Shrimp masala stuffed idiyappam or string hoppers, it’s a Kerala delicacy…
Idiyappam or string hoppers is a delicacy in Kerala, Tamil Nadu & Srilanka. It’s like steamed rice noodles, tastes much better than rice noodles though. Idiyappam can be enjoyed with literally any kind of curry. One of my favorite ways of serving idiyappam is by stuffing it with shrimp roast. Have to make the shrimp roast first, then make the idiyappam dough & spread the idiyappam top it with shrimp roast & grated coconut. Steam cook in a steamer or in a large saucepan.
Delicious shrimp stuffed idiyappam, give it a try.
Shrimp masala Stuffed Idiyappam Recipe | String Hoppers
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For making shrimp masala
- Oil- 1 tbsp
- Onions, chopped- 2
- Ginger-garlic paste- 1 tbsp
- Green chilies, halved- 2 (optional)
- Curry leaves- 10 leaves
- Tomatoes, chopped- 2
- Kashmiri chili powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Fennel powder- 2 tsp
- Coriander powder- 1 tbsp
- Garam masala- ½ tsp
- Salt- 1½ tsp
- Shrimp, deveined & shelled- 20
- Lime or lemon juice- 1 tsp
- Cilantro, chopped- 2 tbsp
For making Idiyappam dough
- Water- 2 cups
- Salt- ½ tsp
- Roasted rice flour- 1¾ cups ( I used Eastern brand rice flour for making Idiyappam)
While stuffing
- Grated coconut
Instructions
- Place a large saucepan over medium heat, add oil.
- Add onions, ginger-garlic paste, green chilies, curry leaves & ½ tsp salt.
- Saute till onions turn golden in color.
- Add tomatoes, cook covered till tomatoes have mashed up.
- Add all the spices along with 1 tsp salt; combine well.
- Add the shrimp, combine well & cook covered till the shrimp has cooked well.
- Open the lid, cook over high heat till the liquid dries off.
- Add lime or lemon juice & chopped cilantro; combine well.
- Keep aside the shrimp roast, this can be made well in advance.
For making idiyappam dough
- Place a wide pan over medium heat, add water & salt.
- Let the water come to a slight boil, add the roasted rice flour and immediately stir it with a wooden spoon.
- For 2 cups water, 1¾ cups rice flour will make the dough soft; also depends on the kind of rice flour you're using. If the dough is firm it will be hard to make the idiyappam.
- Take the pan from the heat and let the dough cool down slightly.
- While the dough is still warm, knead the dough using your clean hand till a smooth & soft dough has formed.
- The dough should be really soft.
- I have the idiyappam maker with the handle that has to be rotated, place the small holed disc inside the dough holder.
- Place a medium-sized dough ball into the idiyappam maker.
- You could either make the idiyappam on idli plates or on plates that can be placed in a stand.
- I used bamboo steamer for making this.
- Wilt the banana leaves, show the leaves over the heat, this way the leaves won't break apart.
- Line the bamboo steamer with the wilted banana leaf.
- Grease the leaf with non-stick cooking spray.
- Spread 1 tbsp grated coconut on the banana leaf.
- If using an idiyappam maker with handle that has to be rotated, place one handful of dough into the holder, close it and rotate the handle. Let the dough drop as noodles, spread on the banana leaf. This will be the first layer.
- Top with 2 tbsp of prepared shrimp roast, spread over the idiyappam dough.
- Again, cover the shrimp roast with another layer of idiyappam.
- Top with 1 tbsp grated coconut.
- Cover the bamboo steamer with its lid.
- I've steamed cooked this in a large saucepan.
- Add 1 cup water to a large & wide saucepan.
- Place the bamboo steamer over the water.
- Close the pan tightly with aluminum foil.
- Steam cook for 10 minutes.
- After 10 minutes, gently open the aluminum foil will be very hot so wear a mitten.
- Take the bamboo steamer out of the pan.
- Open the lid, transfer the stuffed idiyappam along with the banana leaf to a plate.
- Enjoy while it's hot, tastes delicious.
