If you love South Indian breakfast staples, you’ve probably enjoyed the soft, delicate threads of idiyappam, also known as string hoppers. Traditionally made with rice flour, idiyappam is steamed to perfection and served with coconut milk, stew, or curry. But today, I took this classic to the next level by adding a vibrant, flavourful twist—masala idiyappams!
Instead of sticking to plain rice flour dough, I infused it with a blend of spices. I added spices like turmeric powder, red chili powder, garam masala, and coriander powder. Turmeric powder imparted a nice vibrant yellow colour.
The result? A beautiful medley of colours and a delightful burst of flavour in every bite.
How to make Idiyappam, detailed cooking video
How to cook Idiyappam in an Instant Pot
Masala Idiyappam- Masala String Hoppers- Idiyappam Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 22
Ingredients
- Roasted Rice flour- 1½ cups (I used Double horse brand)
- Water- 1½ cups
- Chili powder- ¾ tsp
- Turmeric powder- ¼ tsp
- Garam Masala- ½ tsp
- Coriander powder- 1½ tsp
- Salt- ½ tsp
- Grated coconut- ½ cup
- Coconut oil- to grease plates
Instructions
- Place a wide saucepan over medium heat, add water and let the water come to a slight boil.
- Add chili powder, turmeric powder, garam masala, coriander powder and salt; combine well.
- Add rice flour. Combine well using the back of a wooden spoon.
- Take the pan from the heat.
- Depending on the kind of rice flour you have used, amount to water to be added will vary. Add enough water and flour to make a soft dough.
- For Double horse brand idiyappam flour, I've added 1½ cups rice flour and 1½ cups water, the dough turned out to be soft.
- Let the dough cool down for 5 minutes; do not let it cool down completely, dough will turn dry.
- While the dough is slightly warm, knead well for a few minutes till soft and smooth.
- Divide the dough into 4 equal parts.
- Grease idli plates with oil; add 1 tbsp grated coconut to each plate.
- Place the disc used for making idiyappam into the idiyappam mould.
- Fill the idiyappam mould with one handful of dough and make idiyappams (watch the cooking video).
- I've used the mould with a rotating handle. Close with the lid & rotate the handle till the dough comes out in the form of noodles.
- Let the rice noodles fall onto the plates.
- Stack the idiyappam plates.
- Place a steam cooker or a large saucepan that can fit the idiyappam plates over medium heat.
- Add 1 cup water.
- Place the stacked up idiyappam plates into the steam cooker or saucepan.
- Cover with the lid and steam cook for 10 minutes.
- After 10 minutes, remove the steamer from the heat, let cool down.
- Open the steamer and remove the plates from it.
- Using a spoon, slide the idiyappam from the plates on to a platter.
- Serve the hot idiyappams with your favourite curry. I enjoyed it with Chicken Curry.
Notes
I used Double Horse brand idiyappam rice flour, available at most Indian stores. For double horse brand, for 1½ cups rice flour, 1½ cups water was added to make a soft dough.
Rice : water ratio will vary based on the kind of rice flour you are using. Adjust the amount of water & flour accordingly to make a soft dough.
Ensure the dough doesn't turn hard, it will be difficult to make the idiyappams using the mould.
Rice : water ratio will vary based on the kind of rice flour you are using. Adjust the amount of water & flour accordingly to make a soft dough.
Ensure the dough doesn't turn hard, it will be difficult to make the idiyappams using the mould.
