Idiyappam is one of the common breakfast prepared in most of the south Indian household. Since childhood, I have always relished this dish along with Chicken curry or egg curry as an accompaniment.
Noolappam / Noolputtu / String Hoppers are the different names by which it is known. Prepared solely with rice flour, pressed into noodles and later steamed. This soft idiyappam will melt in your mouth and garnishing with fresh grated coconut will take it to the next level.
Tips & Tricks:
Serving Suggestions:-
Check out the side dishes for idiyappam from the blog:
Below is the picture of the appliance for making string hopper, also called idiyappam maker.
Idiyappam | String Hoppers Recipe
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Servings : 4
Cooking Time:
Ingredients:
1 cup Rice flour
1.5 cups Water
1 tsp Vegetable oil
1/2 tsp Salt
Instructions:
- Roast the rice flour in a shallow pan till you see steam coming out of the flour. Keep mixing and turn off the flame. Take the pan off the stove to avoid burning.
- Heat a vessel filled with 1.5 cup of water. When it starts boiling. Add salt and oil. Switch off the flame and immediately add 1 cup of flour. Mix well with a big spoon to form a soft and sticky dough.
- Cover the vessel with a lid and let it remain undisturbed for 15 minutes or till it cools down.
4. Mix again, it will be warm. Now you can form a ball out of it.
5. Grease the idli plate on which you are going to steam it. Heat the steamer and pour a little water in it.
6. Take a fistful of dough and make a log out of it. Place it firmly into the idiyappam mould or idiyappam press.
- Press the mould in a concentric circle. Halfway, you can add little grated coconut and continue. So, the coconut will be stuffed inside the idiyappam.
- Continue with step 6 till the dough is finished. Place the idli plate inside the steamer. Cover the lid.
- Steam it for 10 minutes.
- Open the steamer, unmould and serve it hot and enjoy.
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