Idiyappam / String Hoppers is one of the common breakfast or dinner among all south Indian families. When it comes to veg, Idiyappam goes out well with Vegetable stew and with egg it goes out well with Muttai curry or egg roast and with non-veg it goes out well with Paya (lamb Leg Curry) or Chicken kurma or any stew or Chicken salna. Most commonly it is served with grated coconut and sugar or Coconut milk and sugar for babies above 8 months. Also Idiyappam is one of my all-time favorite food with grated coconut and sugar for breakfast and with lamb leg curry or Paya for dinner. Let me share the recipe…
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After couple of weeks, taking to Fiesta Friday #146 hosted by Angie@thenovicegarderner.
- Rice flour – 2 cups
- Salt – ½ tsp
- Hot boiling water – 4 cups
Making of Idiyappam / String Hoppers –
- Boil the water, make sure that water should be boiled well (until you get bubbles) otherwise idiyappam would not be soft.
- Take the rice flour and salt in a mixing bowl, pour the boiling water little by little and start kneading the dough with a flat ladle.
- The consistency is very important in this recipe – make sure it should be too watery or too thick.
- Grease your idiyappam with oil, take a small portion of the small dough and drop it to the idiyappam press, gently give a press and check for the flow, if it’s hard to press, pour little boiling water and knead the dough again.
- Pour water in the steamer or idly pot and heat until the water starts boiling.
- Gently press idiyappam over the steamer plate and steam it until it’s cooked.
- Once its cooked, remove from fire and transfer it to bowl.