Idiyappam (String Hoppers)இடியாப்பம்
Video: HomeCookingShow (YouTube)
Idiyappam (string hoppers) are pressed rice noodle nests steamed into delicate, lacy rounds that are the default breakfast across Tamil Nadu and Kerala. The batter is nothing but rice flour, boiling water, a touch of salt, and patience with the press; the magic is in the steam and loosely woven texture that soaks up accompaniments. Paired with sweetened coconut milk or a light vegetable stew, it is one of the simplest and most satisfying dishes in the South Indian breakfast canon.
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Ingredients
- ▪idiyappam rice flour (puttu maavu, fine-ground roasted rice flour)1 cup
- ▪boiling water1 cup plus 2-3 tbsp as needed
- ▪coconut oil1 tsp
- ▪salt3/4 tsp
- ▪-- To serve --
- ▪coconut milk1 cup
- ▪jaggery (vellam) or sugar2-3 tbsp to taste
- Idiyappam flour is sold as 'puttu flour' or 'rice flour for idiyappam' at South Indian, Sri Lankan, and many Southeast Asian grocery stores worldwide. Look for fine, white, pre-roasted flour; coarse or raw rice flour makes a gummy dough.
- An idiyappam press is a hollow cylinder with a star-shaped disc. If unavailable, a cookie press or a piping bag with a small star tip can substitute, producing slightly thicker nests that still steam well.
- Ready-pressed frozen idiyappam is widely available at Asian supermarkets in Australia, the UK, and Canada; steam directly from frozen, adding 2-3 extra minutes to the steaming time.
Method
- 1Bring 1 cup water to a full rolling boil; stir in the salt and coconut oil.
- 2Place rice flour in a wide bowl; pour hot water gradually while stirring vigorously with a wooden spoon. The flour absorbs the water quickly and forms a soft, crumbly mass.
- 3Let cool 3-4 minutes until comfortable to handle; knead firmly for 2 minutes into a smooth, pliable dough that is soft but not sticky. Add extra hot water a teaspoon at a time if the dough cracks.
- 4Fill an idiyappam press (or murukku press with a star disc) with dough. Lightly grease idli mould plates or small banana-leaf rounds with oil.
- 5Press the dough in circular motions to form overlapping noodle nests about 8-9 cm across. Press thin so they steam quickly and stay tender.
- 6Place filled plates in a steamer; steam over vigorously boiling water 7-8 minutes until the noodles turn opaque and firm to the touch.
- 7Gently loosen each nest with a spoon and serve immediately with warm coconut milk sweetened with jaggery, or alongside a light vegetable stew.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.