Tag Archives: Indian vegetarian

Idiyappam / String hoppers            


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.

Serve hot with Paya (lamb leg curry) or vegetable stew or chicken stew or muttai curry /Egg gravy.



Susiyam Recipe / Suyyam recipe / How to make susiyam – Sweet Recipes (Diwali recipe)


Susiyam/Suyyam is one of the traditional sweet prepared during festivals in South Indian. It is the most common sweets among Thoothukudi and Tirunelveli people, also known as susiyam among them. This is done as an offering to god on festivals like Diwali and Saraswathi puja.

Chana dal is very often used in cooking all over India. It is good for diabetics, since it has low glycemic index. It is a protein rich supplement for the people who are vegetarians and would not consume animal protein. Also a most important practical means of eradicating protein malnutrition among kids and nursing mothers.

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This is done by boiled channa dal, grated coconut with jaggery and coated with maida. Jaggery can also be substituted with brown sugar. Let us move on to the recipe of Suyyam / Sushiyam…

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Susiyam / Suyyam


  • Bengal gram / Channa dal / Kadala paruppu – ½ cup
  • Jaggery – ½ cup
  • Grated coconut – ¼ cup
  • Cardamom powder – 1 tsp
  • Maida/All purpose flour – ½ cup
  • Rice flour – 2 tbsp
  • Turmeric powder – a pinch
  • Salt to taste
  • Oil for frying

Making of Susiyam –


  • Wash the channa dal and pressure cook with water for 2-3 whistles. The dal should be boiled but not mashed.
  • Strain the water and put the dal in a mixer, grind it to fine paste.
  • Transfer it a bowl and put the mashed jaggery, stir it well with the hands.
  • Put the grated coconut and cardamom powder, stir well and make them into small balls.
  • Now take the maida, riceflour, salt, turmeric powder in a bowl and make them to a paste with water. The batter should be semi-thick, because it should coat the balls.
  • Heat oil in a kadai.
  • Put the ball on the batter and roll it gently, to get it coated.
  • Put the coated ball in oil and fry gently in all sides. Remove the crispy sushiyam from the oil and place in paper towel to remove the excess oil.

Serve hot. It can be stored for a day in room temperature.