Idiyappam or string hoppers is a rice flour based dish popular both in Tamilnadu and Kerala. The difference is,in Tamilnadu it's served with sweetened coconut milk whereas in Kerala a spicy egg or chicken curry is accompanied.
Idiyappam needs the processed rice flour and is made in large quantities in most of the households.I usually get my Idiyappam flour from India and use it.Once in a while I make it on my own here if I needed.
Back in India in my house large quantity of rice is soaked for an hour or two then drained and dried in a shade for 30-40 minutes.The damp rice is powdered in a commercial mill.Then the rice flour is either dry roasted or steamed,after that the flour is dried in the sunlight for 2-3 days.Then its stored in an airtight container for future use.Though the process of making rice flour is time consuming,the output of idiyappam is very soft and tasty.
Coming to the pictures,it was a real hard time for me to click and clicking a white dish is bit difficult.Also I don't have any dark colored plate,the white colored dish was not appealing with the plate I used.Will update the pictures soon with some dark props.
Basic Information Preparation time 2-3 hours
Cooking time 10-12 minutes
Makes around 2 cups of flour
Ingredients
To make the processed rice flour
Ingredient | Quantity |
|---|---|
Raw rice/pacharisi | 2 cups |
- Rinse the rice for 3-4 times in water and soak with adequate water for 2-3 hours.After that drain the water completely and spread it on a towel,dry it under the shade for 30-45 minutes.The dampness should be in the rice.Now take small quantity of rice in a mixie jar and grind it to a fine powder.
- Continue for the rest of the rice and now heat a heavy bottom pan in a stove.Take half of the flour and dry roast till a fine line can be drawn with the roasted flour.With the wet flour the line breaks.
- Now take the roasted flour in a fine meshed sifter,sieve it.The lumps and coarser grain will be left on the sifter.Powder it once again and sift it. Leave the sifted flour on the counter for a day or two to get dried completely if you are going to keep it for longer time.
- Store it in an airtight container.
To make Idiyappam
Basic Information
Preparation time 10 minutes
Cooking time 10-12 minutes
Serves 2
Ingredients
Ingredient | Quantity |
|---|---|
Idiyappam flour | 1 cup |
Oil | 1 tsp |
Salt | 1/2 tsp |
Boiling water | to knead the flour |
Method
- Now take the flour,salt and oil in a bowl.Add the rolling boil water to the flour and knead it well with a spatula.Cover the dough with a plate to avoid drying.Now take the murukku press with the fine sev/idiyappam blade.Fill the prepared dough in the murukku maker.
- Grease the idly plate with few drops of oil and squeeze the dough on the plate.Meanwhile keep the idly pot with water to get hot.Once the water becomes hot keep the plate inside and steam for 3-4 minutes or till its cooked completely.
- Serve it warm with coconut milk
- While roasting the flour,keep the flame in a medium and stir it continuously to avoid burning and color change.
- If you are making the flour in large quantity,powder the rice and roast the flour in batches.
- After the dough is made cover the dough with a plate or damp cloth to prevent drying..
- While squeezing the idiyappam on the idly plate, do not layer it so much.
- Do not cook the idiyappam for too long time,it cooks very fast.
Enjoy......................................
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