft, pliable dough. The exact amount of water may vary based on the quality of the rice flour.
Once the dough is ready, knead it thoroughly to ensure it’s smooth and without lumps.
Take a special idiyappam press (a tool designed for this purpose) or a sieve with small holes. Place a portion of the dough into the press.
Press the dough through the holes onto a greased idli plate or steamer. Create a circular pattern of the dough on the plate to form the idiyappam.
Steam the idiyappam for about 10-12 minutes until they become soft and cooked through. They will turn translucent when done.
Once cooked, remove the idiyappam from the steamer and let them cool for a minute.
Serve idiyappam with coconut chutney, vegetable curry, or any other preferred accompaniment. It can also be served with sweetened coconut milk and sugar as a dessert.
Idiyappam is known for its versatility and can be paired with a variety of side dishes, both savory and sweet, making it a popular and delicious South Indian and Sri Lankan delicacy.
