How to Make Best Idiyappam String Hoppers Recipe | South Indian & Srilankan Breakfast Speciality

Idiyappam, a common breakfast dish served both in Kerala and Tamil Nadu…

This dish is served at least once or more in a week for breakfast or dinner at my parent’s house. In fact, I don’t think if there would be any house in Kerala where they don’t serve this dish at least once in a while. To make this you need to have a idiyappam maker or presser.

I had procrastinated for so many years and it was last week finally I decided to make idiyappam all by myself in my kitchen. Hence, this can be counted as my first attempt at making this. This time when I went to India, idiyappam maker was there on my must to do shopping list and it did come with me all the way from Kerala. It had been sitting idle for the past two months in the kitchen cabinet. Every time I opened the cabinet, I felt really bad for not using it for so long and at the same time the temptation for making idiyappam increased as days passed by.

Now, I feel so relieved and glad that I finally tried this and it turned out to be a huge success. Idiyappam could be served with chicken curry, fish curry, egg curry or vegetable curry. In fact, any curry would go well with this. Nevertheless, my personal favorite combination is “Idiyappam and Fish Curry”.

There are different kinds of idiyappam maker available in the stores. One of the types has the disc permanently attached to the presser, while other types come with several disc patterns and you could change the disc depending on what you are making.

Here is the Idiyappam maker I used which has different types of discs in it.

Cooking Video: How to make Idiyappam

Idiyappam

Ingredients:

• Rice flour, roasted and sieved- 1 3/4 cups
• Water- 2 1/2 cups
• Salt- 1/2 tsp
• Grated coconut- 1 cup
• Oil- to grease the plates

Instruction:

• In a wide saucepan, add water & salt.
• Let the water come to a slight boil, add the flour and immediately stir it with a wooden flat spoon or the back of the wooden spoon.

• Remove the pan from the heat, let cool down slightly. Do not let the dough cool down completely, it will firm up.
• Knead the dough while it’s warm using your clean hand till it turns soft.
• If the dough is not soft, drizzle some water and combine well.
• The dough should be really soft, but not watery.
• Have the idiyappam maker ready, place the small holed disc in it.
• Place a medium-sized dough ball into the idiyappam maker.

• The idiyappam maker I’ve is not the pressing type, it has a handle and needs to be rotated.
• I made the idiyappam on Idli plates.
• Grease the molds on the plate with oil.
• Add 1 tbsp grated coconut to each mold.

• Rotate the handle of the idiyappam maker, when it hits the dough, the dough will fall onto the mold in the shape of noodles.

• Sprinkle 1 tbsp of grated coconut on top of the uncooked idiyappam.
• Repeat this process until you have all the idli plates filled.

• Stack the idli plates on the stand.
• Add 1 cup of water to the steam cooker or pressure cooker, place the stand into the steamer.

• Let steam cook for 10 minutes. If using steam cooker, it will release whistle when the whistle gets loud you can remove the steamer from the heat.
• After 10 minutes, remove the steamer from the heat, let cool down for 5 minutes.
• Open the steamer and take the stand out of the steamer.

• Using a spoon, slide the idiyappam from the plates onto a platter.
• Serve the hot idiyappams with your favorite curry. I served with Chicken Curry.